A study by the European Union-funded NanoPack Project has revealed that consumers all over the globe are showing an interest for nanotechnology-based food packaging solutions. The findings also showed that there was no concern among consumers about the nanotechnology’s use in food packaging.
NanoPack is a project funded by EU which aims at developing solutions for the extension of shelf-life of food through the use of antimicrobial surfaces in food packaging materials. The active food packing is a novel technique offering benefits to retailers and consumers such as reduced food waste, improved freshness, extended shelf life and food safety.
NanoPack conducted the new study to investigate how consumers perceive use of nanotechnology in food packaging. The project conducted primary research on the degree of openness shown by retailers and consumers to adopt nanotechnology based food packaging. NanoPack conducted interviews with retail managers and consumers across 10 focus groups in Denmark, Spain, Italy, Ireland and China.
The Nanotubes in the packaging contain natural essential oils extracted from plants such as thyme and oregano. These oils, being antimicrobial in nature, are slowly released in the form of vapor which slow down or kill the growth of mold and bacteria present in the food.
Interviewees revealed that they were not much concerned about the nanotechnology aspect; however they expressed concern over the active nature of nanotechnology and the contamination through essential oils. They feared that if the active part of the technology gets somehow defused in the packaging, the food products would face the risk of being contaminated.
Aarhus University of Denmark’s associate professor Polymeros Chrysochou conducted the study along with asst professor Alexandra Festila. He stated in his observations that the advantages of active food packaging are not necessarily aligned in the consumer’s mind. Active packaging claims to further the shelf life of product without compromising with freshness but from the consumer’s perspective both the claims seem contradictory. People associate different meanings to freshness. Some perceive it as the duration of passed time from production meaning that shorter the time, fresher the product. This means that the consumers don’t necessarily perceive a food product as being fresh if longer duration of time has passed from production.
The retail managers’ main concern revolved around whether the technology would meet all criteria regarding safety of the product. They added that the new technology can only be adopted in the internal processes and strategy of the company, if the safety requirements are first resolved.
