The aim of the project is to develop a test system for choosing the right packaging for fruits, berries and vegetables.

Last update

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01. Jan 2020


31. Mar 2022

Funded by

Agricultural Agreement Research Funds (FJM)|Foundation for Research Levy on Agricultural Products (FFL)


Rema 1000 i Norge AS, NNZ Norway AS, Moltzau Packaging AS, Gartnerhallen SA

Project Manager(s):

Hanne Larsen

Other Participants:

Valérie Lengard Almli

Increased awareness of the climate crisis and plastic pollution of the seas has led to increased pressure from consumers to reduce the use of plastic packaging, especially this applies to fruits, berries and vegetables (F&B&V).

Most consumers lack the knowledge that plastics and packaging in general also preserve food quality. Documentation is requested showing that packaging is necessary, and that packaging contributes to longer shelf life and less food waste. At the same time, it is challenging to make knowledge-based choices for the most sustainable packaging concepts for F&B&V. In this project, BAMA will develop a knowledge-based test system for choosing the correct packaging for F&B&V.

The purpose of the test system is to streamline testing of future packaging solutions for existing and new products that ensure optimal quality, minimize food waste throughout the value chain and stimulate increased consumption of fruits and vegetables.

The project will systematically perform shelf life studies in order to produce documentation that states the shelf life of selected products and product categories packaged in plastic and fiber-based materials and without packaging.

Consumer studies on communication and methods for product testing in grocery stores when launching new packaging solutions will also be carried out.

The project will increase efficiency throughout the value chain by developing a knowledge-based method for developing and selecting optimal packaging that will reduce food waste, increase value creation from land-based industries and, not least, increase consumer preferences for the most sustainable foods; fruits, berries and vegetables.