Packaging

Proper packaging contributes to preserving high quality. The choice of packaging material and packaging technology must be tailored for the food product, and is critical for quality and shelf-life.

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Portrettbilde av Marit Kvalvåg Pettersen
We offer:
  • A complete package for the documentation of packaging solutions, their quality and the shelf-life of food.

  • Assistance is solving the challenges associated with such matters as the choice of packaging, packaging technology, and shelf-life.

  • Tailored courses in packaging for a particular company and product.

  • Various packaging machines and process halls for use during the product development phase. We have, for example, a packaging hall in which companies can obtain help in testing packaging methods, advice when choosing films and foils for packaging, help to test these, and the testing of shelf-life in a controlled climate.

Profound knowledge about the food product, packaging material, packaging methods and distribution are necessary in order to understand what proper packaging is, together with insight into how these factors influence each other. Nofima can provide a full spectrum of expertise in food science, which is a great advantage when developing optimal packaging for various types of food. We have solid expertise in the interaction between products and packaging, and we develop practical solutions for the packaging challenges faced by the food industry.

Some packaging solutions that our scientists have been involved in developing

– Superfresh, a packaging solution in which the combined use of the modified atmosphere packaging (MAP) method and a CO₂-emitter can contribute to improving product quality and extending shelf-life, while making it at the same time possible to reduce the volume of gas used and the package size. This reduces transport costs, gas consumption, and packaging consumption.

– Packaging with effective barriers to light and oxygen. This is important for food products that are particularly prone to discolouration and rancidification, such as smoked sausage. The round packages with a screw cap used for smoked sausage and the bacon packaging used by Grilstad have both undergone quality assurance from our scientists.

– Specially developed packaging that ensures that premium-quality fresh fish tastes just as good when ten days old as one day old.

 Environmentally sensitive packaging and various packaging methods

The environmental aspects of food packaging are another important area for the scientists at Nofima. Key concepts in this context are the minimisation of food waste, and packaging solutions that are adapted to the consumer and suitable for efficient transport

The choice of both packaging type and packaging gas influences both the colour and shelf-life. Active packaging influences and modifies the surroundings of the packaged product such that it is possible to adapt the packaging to different products. Nofima is working with the following packaging methods: vacuum packaging, modified atmosphere packaging (MAP), skin packaging, and active packaging using, for example, antimicrobial materials, CO₂-emitters, O₂-absorbers or moisture absorbers.

Our scientists are experts in the influence of light and gases on food products and in the correct choice of colours to act as light barriers in packaging. They have deep knowledge about the packaging materials available, and have world-leading expertise in the use of gas in packaging. We participate in several EU projects in these fields, in addition to a number of Norwegian projects working with the meat, fish, vegetable and packaging industries.

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