Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends. Part 1 discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part 2 reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part 3 describes packaging applied in practice to particular products such as meat and fish. Part 4 covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes. Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.