Packaging is critical to food safety, preservation, and shelf life. Whether packaging is used for dry snacks, frozen meals, or ready-to-drink beverages, it must prevent contamination, resist spoilage, and maintain product quality during storage and transport.
Key packaging variables—such as oxygen and moisture barrier, migration resistance, and microbial control—can determine whether a product stays fresh or is spoiled prematurely.
At Pack-Lab, we provide the food industry with targeted, easy-to-perform tests that are paired with packaging changes or used to verify current material performance after storage. Our laboratory simulates shelf life, studies packaging-product interaction, and ensures compliance with international food safety laws. We support manufacturers in choosing the right material or validating existing solutions—protecting the product and maintaining consumer trust.
