Fresh. Green. Future-ready. The New Meat Packaging

Fresh meat, less waste, longer shelf life – that's the aim of the MATE4MEAT project, with the Fraunhofer Institute for Process Engineering and Packaging IVV as a key partner. The project is pioneering a new generation of bio-based packaging that's not only environmentally friendly but also offers antimicrobial benefits. In short: less spoilage, longer freshness, and a tangible contribution to reducing waste.

According to Fraunhofer IVV, the packaging is based on natural, bio-based materials, offering a sustainable alternative to conventional plastic-based solutions. What makes it special? Its antimicrobial effect slows the growth of bacteria and microbes that cause meat to spoil quickly. As a result, meat products stay fresh significantly longer, helping to reduce food waste – a win for the food industry, consumers, and the planet.

The developed concepts are now being tested in real-world applications, say the researchers. A series of field trials will assess how well the bio-based materials preserve the freshness of raw meat and how effective their antimicrobial action is. Alongside testing performance and quality, the project also evaluates the packaging’s economic viability, market potential, environmental footprint, and recyclability. The initial focus is on vacuum and modified-atmosphere packaging for meat, with the possibility of extending the innovation to other uses.