FOOD PROCESSING AND PACKAGING TECHNOLOGY INNOVATIONS IN FOOD WASTE REDUCTION: A SYSTEMATIC REVIEW
Article Sidebar
Published:
Jul 15, 2025
Keywords:
Food Waste Reduction,
Food Processing,
Food Packaging,
Sustainability,
Innovations
Main Article Content
Adityas Agung Ramandani
Eko Risdianto
Fadillah Eka Nuranisa
Abstract
Background of study: Food waste is a critical global issue with significant economic, environmental, and social impacts. Approximately one-third of all food produced is wasted, contributing to over 3.3 billion tons of CO2 emissions annually and wasting 250 cubic kilometers of water each year. This systematic literature review (SLR) aims to explore recent innovations in food processing and packaging technologies that contribute to food waste reduction.
Methods: Pendekatan yang digunakan dalam penelitian ini adalah Systematic Literature Review (SLR) dengan mengikuti pedoman PRISMA. Artikel-artikel yang relevan diidentifikasi, disaring, dan dianalisis dari berbagai database seperti Scopus. Analisis bibliometrik dan visualisasi dilakukan menggunakan aplikasi VOSviewer dan Biblioshiny untuk memetakan tren penelitian, kolaborasi, serta fokus tematik dalam bidang ini. A total of 127 articles were analyzed, revealing the latest trends in food packaging and processing innovations. The review includes studies on active and biodegradable packaging materials, as well as consumer behavior interventions that influence food waste reduction.
Result: 62.5% of studies focused on developing active and biodegradable packaging materials. Notable examples include the use of chitosan-based films that extended the shelf life of fresh produce by up to 10 days, and the application of antimicrobial packaging that reduced spoilage rates by 25% in perishable foods. 25% of studies reviewed behavioral interventions, such as consumer education campaigns that led to a 15% reduction in food waste in households. Innovations such as bio-based polymers and smart packaging have shown significant potential in minimizing food spoilage during transport and storage
Conclusion: The findings highlight the potential of material innovations in food packaging, but research gaps remain in scaling these technologies for industrial application and integrating them with consumer behavior strategies. Future research should focus on optimizing material properties for large-scale production, evaluating safety and toxicity, and exploring policy frameworks that incentivize the adoption of sustainable packaging solutions. This review underscores the need for cross-sector collaboration to drive impactful changes in food waste reduction and achieve sustainability goals.
Article Details
How to Cite
Ramandani, A. A., Risdianto, E., & Nuranisa, F. E. (2025). FOOD PROCESSING AND PACKAGING TECHNOLOGY INNOVATIONS IN FOOD WASTE REDUCTION: A SYSTEMATIC REVIEW. International Journal of Food Sciences and Nutrition Innovations, 1(1), 50–70. Retrieved from https://e-journal.gomit.id/ijfsni/article/view/37
Section
Literature Review
References
Alcorn, M., Vega, D., Irvin, R., & Páez, P. (2020). Reducing Food Waste: An Exploration of a Campus Restaurant. British Food Journal, 123(4), 1546–1559. https://doi.org/10.1108/bfj-03-2020-0165
Aldaco, R., Hoehn, D., Laso, J., Margallo, M., Ruiz‐Salmón, I., Cristóbal, J., Kahhat, R., Villanueva-Rey, P., Bala, A., Batlle-Bayer, L., Fullana–i–Palmer, P., Irabien, Á., & Vázquez‐Rowe, I. (2020). Food Waste Management During the COVID-19 Outbreak: A Holistic Climate, Economic and Nutritional Approach. The Science of the Total Environment, 742, 140524. https://doi.org/10.1016/j.scitotenv.2020.140524
Bourlieu, C., & Guillard, V. (2020). Innovative and sustainable food packaging: Developments and future challenges. Current Opinion in Food Science, 35, 121–126. https://doi.org/10.1016/j.cofs.2020.02.002
Ciccullo, F., Pero, M., Caridi, M., Gosling, J., & Purvis, L. (2021). Integrating the environmental and social sustainability pillars into the food supply chain. Sustainable Production and Consumption, 26, 367–378. https://doi.org/10.1016/j.spc.2020.12.014
Conrad, Z., Niles, M. T., Neher, D. A., Roy, E. D., Blackstone, N. T., & Jahns, L. (2018). Relationship Between Food Waste, Diet Quality, and Environmental Sustainability. Plos One, 13(4), e0195405. https://doi.org/10.1371/journal.pone.0195405
