Pack4Food is a consortium of companies, the most important Flemish research centers active in the food-packaging interaction field and network organizations. Pack4Food aims to stimulate innovation in food-packaging, both at the food producer and at their suppliers (packaging producers, filling machine producers, ...), and also to support companies in their everyday packaging challenges.

Address: Coupure Links 653,, 9000 Gent, Belgium

Telephone: +32 9 264 99 30 An Vermeulen (Project Manager)




Glopack: The next generation of packaging should be eco-efficient in respect to its source, usage benefit and end of life. Packaging should reduce food waste and preserve food quality and safety. The main objectives of the GLOPACK project are to increase the Technology Readiness Levels of...
27 August 2018


"OptiBarrier" is a VIS-trajectory that has started on 1st of October 2015. A VIS-trajectory is a IWT Subsidized Flemish Innovation Partnership which aims to deal with specific challenges of a group of companies through innovation . A VIS-trajectory focuses primarily on Flemish companies,...
20 December 2016


This project aims to develop a novel fibre-based thermo-formable packaging material for the production of compostable trays for fresh food packaging. Further development steps will include barrier functionalities for moisture and O2 impermeability optimised for thermo-processing and also...
06 December 2016

The applicability of bioplastics for food packaging

The goal of this project is to examine the applicability of these new combinations to pack different food, from products with a short preservability (e.g. fresh meat) to products with a long preservability (e.g. biscuits). The focus is on flexible bio based packages (foil packages, top foils and...
06 December 2016

22 November 2018

Opleiding Minerale oliën in voeding: een migratieprobleem?

Kadering: Waarom zijn minerale oliën zo’n hot topic? Wat zijn minerale oliën en hoe komen ze in onze voeding terecht? Waarom wordt vooral naar (gerecycleerde) verpakking gekeken? Welke levensmiddelen lopen een groter risico? Welke strategieën kunnen we gebruiken...
Gent, Universiteit Gent