Sustainable antimicrobial/antioxidant active packaging based on natural compounds for shelf life prolongation of cheese and sausages

Workgroup: Packaging materials

Scientific partners and guidance:

  1. Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, Dr.-Ing. Peter Muranyi
  2. Quebec Consortium for Industrial Bioprocess Research and Innovation (CRIBIQ)
  3. INRS-Institut Armand-Frappier (National Institute of Scientific Research, Quebec)

IGF.: 256 EN
Financing: BMWi
Duration: 2020-2022

As part of the collaborative project with Canadian partners, active, bio-based food packaging with incorporated antimicrobial and antioxidant ingredients from commercially available natural extracts (spices, herbs) is to be developed.

In a step-by-step process, active ingredients with proven benefits are to be identified in order to then incorporate them into biopolymers. Building on this, suitable formulations for film coating are developed in order to ultimately be able to manufacture stable packaging materials with suitable physicochemical properties on a laboratory and pilot plant scale.

Storage tests of selected foods should prove that the shelf life and microbiological safety of sausages and sliced ​​cheese can be increased by the release of the bioactive components.


The IGF project presented here by the Research Association of the Industrial Association for Food Technology and Packaging (IVLV e.V.) is funded by the Federal Ministry for Economic Affairs and Climate Action as part of the program for the promotion of industrial community research (IGF) based on a decision of the German Bundestag.