De Laurentiis, V., Corrado, S., & Sala, S. (2018). Quantifying household waste of fresh fruit and vegetables in the EU. Waste Management, 77, 238–251. https://doi.org/10.1016/j.wasman.2018.04.001
Gmoser, R., Fristedt, R., Larsson, K., Undeland, I., Taherzadeh, M. J., & Lennartsson, P. R. (2020). From Stale Bread and Brewers Spent Grain to a New Food Source Using Edible Filamentous Fungi. Bioengineered, 11(1), 582–598. https://doi.org/10.1080/21655979.2020.1768694
Gutiérrez, D., Fernández, L., Rodrı́guez, A., & García, P. (2019). Role of Bacteriophages in the Implementation of a Sustainable Dairy Chain. Frontiers in Microbiology, 10. https://doi.org/10.3389/fmicb.2019.00012
Iori, E., Masotti, M., Falasconi, L., Risso, E., Segré, A., & Vittuari, M. (2022). Tell Me What You Waste and I’ll Tell You Who You Are: An Eight-Country Comparison of Consumers’ Food Waste Habits. Sustainability, 15(1), 430. https://doi.org/10.3390/su15010430
Mahalik, N. P., & Nambiar, A. N. (2010). Trends in food packaging and manufacturing systems and technology. Trends in Food Science & Technology, 21(3), 117–128. https://doi.org/10.1016/j.tifs.2009.12.006
Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 65, 28–41. https://doi.org/10.1016/j.jclepro.2013.10.051
Molina-Besch, K., Wikström, F., & Williams, H. (2019). The environmental impact of packaging in food supply chains—Does life cycle assessment of food provide the full picture? International Journal of Life Cycle Assessment, 24(1), 37–50. https://doi.org/10.1007/s11367-018-1500-6
Molina‐Besch, K., & Pålsson, H. (2020). A Simplified Environmental Evaluation Tool for Food Packaging to Support Decision‐making in Packaging Development. Packaging Technology and Science, 33(4–5), 141–157. https://doi.org/10.1002/pts.2484
Petersen, B., & Solberg, S. Ø. (2020). Reducing food waste: A literature review on the food supply chain. Resources, Conservation and Recycling, 152, 104489. https://doi.org/10.1016/j.resconrec.2019.104489
Pinela, J., Añibarro-Ortega, M., & Barros, L. (2024). Food Waste Biotransformation Into Food Ingredients: A Brief Overview of Challenges and Opportunities. Foods, 13(21), 3389. https://doi.org/10.3390/foods13213389
Sakaguchi, L., Pak, N., & Potts, M. D. (2018). Tackling the Issue of Food Waste in Restaurants: Options for Measurement Method, Reduction and Behavioral Change. Journal of Cleaner Production, 180, 430–436. https://doi.org/10.1016/j.jclepro.2017.12.136
Schanes, K., Dobernig, K., & Gözet, B. (2018). Food Waste Matters - A Systematic Review of Household Food Waste Practices and Their Policy Implications. Journal of Cleaner Production, 182, 978–991. https://doi.org/10.1016/j.jclepro.2018.02.030
Vanderroost, M. (2014). Intelligent food packaging: The next generation. Trends in Food Science & Technology, 39(1), 47–62. https://doi.org/10.1016/j.tifs.2014.06.001
Verghese, K., Lewis, H., Lockrey, S., & Williams, H. (2015). Packaging’s role in minimizing food loss and waste across the supply chain. Packaging Technology and Science, 28(7), 603–620. https://doi.org/10.1002/pts.2127
Wijayarathna, E. R. K. B., Mohammadkhani, G., Moghadam, F. H., Berglund, L., Ferreira, J. A., Adolfsson, K. H., Hakkarainen, M., & Zamani, A. (2023). Tunable Fungal Monofilaments From Food Waste for Textile Applications. Global Challenges, 8(3). https://doi.org/10.1002/gch2.202300098
Xiao, L. (2021). A review on sustainable food packaging: Materials, active and intelligent packaging. Food Research International, 140, 109981. https://doi.org/10.1016/j.foodres.2020.109981
Zhu, S., Gao, H., & Duan, L. (2018). Latest Research Progress on Food Waste Management: A Comprehensive Review. Iop Conference Series Earth and Environmental Science, 153, 62043. https://doi.org/10.1088/1755-1315/153/6/062043
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Article Sidebar
Food Processing,
Food Packaging,
Sustainability,
Innovations
Main Article Content
Adityas Agung Ramandani
Eko Risdianto
Fadillah Eka Nuranisa
Abstract
Background of study: Food waste is a critical global issue with significant economic, environmental, and social impacts. Approximately one-third of all food produced is wasted, contributing to over 3.3 billion tons of CO2 emissions annually and wasting 250 cubic kilometers of water each year. This systematic literature review (SLR) aims to explore recent innovations in food processing and packaging technologies that contribute to food waste reduction.
