More active "active packaging" technology

More active "active packaging" technology has been put into use in the United States, France and other countries.

The so-called "active packaging" technology refers to the ability to effectively protect the quality of food, or to show whether the food is fresh, to avoid the consumer to buy food and open the package before they find the food has become deteriorating. For example, in order to avoid deterioration of food due to oxidation, it is now common practice to place a small packet of iron powder in the packaging and consume the oxygen in the packaging by the oxidation process of iron. However, some customers find it uncomfortable to see the “Delicious” packet in the food package. The new packaging adds a layer of “oxygen” material to the wrapper, which can make the customer feel better. For another example, some fresh-keeping foods need to be kept at a low temperature, otherwise the bacteria inside will become active and cause food spoilage. If a new type of label that can indicate time and temperature is attached to the package, the chemical composition of the label will polymerize when the temperature rises, and the color of the label will change accordingly, allowing the customer to know at what temperature the food is at. How long is it stored, stored, how fresh, etc. In the United States, companies are developing fresh food packaging for frozen foods. This new packaging can monitor the release of gases from meat, fish, or vegetables that have been defrosted due to improper freezing. In addition, packaging technologies for different characteristics of the concentration of oxygen and carbon dioxide required for the preservation of fruits and vegetables are also under development. For example, a California company is developing a packaging film that can change its permeability with temperature to meet the different needs of different fruits and vegetables for oxygen and carbon dioxide. In New Zealand, researchers are developing a fruit package that can indicate when ripe fruits like peaches are ripe. Researchers estimate that the next 20% to 40% of food packaging will use "active packaging" technology.