Efforts to extend the life span of foods have a long history. Ancient tactics relied on nature to prevent food from rotting — freezing meat in arctic conditions and drying fruits in the tropical sun are just two examples.
In order to read this article, you must be a Packaging Europe subscriber. By becoming a subscriber, you get access to unmissable exclusive content like this, as well as enhanced personalisation options. The good news is that it’s completely free and very simple to subscribe - click the button below to learn more.