Quality, safety, and sustainability are becoming decisive factors for winning over consumers and buyers, with packaging evolving from a simple container into a strategic asset. For food producers and distributors, new smart and active technologies are opening exciting opportunities: packaging that tracks freshness, detects micro-leaks, or releases natural substances to extend shelf life. These solutions not only reduce waste and management costs but also create a real competitive edge in terms of brand image, positioning, and access to new markets.

In industry terminology, "smart" - also referred to as "intelligent" - packaging refers to systems that monitor product quality (e.g., time-temperature indicators, gas sensors, NFC/RFID labels), while "active" packaging interacts with the internal environment by releasing or absorbing substances (e.g., oxygen or moisture absorbers, CO₂ emitters, controlled-release antimicrobials).

A key but often underestimated advantage of smart and active packaging is the ability to extend shelf life and preserve freshness without preservatives or chemical additives. Consumers increasingly associate these substances with negative effects on health and well-being.

This article will focus on four main aspects:

• Recent advances in smart & active packaging
• Benefits for food producers
• Benefits for distributors
• Why knowledge is key to staying competitive

Strategic implications for businesses

Smart and active packaging is more than just a technical upgrade - it represents a strategic opportunity for both producers and distributors. The first measurable benefit lies in ROI: reducing waste, returns, and spoilage across the supply chain leads to immediate savings and more efficient inventory management.

There is also a strong marketing and branding dimension. Packaging that demonstrates freshness, food safety, and sustainability becomes a powerful differentiator, helping to build consumer trust and position a company as innovative and responsible.

From an operational perspective, these solutions are particularly valuable in logistics and export. For distant markets and complex cold chains, packaging that monitors or extends shelf life reduces risks, minimizes product loss, and facilitates access to new commercial opportunities.

Another important factor is digital integration. The combination of sensors and NFC tags with ERP systems or blockchain platforms enables end-to-end traceability, supporting quality control, supply chain audits, and transparent communication with the market.

From indicators to sensors: gases, freshness, and sealing defects

In recent years, packaging has evolved from simple color-changing indicators to advanced sensors that track what is happening inside the package. A recent review (Heo & Lim, Foods, 2024) identified nine families of indicators for key gases affecting food quality - oxygen, carbon dioxide, and ammonia - demonstrating how these technologies help match the right solution to the product type and desired shelf life.

While colorimetric indicators remain simple and cost-effective, research is moving toward more advanced solutions such as optical sensors embedded in caps or barrier layers. Other projects are exploring low-cost optoelectronic platforms printable on flexible materials for large-scale use. These innovations not only detect micro-leaks and sealing issues - a common challenge in modified atmosphere packaging - but also identify early signs of spoilage. Useful markers include CO₂, which rises with microbial activity, and ammonia or volatile amines, which are key indicators for fish and seafood.

Recent evidence confirms that these systems are no longer confined to labs: affordable printable technologies are now considered industrially viable, and "plug-and-play" sensors are gaining traction among companies aiming to enhance quality control without disrupting existing production lines.

In the case of seafood, researchers have developed pH-sensitive labels and films that change color when ammonia and volatile compounds (TVB-N) form - typical signs of spoilage. These systems detect quality loss before it is noticeable by smell. Examples include colorimetric sensors for shrimp and indicators for fish fillets. For oxygen control, indicators and absorbers are gaining ground, not only extending shelf life but also acting as "sentinels", signaling O₂ infiltration caused by micro-holes or faulty seals.

Cold chain monitoring

Many cases of waste and non-compliance stem from temperature deviations and other physical factors that must remain within strict ranges for safe food preservation. Incorporating sensors inside packaging makes it possible to track these parameters over time and ensure proper storage.

Time-temperature indicators (TTI) provide an irreversible visual record of a product's thermal history, with applications in temperature-sensitive items such as meat, seafood, dairy, and ready-to-eat meals. According to Global Market Insights, demand is rising: the TTI market is valued at $859 million in 2024 and is projected to grow at 5.8% annually over the next decade.

[Market forecast for time-temperature indicators (TTI) - Source: Global Market Insights]

These solutions have advanced rapidly in recent years. Beyond traditional indicators, we now have digital TTI with NFC or RFID chips that store and transfer data to smartphones or professional readers, creating a "thermal identity card" for each product. Integration with IoT and AI systems allows real-time analysis, alerting operators to deviations throughout the supply chain. Other innovations include low-cost printed electronics for thin, flexible sensors embedded directly into packaging films, and multi-parameter platforms that track not only temperature but also humidity, light, and mechanical shocks.

