Principle

Smart packaging can be described as packaging systems that have enhanced functionality when compared to standard types of packaging. Smart packaging can be divided into two types: active packaging and intelligent packaging. The advantages of using such packaging systems is that they can either provide functionality such as moisture control or shelf‐life extension or be used to communicate information about the product in terms of the product’s food safety, quality or integrity status.

General

25.1 The terms ‘smart packaging’, ‘intelligent packaging’ and ‘active packaging’ have gained widespread use in the food manufacturing sector and are considered in this chapter in terms of their function beyond inert or passive containment of food and their ability to extend product shelf‐life and to communicate information which has historically been done through the use of product duration codes such as ‘use by’ or ‘best before’ (see 37.8–37.9). Principles of GMP with regard to packaging have been reviewed in Chapters 10 (10.24–10.35), 24 and 37. Regulation (EC) No. 1935/2004 on materials and articles in contact with food states that such materials and articles should undergo a safety assessment prior to their authorisation. Regulation (EC) No. 450/2009 on active and intelligent materials and articles intended to come into contact with food details legislative requirements that need to be met with regard to active and intelligent materials and articles. Regulation (EC) No. 450/2009 provides the following definitions:

• active materials and articles means materials and articles that are intended to extend the shelf life or to maintain or improve the condition of packaged food; they are designed to deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food;
• intelligent materials and articles means materials and articles which monitor the condition of packaged food or the environment surrounding the food;
• functional barrier means a barrier consisting of one or more layers of food contact materials which ensures that the finished material or article complies with Article 3 of Regulation (EC) No. 1935/2004 and with Regulation (EC) No. 450/2009;
• releasing active materials and articles are those active materials and articles designed to deliberately incorporate components that would release substances into or onto the packaged food or the environment surrounding the food;
• released active substances are those substances intended to be released from releasing active materials and articles into or onto the packaged food or the environment surrounding the food and fulfilling a purpose in the food.

25.2 Appropriate documentation must be maintained by the manufacturer that demonstrates that the active and intelligent materials being used comply with the requirements of Regulation (EC) No. 450/2009. Documentation should include information on the suitability and effectiveness of the active or intelligent material or article, the conditions and results of testing, calculations or other form of analysis, and evidence on the safety or reasoning used that can demonstrate legislative compliance (see Annex II of the legislation). To enable consumers to identify non‐edible elements of a packed food product the materials must be labelled or marked as to their not being edible.

25.3 Active packaging is a packaging system with functionality whereby the product, the packaging and the external environment interact to modify the condition of the packed material with features such as moisture control, absorption of liquid or oxygen, or the release of preservatives and other forms of shelf‐life extension. Active materials may deliberately incorporate substances that are intended to be added into food substance and should therefore comply with all legislative requirements associated with food additives. Alternatively, additives, including enzymes, may also be immobilised on the packaging medium and these too should comply with all legal requirements associated with additives (see Chapter 52). Active packaging can include active films that contain phenolic compounds to improve the oxidative stability of beef by reducing lipid oxidation and incorporation of preservatives into edible films and coatings.

25.4 Intelligent packaging contains features that monitor the condition of the packed material and as a result provide information on changes to the product and/or the product’s status. They should not release packaging system constituents into the food. Intelligent packaging systems rather than being in direct contact with food may be located on the outer surface of the food product and thus are separated from the food itself with a functional barrier. This functional barrier will prevent substances from migrating into the food. Whilst the use of electronic data interchange (EDI) technology, especially barcode development, quick response codes (QR), radio frequency identification (RFID) and capturing data with regard to expiry dates has been reviewed in Chapter 16, other technologies are also being used to display information on quality, improve product safety and act as a deterrent for food crime such as counterfeiting. Chemicals or biosensors that form part of the packaging can convey information within the manufacturing setting or to the consumer via monitoring the presence or absence or level of a substance, or a chemical reaction that has occurred, e.g. time/temperature changes or production of substances such as ethylene which demonstrates fruit ripening or thermochromatic inks that can change colour within a certain temperature range.

25.5 Whilst many technological applications are in their development infancy, research is developing into the use of sensors, web‐services barcodes and the architecture required to access information via phone apps.

Food Crime

25.6 Packaging elements can also be used to prevent theft and removal from storage or retail shelves via electronic article surveillance (EAS) technology. Other technology can be used, such as anti‐counterfeiting and anti‐tamper devices. These packaging technologies include watermarks, holograms, thermochromatic inks, micro‐tags, tear labels and tapes.