UNI A-PACK

UNI A-PACK is the functional polymers which can be used to produce new range of packaging to increase shelf life of fruits, vegetable and meats. Keeps them fresh much longer than normal (more than twice the time) and help decrease the waste.

In general, advanced packaging can be classified into the (i) improved, (ii) active and (iii) intelligent/smart packaging.  In case of active and intelligent/smart packaging, the added component normally by interacting with the contained materials leads to improved food preservation and shelf life.

UNI A-PACK controls the inside packaging’s gas composition, i.e. O2, CO2, Ethylene and Humidity as well as microbial growth. Controlling the atmosphere inside the packaging induces shelf-life extension and provide fresher foods and agricultural products.

In fact, utilizing these packaging as a controlled atmosphere agent can reduce the fresh produce waste during storage and transport, significantly. Consequently, longer distance transport will be possible.

UNI A-PACK packaging can be used for packaging of fresh produces such as Cucumber, Broccoli, Eggplant, Herbs, Zucchini, Pomegranate, Peach, Pear, Cherry, Banana, Pine Apple, Mango and etc. The UNI A-PACK can also be employed for the shelf-life extension of products such as Nuts, Meat, and Poultry. It should be considered that each agricultural commodities and food type must be packaged in a certain packaging bags/container.

The presence of advanced formulation in UNI A-PACK packaging enhances various related characteristics/performance of the polymeric packaging such as thermal stability, flexibility, mechanical strength, gas/moisture barrier properties and UV-light retardancy. A key purpose of advanced packaging is to deliver longer shelf life by controlling the gas composition, relative humidity and UV light exposure inside the container. An active food packaging may be defined as a system that not only acts as a passive barrier but also interacts with the food in some desirable way, e. g. by releasing desirable compounds (antimicrobial or antioxidant agents, for instance), or by removing some detrimental factor (such as oxygen or water vapor). The consequences of such interactions are usually related to improvements in food stability.