Active technologies

Active packaging goes beyond passively protecting products by interacting with the internal environment to improve preservation and safety. In this approach, packaging acts as an ally against oxidation, moisture, and microbial growth. While smart packaging focuses on monitoring, active systems absorb, release, or regulate compounds that extend shelf life and maintain product quality.

Oxygen control remains the most common strategy. Oxygen inside packaging accelerates oxidation and microbial growth, reducing shelf life. To address this, companies use iron-based scavengers - either as sachets or polymer additives embedded in packaging materials. More recently, hybrid systems with inorganic supports and porous matrices have been developed to improve efficiency and provide steadier absorption.

Solutions for moisture regulation are also expanding. Desiccants are particularly useful for baked goods and snacks, where excess moisture compromises crispness. For fresh produce, managing natural gases such as CO₂ and ethylene is crucial, as these directly influence ripening and spoilage.

[Overview of active agents in food packaging, source: Foods, MDPI]

Antimicrobial solutions "on demand"

Another promising area is packaging with antimicrobial properties, designed to slow or prevent microbial growth using natural compounds. Examples include nisin - an antimicrobial peptide already authorized in certain applications - and essential oils, which can be incorporated into plastic films through micro- or nano-encapsulation and released gradually.

Research confirms that controlled, gradual release is essential for effectiveness. One notable case involves antimicrobial sustainable packaging for strawberries, which significantly extended shelf life (read the full article).

Towards integrated smart & active packaging

R&D efforts are moving toward integrated platforms that combine multiple functions in a single system. Some solutions can monitor freshness in real time while simultaneously releasing antioxidant or antibacterial compounds as deterioration begins.

The trend is clear: the future of packaging will combine smart monitoring with targeted intervention, using affordable wireless-enabled devices (e.g., NFC). For food producers, this means being able to extend shelf life, cut waste and returns, and provide stronger quality guarantees to distributors and end consumers.

Market differentiation potential

Packaging is no longer just a wrapper that protects products until consumption. It has become a competitive asset that shapes perceived quality, supply chain efficiency, and sustainability. Smart and active solutions turn packaging into dynamic tools that monitor, protect, and even intervene to maintain freshness and safety.

For producers and distributors, this means cutting waste and optimizing logistics, along with having a driver of innovation and differentiation. The future of food & beverage will feature packaging that communicates reliability and responsibility, becoming central to branding strategies and competitive positioning.

To engage consumers - especially younger generations - companies must address priorities such as food safety, sustainable packaging materials (see: "Sustainable Packaging in the Food Sector: Dominant Factors in the Near Future"), transparency and traceability, ease of use, and the ability to reduce waste by extending shelf life without artificial preservatives.

Opportunities for producers

For producers, adopting smart and active packaging is not just a technical choice - it defines how their brand is positioned. The challenge is choosing among different solutions - antioxidant scavengers, sensors, antimicrobial systems - by considering not only cost but also compatibility with production processes, regulatory requirements, and supply chain impact.

It is essential to select reliable suppliers with proven technologies and solid references, while investing in pilot projects to validate performance. Making informed packaging decisions today secures tomorrow's competitive advantage, reduces risks, and strengthens trust in the marketplace.

Opportunities for distributors

For distributors, the stakes are equally high. The first step is choosing producers: working with brands that adopt smart & active packaging means fewer logistical challenges and returns, but more importantly, products that stand out on store shelves.

The next challenge is turning this technical feature into a value proposition. Communicating that a product stays fresh longer, uses systems that minimize waste, or relies on safe and sustainable materials is a concrete sales argument for retailers and increasingly health- and sustainability-conscious consumers.

It is also important to explain how shelf life is extended. These technologies do not add preservatives but work by modifying the internal atmosphere of the package - absorbing oxygen, regulating humidity, or releasing safe natural substances such as peptides and essential oils. This slows spoilage while preserving product "naturalness". Clear communication is key, both for professional buyers, who demand technical and regulatory details, and for end consumers, who value health and food safety.

Knowledge as a competitive lever

For managers in the food & beverage industry, understanding the smart and active packaging landscape is crucial to turning innovation into practical business decisions.

The diversity of solutions and the speed at which they evolve make it difficult to maintain a complete overview. Each food category requires specific approaches, and what works for fresh fish may not suit baked goods or dairy. That is why it is important to adopt structured methods of analysis: following industry reports, attending specialized trade shows, collaborating with research centers and suppliers, and collecting reliable information on new technologies entering the market.

Supplier selection should be based not only on innovation but also on industrial reliability, regulatory compliance, and technical support capabilities. Finally, management must balance technology assessment with economic and market factors: costs, ROI, brand impact, and the ability to clearly communicate benefits to buyers and consumers.