Indiscriminate use of packaging materials derived from petroleum has led to a huge buildup of plastic in landfills and the ocean, as these materials have low degradability and are not significantly recycled. To mitigate this problem and meet growing demand for products that are safe for human health and the environment, the food industry is investing in the development of more sustainable packaging alternatives that preserve nutritional quality as well as organoleptic traits such as color, taste, smell and texture.
