Active packaging for food

Active packaging for food

Although active packaging systems have been available since the 1970s, they are not widely used in the food and drink industry. Active packaging can be defined as the incorporation of an active system into packaging film or a container to maintain the quality or extend the shelf life of the product. Typical systems used include oxygen and carbon dioxide scavengers or emitters, moisture absorbers, ethylene scavengers, flavour and odour adsorbers and ethanol emitters.

The mechanism by which foods deteriorate needs to be understood before applying any type of active packaging solution. By considering the mechanisms it is often possible to apply different active packaging techniques to extend shelf life.

At Campden BRI, we have a wealth of experience in these issues, so whatever your product and issues, give us a call so that we can help.

For further information or prices please contact us:

Packaging training courses

Explore our packaging related courses including; Packaging technology for non-packaging technologists and MAP (modified atmosphere packaging) – an introduction

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

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