Most part of the food spoilage is derived from the presence of oxygen or water steam inside the packaging.
Recently, we have seen the rise of new interesting alternatives, aimed at eliminating these elements and extending the shelf life of food. However, all these alternatives need materials that can offer high barrier, in order to be really effective.
Most part of the food spoilage is derived from the presence of oxygen or water steam inside the packaging.
Recently, we have seen the rise of new interesting alternatives, aimed at eliminating these elements and extending the shelf life of food. However, all these alternatives need materials that can offer high barrier, in order to be really effective.
Water steam is responsible for food spoilage because it promotes the growth of microorganisms and causes the loss of the desired organoleptic characteristics, especially in dry or powder products. In this case, it is also essential to make sure that the air moisture does not return to the content by using high-barrier packaging. This is especially important for powder products, which are highly hygroscopic.
The campaign against food waste—driven by the society and by all type of institutions, led by the FAO—has an increasing support by food chain actors. In this sense, the inclusion of these new technologies and this type of packages, capable of extending the shelf life of food, adds a high value, which is becoming increasingly appreciated by the final client.