Methods: Pendekatan yang digunakan dalam penelitian ini adalah Systematic Literature Review (SLR) dengan mengikuti pedoman PRISMA. Artikel-artikel yang relevan diidentifikasi, disaring, dan dianalisis dari berbagai database seperti Scopus. Analisis bibliometrik dan visualisasi dilakukan menggunakan aplikasi VOSviewer dan Biblioshiny untuk memetakan tren penelitian, kolaborasi, serta fokus tematik dalam bidang ini. A total of 127 articles were analyzed, revealing the latest trends in food packaging and processing innovations. The review includes studies on active and biodegradable packaging materials, as well as consumer behavior interventions that influence food waste reduction.
Result: 62.5% of studies focused on developing active and biodegradable packaging materials. Notable examples include the use of chitosan-based films that extended the shelf life of fresh produce by up to 10 days, and the application of antimicrobial packaging that reduced spoilage rates by 25% in perishable foods. 25% of studies reviewed behavioral interventions, such as consumer education campaigns that led to a 15% reduction in food waste in households. Innovations such as bio-based polymers and smart packaging have shown significant potential in minimizing food spoilage during transport and storage
Conclusion: The findings highlight the potential of material innovations in food packaging, but research gaps remain in scaling these technologies for industrial application and integrating them with consumer behavior strategies. Future research should focus on optimizing material properties for large-scale production, evaluating safety and toxicity, and exploring policy frameworks that incentivize the adoption of sustainable packaging solutions. This review underscores the need for cross-sector collaboration to drive impactful changes in food waste reduction and achieve sustainability goals.
Article Details
References
Alcorn, M., Vega, D., Irvin, R., & Páez, P. (2020). Reducing Food Waste: An Exploration of a Campus Restaurant. British Food Journal, 123(4), 1546–1559. https://doi.org/10.1108/bfj-03-2020-0165
Aldaco, R., Hoehn, D., Laso, J., Margallo, M., Ruiz‐Salmón, I., Cristóbal, J., Kahhat, R., Villanueva-Rey, P., Bala, A., Batlle-Bayer, L., Fullana–i–Palmer, P., Irabien, Á., & Vázquez‐Rowe, I. (2020). Food Waste Management During the COVID-19 Outbreak: A Holistic Climate, Economic and Nutritional Approach. The Science of the Total Environment, 742, 140524. https://doi.org/10.1016/j.scitotenv.2020.140524
Bourlieu, C., & Guillard, V. (2020). Innovative and sustainable food packaging: Developments and future challenges. Current Opinion in Food Science, 35, 121–126. https://doi.org/10.1016/j.cofs.2020.02.002
Ciccullo, F., Pero, M., Caridi, M., Gosling, J., & Purvis, L. (2021). Integrating the environmental and social sustainability pillars into the food supply chain. Sustainable Production and Consumption, 26, 367–378. https://doi.org/10.1016/j.spc.2020.12.014
Conrad, Z., Niles, M. T., Neher, D. A., Roy, E. D., Blackstone, N. T., & Jahns, L. (2018). Relationship Between Food Waste, Diet Quality, and Environmental Sustainability. Plos One, 13(4), e0195405. https://doi.org/10.1371/journal.pone.0195405
De Laurentiis, V., Corrado, S., & Sala, S. (2018). Quantifying household waste of fresh fruit and vegetables in the EU. Waste Management, 77, 238–251. https://doi.org/10.1016/j.wasman.2018.04.001
