"Positiveness" Food Packaging and Environment Coordinated Development

According to industry insiders, the market for new active packaging materials for active packaging will be further expanded. This year, the international market will reach a capacity of US$1 billion. However, because the cost of aggressive packaging is relatively high by about 10%, it will be complementary to the advantages of low-cost, high-performance traditional inert packaging materials in the coming period of time.
The various food packaging materials currently used only block the outside air from entering the interior of the package through physical means, so that the packaged food remains unimpaired for a period of time. However, there is nothing to do with the residual oxygen and other gases that are entrained or encapsulated in the food. Therefore, it is called a “negative packaging”. Expert analysis believes that as people continue to improve the quality of food requirements, negative packaging will continue to flow, and the next step will be to develop positive packaging. The so-called "positive packaging" refers to the packaging to make the food and the environment to coordinate with each other to produce the desired effect, its role is to maintain the original quality of food, but also improve the quality of packaged food.
At present, some of the world's largest additive manufacturers and packaging manufacturers are developing this new active packaging material, which is the addition of oxygen absorbers to traditional plastic films. The use of such a film in combination with other barrier films to form a packaging material can greatly extend the shelf life of the packaged food. Therefore, the application prospect of this material is very broad. The growth of microorganisms on the surface of food is the main cause of deterioration. Therefore, the development of anti-microbial packaging materials is also underway. It is reported that this kind of packaging can ease the growth of microorganisms, thereby greatly improving the food storage period and improving food quality. The use of such packaging generally requires disinfecting the packaging container prior to packaging. The Nisin Ti coating technology currently under study has a very good antibacterial effect. Other new food processing and disinfection technologies, such as high pressure, ultrasonic, and magnetic processing, can be applied in packaging for better shelf life and quality improvement.