The primary role of packaging is to maintain the quality and safety of food under certain conditions for a specific period of time, as well as to provide identification and information. Deterioration in food is caused by physicochemical and microbiological changes since fresh foods after harvest or slaughter are still active biological systems. This results in color, texture and flavor changes, and in some cases possible toxicity of the food product.
Plastics are becoming the most important packaging material for food products because of their unique characteristics: mechanical strength, light weight, relatively low cost, and ease of processing and manufacturing. Consequently, the impact of plastics on the environment has gained significant attention within the food industry, governments and consumers.