Gmoser, R., Fristedt, R., Larsson, K., Undeland, I., Taherzadeh, M. J., & Lennartsson, P. R. (2020). From Stale Bread and Brewers Spent Grain to a New Food Source Using Edible Filamentous Fungi. Bioengineered, 11(1), 582–598. https://doi.org/10.1080/21655979.2020.1768694
Gutiérrez, D., Fernández, L., Rodrı́guez, A., & García, P. (2019). Role of Bacteriophages in the Implementation of a Sustainable Dairy Chain. Frontiers in Microbiology, 10. https://doi.org/10.3389/fmicb.2019.00012
Iori, E., Masotti, M., Falasconi, L., Risso, E., Segré, A., & Vittuari, M. (2022). Tell Me What You Waste and I’ll Tell You Who You Are: An Eight-Country Comparison of Consumers’ Food Waste Habits. Sustainability, 15(1), 430. https://doi.org/10.3390/su15010430
Mahalik, N. P., & Nambiar, A. N. (2010). Trends in food packaging and manufacturing systems and technology. Trends in Food Science & Technology, 21(3), 117–128. https://doi.org/10.1016/j.tifs.2009.12.006
Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 65, 28–41. https://doi.org/10.1016/j.jclepro.2013.10.051
Molina-Besch, K., Wikström, F., & Williams, H. (2019). The environmental impact of packaging in food supply chains—Does life cycle assessment of food provide the full picture? International Journal of Life Cycle Assessment, 24(1), 37–50. https://doi.org/10.1007/s11367-018-1500-6
Molina‐Besch, K., & Pålsson, H. (2020). A Simplified Environmental Evaluation Tool for Food Packaging to Support Decision‐making in Packaging Development. Packaging Technology and Science, 33(4–5), 141–157. https://doi.org/10.1002/pts.2484
Petersen, B., & Solberg, S. Ø. (2020). Reducing food waste: A literature review on the food supply chain. Resources, Conservation and Recycling, 152, 104489. https://doi.org/10.1016/j.resconrec.2019.104489
Pinela, J., Añibarro-Ortega, M., & Barros, L. (2024). Food Waste Biotransformation Into Food Ingredients: A Brief Overview of Challenges and Opportunities. Foods, 13(21), 3389. https://doi.org/10.3390/foods13213389
Sakaguchi, L., Pak, N., & Potts, M. D. (2018). Tackling the Issue of Food Waste in Restaurants: Options for Measurement Method, Reduction and Behavioral Change. Journal of Cleaner Production, 180, 430–436. https://doi.org/10.1016/j.jclepro.2017.12.136
Schanes, K., Dobernig, K., & Gözet, B. (2018). Food Waste Matters - A Systematic Review of Household Food Waste Practices and Their Policy Implications. Journal of Cleaner Production, 182, 978–991. https://doi.org/10.1016/j.jclepro.2018.02.030
Vanderroost, M. (2014). Intelligent food packaging: The next generation. Trends in Food Science & Technology, 39(1), 47–62. https://doi.org/10.1016/j.tifs.2014.06.001
Verghese, K., Lewis, H., Lockrey, S., & Williams, H. (2015). Packaging’s role in minimizing food loss and waste across the supply chain. Packaging Technology and Science, 28(7), 603–620. https://doi.org/10.1002/pts.2127
Wijayarathna, E. R. K. B., Mohammadkhani, G., Moghadam, F. H., Berglund, L., Ferreira, J. A., Adolfsson, K. H., Hakkarainen, M., & Zamani, A. (2023). Tunable Fungal Monofilaments From Food Waste for Textile Applications. Global Challenges, 8(3). https://doi.org/10.1002/gch2.202300098
Xiao, L. (2021). A review on sustainable food packaging: Materials, active and intelligent packaging. Food Research International, 140, 109981. https://doi.org/10.1016/j.foodres.2020.109981
Zhu, S., Gao, H., & Duan, L. (2018). Latest Research Progress on Food Waste Management: A Comprehensive Review. Iop Conference Series Earth and Environmental Science, 153, 62043. https://doi.org/10.1088/1755-1315/153/6/062043
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