NEWS & EVENTS
On April 24-26, representatives from the NanoPack project was present at the the annual European Symposium of the International Association of Food Protection (IAFP) [...]
Providing better fresh produce, bakery products and proteins, by producing packaging for extending their shelf-life and quality, is the core objective of the EU-funded [...]
NanoPack will explore use of halloysite nanotubes (HNTs) for mass-scale industrial food pacakging applications.
HNTs are considered to be one of the most promising natural nanomaterials. Their unique combination of properties include a tubular structure, high aspect ratio…
NanoPack will develop and demonstrate the effectiveness of novel packaging systems for different products
and undertake pilot tests on small and large scale production lines in the packaging of meat, dairy and bakery products.
B & I
As a developer of cutting-edge nanotech-based packaging materials, NanoPack is fully committed to addressing the complete research-development-innovation cycle.
ABOUT THE PROJECT
NanoPack is an EU-funded project that will develop state-of-the-art antimicrobial packaging solutions for perishable foods based on natural nanomaterials that will prevent food-borne illness outbreaks and reduce food waste caused by early spoilage.
The three-year project is aimed at demonstrating, validating and testing food-packaging products with antimicrobial surfaces based upon natural materials. NanoPack will address scientific, technological, economic, safety and regulatory challenges to ensure that consumers eventually will be able to benefit from this novel packaging.
NanoPack intends to develop, scale up and run pilot lines in operational industrial environments to manufacture antimicrobial polymer films that are commercially feasible and accepted by retailers and consumers alike.
Project technical details
Start date: 1 January 2017
Duration: 3 years
Coordinator: Technion – Israel Institute of Technology, Israel
Enhance food safety for consumers by inhibiting growth of microbes in food products, which will prevent early spoilage and foodborne illness outbreaks;
Prolong the shelf-life of food products by up to 25%, which will help to reduce the staggering 1.3 billion tones of food wasted per year. Food losses and food waste lead to major economic losses, cause significant harm to the environment, and have a negative impact on food availablity and food security…
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