Development of active packaging and coating to prevent fungal growth in food

The final objective of ENVAFUNG Project, finished the past December 2014, has been the development of active packaging for processed cheeses and bakery products that allow making their shelf life longer.

In order to get that, firstly a research and selection of natural compounds with antifungal activity to control the apparition of mould and the loss of moisture were made. The next phase was focused on the development of the way of introduction of that through different strategies. Finally, a large number of tests were made and once developed the final formulas the life-size validation tests were made.

This project, leaded by the company NOVAPAN, counts on the participation of the companies Industrias Lácteas Asturianas and General de Manipulados Plásticos and the Technology Centres CNTA, TECNALIA and AIMPLAS.
ENVAFUNG is financed by the Ministry of Science and Innovation, INNPACTO 2011 and FEDER Subprogramme.