The packaging developed by the meat industry is increasingly innovative and efficient

Beyond their traditional functions, current innovations in terms of packaging make it possible to reduce food waste, limit environmental pollution, or even avoid over-packaging while ensuring product safety and quality. If they must be technically feasible, these innovations must also be economically acceptable, and respond to the specific issues of the sector (in connection with sanitary quality, organoleptic properties or even the health value of packaged products). First, this article describes the active antimicrobial and antioxidant packaging as well as the new packaging gases used to preserve the color of meats. Secondly, the article discusses smart packaging for monitoring quality, deterioration by pathogens or even product traceability. Despite regulatory constraints, these packaging constitute a sustainable solution to meet current societal, environmental and economic challenges.