ABSTRACT
Packaging plays a critical role in the production of snacks because it greatly affects convenience, freshness, and the consumer´s perception of the packed product. Nowadays, manufacturers are focusing on incorporating novel technologies and packaging materials and customized solutions in order to meet new demands. In addition, snack processors are looking for new and innovative ways to reduce the carbon footprint through adopting sustainable packaging materials and/or implementing more ecofriendly practices and systems aimed towards the reduction of film consumption. Packaging materials should provide protection from flavor degradation, texture loss, and product breakage and differ according to the type of snack and product characteristics especially in terms of moisture, Aw, and fat content. Since most snacks contain large amounts of fats/oils, the packaging materials should avoid grease proofness and especially should present good barriers against moisture, oxygen, and light and in many instances be able to hold inert gases aimed to diminish the rate of lipid oxidation. Green plastics mainly manufactured from starch and active packaging of snacks will probably increase in developed countries in the near future due to consumer preferences for minimally processed and naturally preserved foods and the industry’s eagerness to invest in product quality and safety. The future trend in active packaging is to employ absorbing or releasing compounds incorporated in the packaging film or in the headspace especially oriented towards the retardation of oxidative reactions and off-odors and flavors. Although more expensive, intelligent packaging will be gradually introduced in order to inform customers if products are fresh or already expired.
