INTelligent, ACTive MicroBIOme-based, biodegradable PACKaging for Mediterranean food – INTACTBioPack

INTACTBioPack is a 36-month time-frame project involving a pan-Mediterranean consortium of 11 partners that aims to foster the adoption by the Mediterranean region, of novel, cost-competitive, biodegradable, and reusable food packaging, able to reduce food waste and loss. This relies on three main objectives:
1. Developing innovative home-compostable food-packaging materials, covering the dual functions of protective barrier and active food ingredient, as well as a reusable sensor (vegetal layer coupled with low-cost RFID) and colorimetric sensor to monitor food freshness during storage at home.
2. Exploring the potentialities of bio- and microbiome-based solutions to design consumer “self-packing” solutions to preserve and upcycle at-home leftovers or unconsumed but still edible raw fresh produce.
3. Enabling a general strategy for designing safe, sustainable, and efficient biodegradable, active packaging solutions by the deployment of generalised methodologies, mathematical tools, business plans and guidelines.

Stemming from consortium’s complementarity and cross sector expertise, the philosophy of INTACTBioPack is to develop a replicable, holistic approach to design safe and working, smart and active packaging solutions, that enhance food quality & shelf-life, inform on food freshness and even transform the product (e.g., fermentation process) to decrease food waste and loss especially at home. By broadening the range of bioactive substances to microbiotes and focusing on abundant bio-based resources (e.g., cellulose, agricultural residues), upcycled with high added value constituents (e.g., probiotics, essential oils), INTACTBioPack is fully contributing to scope and impacts of Thematic Area 3, “Sustainable Mediterranean food value chain for regional and local development” of PRIMA 2023 Work Plan and, more specifically, topic 2.3.1 of section 2. The materials developed will be demonstrated on a selection of relevant food case studies for the Mediterranean region (e.g., bread, dairy, fruits and vegetable, seafoods).