Most food manufacturers and food product development teams spend a considerable amount of time determining the formulation of the food product and the processing to be utilized, which are key factors to guarantee the safety and quality of the product; however, many of them neglect to consider packaging until much later in the food product development process continuum. Therefore, the science of food packaging can be easily overlooked during food manufacturing, even though it can drastically influence the safety, quality, and shelf life of the food being produced.
Packaging technologies have become highly complex, and several food packaging options have emerged that directly contribute to producing a high-quality and safe food product. In fact, emerging food packaging technologies have been previously defined as "science-based packaging innovations that have passed the early stages of development and show promise to enhance food quality and safety, and improve the sustainability of the food system in general."1 Indirectly, successful packaging technologies contribute to more sustainable food production by reducing food and packaging material waste. The sustainability component is very attractive to the food manufacturer, but, more importantly, to consumers.2