SMART AND ACTIVE PACKAGING
1. INFUSED WITH NATURAL ANTIBACTERIAL AGENTS LIKE ESSENTIAL OILS
TO REDUCE FOOD SPOILAGE
2. NANO-TECHNOLOGY MANAGES FRESHNESS AND SIGNALS IF FOOD HAS
BEEN EXPOSED TO UNSAFE TEMPERATURES.
3. QR CODE TAKES CONSUMERS TO RECIPE PAGES, NUTRITION
INFORMATION, BEST BEFORE DATES AND SOURCING OF PRODUCT
4. RFID TAGS ALLOW CUSTOMERS TO PURCHASE THE PRODUCT DIRECTLY
FROM THE SHELF USING THEIR SMARTPHONES
5. AN INTERCHANGEABLE BASE ALLOWS FOR differences
D+FA 