Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods

• Main Authors: Maria Lisa Clodoveo, Marilena Muraglia, Vincenzo Fino, Francesca Curci, Giuseppe Fracchiolla, Filomena Faustina Rina Corbo
• Format: Article
• Language: English
• Published: MDPI AG 2021-09-01
• Series: Foods
• Subjects: cook–chill technology; foods; packaging; shelf-life; sustainability
• Online Access: https://www.mdpi.com/2304-8158/10/9/2086

The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.