Active food packaging is emerging as a strategic direction in the modernisation of the European food industry. According to the European Commission (2024), these systems contain components that interact in a controlled manner with the product or with the internal atmosphere of the package, resulting in extended shelf life and improved food safety.

Active solutions may include oxygen absorbers, humidity regulators, natural antioxidant releasers or plant-based antimicrobial systems. EFSA studies indicate that oxygen absorbers reduce the formation of off-odours and inhibit the growth of aerobic microorganisms, lowering the risk of early spoilage in meat, fish or ready-to-eat products.

Across the European market, the use of active packaging is increasing, particularly for highly perishable products. Eurostat data show that extending the shelf life of refrigerated meat and dairy by 20–40% reduces food waste and optimises distribution costs.

In Romania, the adoption of active packaging is expanding in the meat and dairy processing industries, primarily in premium segments. Producers are implementing solutions that comply with Regulation (EC) No. 450/2009 on active and intelligent materials, ensuring traceability and safety of the substances used.

A major advantage of these systems is the potential to reduce the use of additives directly in the product, as the packaging itself takes over part of the protective function. However, regulatory requirements remain strict. EFSA requires detailed toxicological assessments for any active component, and migration limits are closely monitored.

In the long term, the deployment of active packaging in the Romanian food industry can help modernise the distribution chain, reduce waste and improve product quality. Advanced packaging technologies are becoming a key element of competitiveness and a response to consumer demand for safe and fresh products.

(Photo: Freepik)