New technologies are being applied to the packaging of foodstuffs in order to keep the food safer, for a long time and as close as possible to the fresh state, while not damaging the natural environment. For example, to keep food safety and quality high, the active and intelligent packaging method, which involves the interaction between the packaging and packaging components and the food atmosphere and the gas atmosphere inside the packaging, is a new technology. With this method, components with various properties are incorporated into the packaging material and the desired properties are imparted to the packaging. Thanks to intelligent packaging systems, consumers are confident about the safety and quality of the food contained in the packaging.

Another technological packaging method is the modified atmosphere packaging method. In this method, certain gas or gas mixtures are filled into the packaging instead of air, taking into account the foodstuffs, process steps and the properties of the packaging material. The gas mixtures used are generally oxygen, nitrogen, carbon dioxide and carbon monoxide. This packaging method requires less chemical preservatives and a longer shelf life. However, the disadvantage of this method is that it is necessary to use separate gas mixtures for each foodstuff.

According to the Turkish Food Codex Regulation issued by the Ministry of Food, Agriculture and Livestock, the use of certain packaging materials may be repeated. For example, beer bottles, soft drink bottles or natural mineral water and fruit juice bottles are of repeated use.

Total migration analysis of reusable materials is also important in packaging studies in the food sector. In advanced laboratories, total migration analyzes are performed for each of the reusable products within the scope of packaging analysis. These analyzes are based on standards and test methods published by national and international organizations.