The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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SUMMARYThis study describes a holistic methodology for sustainable packaging design. This methodology studies the combined systems of packaging and the packaged products across the whole distribution chain from manufacturer to end consumer and the life cycle from raw material extraction to the waste phase. It contains a number of indicators that are grouped into the following main categories: environmental sustainability, distribution costs, product protection, market acceptance and user friendliness. The methodology integrates a number of different analytical methods. It is intended to be used in packaging design and optimisation, for idea generation, decision support and as documentation of properties of existing packaging systems. The study describes experiences with the methodology from one case study in the Norwegian Food Industry. The experiences show that the methodology is very comprehensive, and gives a good overview of the properties of a packaging solution. It enables quantitative comparisons between different packaging solutions throughout the design process. The methodology reduces the risk of implementing sub-optimal packaging solutions. An additional benefi t of the methodology is gained by working in cross-functional teams. One potential drawback is that the methodology can be resource and data intensive. The methodology can be used as a tool box in packaging design, i.e. it is not necessary to use all methods and quantify all indicators to gain benefi t.

Summary Thoroughly considering and optimizing packaging systems can avoid food loss and waste. We suggest a number of issues that must be explored and review the associated challenges. Five main issues were recognized through the extensive experience of the authors and engagement of multiple stakeholders. The issues promoted are classified as follows: (1) identify and obtain specific data of packaging functions that influence food waste; (2) understand the total environmental burden of product/package by considering the trade‐off between product protection and preservation and environmental footprint; (3) develop understanding of how these functions should be treated in environmental footprint evaluations; (4) improve packaging design processes to also consider reducing food waste; and (5) analyze stakeholder incentives to reduce food loss and waste. Packaging measures that save food will be important to fulfill the United Nations Sustainable Development goal to halve per capita global food waste at the retail and consumer levels and to reduce food losses along production and supply chains.