NanoPack’s food packaging shows ability to extend shelf life

18 November 2019 (Last Updated November 25th, 2019 15:54)

The EU-financed NanoPack Project has carried out a series of antimicrobial efficacy tests on its new film to demonstrate the capability to extend shelf life.

The EU-financed NanoPack Project has carried out a series of antimicrobial efficacy tests on its new film to demonstrate the capability to extend shelf life.

During the tests, NanoPack’s film showed ability to extend the shelf life of perishable goods such as bread, cherries and yellow cheese.

The film is based on a combination of natural nanomaterials and essential oils to enhance food safety and reduce waste.

The nanotubes gradually discharge antimicrobial oils from the film into the packaged food.

This reduces the oxidation process and microbial growth, enhancing food safety and extending the shelf life.

The tests showed that the packaging inhibited the growth of mould in bread by at least three weeks.

It also is capable of extending sealability of fresh cherries and shelf life of yellow cheese by 40% and 50% respectively.

NanoPack coordinator and Technion-Israel Institute of Technology associate professor Ester Segal said: “The AIPIA Congress will provide the project with an excellent opportunity to present the impressive results achieved using NanoPack novel antimicrobial polymer films to a huge group of stakeholders.

“During the concluding conference of our project, we will present the results to the food packaging industry, the scientific community, retailers and consumers, as we are getting ready to launch a commercially marketable, flexible packaging film.”

The three-year project was created with the objective of demonstrating, validating and testing food packaging products against an antimicrobial surface. It secured €7.7m EU funding in 2017.