Development of innovative and sustainable antifungal packaging systems for bakery products

PROJECT COST:

289 297 $

PRIMA CONTRIBUTION:

56 897 $

PROJECT DETAILS:

Bakery products are prone to mold growth, which reduces shelf life, increases food waste, and poses potential health risks to consumers. Although some commercial solutions are available, they often fail to adequately address these challenges. There is a clear need for innovative packaging solutions to extend the shelf life of bakery products.

Based on this understanding, the collaboration between Polytechnique Montréal and Emballage St-Jean Ltée aims to develop flexible packaging materials incorporating antifungal agents. Unlike previous solutions, their approach seeks to modulate the internal atmosphere of the packaging. This strategy is expected to extend shelf life, inhibit mold growth, and enhance the overall quality of the product.

For industrial partners such as Emballage St-Jean Ltée, the project is expected to enhance market competitiveness, strengthen brand reputation, and deliver an innovative product to clients seeking to reduce food waste. For Quebec, the project represents a step toward a more sustainable food industry, the potential R&D jobs creation of, and a reduction in food waste. In addition, a research associate and a postdoctoral fellow will be trained as part of this project.