Active packaging developments using nano-technologies, particularly, are set to increase the shelf life of baked goods significantly. Here is a look at one particular project helping to achieve these targets.

Can new packaging technologies extend the shelf life and condition of baked goods? The short answer to that is, of course, yes. But that does not overcome the general concern of most consumers as to whether they should be packaged in the first place. As we all know, few stop to ask why we put cakes in a semi-rigid tray and then a wrapper or bread (mostly) in plastic bags.

On the other hand, the Intelligent side of the A&IP equation – so tags (RFID and NFC), Printed Electronics (PE), Augmented and Virtual Reality and QR codes – are now becoming more versatile, less costly and certainly within reach of the makers of low unit cost items, such as baked goods, for promotional opportunities, tracking and, most importantly, consumer engagement.

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About the author of the article: Andrew Manly is communications Director, Active & Intelligent Packaging Industry Association (AIPIA)