Cultivated meat offers a sustainable alternative to traditional meat, but its shelf life depends heavily on advanced packaging methods. Here’s a quick overview of seven techniques designed to maintain quality, reduce spoilage, and meet consumer expectations:
- Modified Atmosphere Packaging (MAP): Replaces air with a gas mix to slow bacteria and oxidation.
- Vacuum Packaging: Removes air entirely, significantly delaying spoilage.
- Aseptic Packaging: Sterilises both product and packaging for room-temperature storage.
- Active Packaging: Embeds antimicrobial or antioxidant agents to combat spoilage.
- Edible/Biodegradable Packaging: Eco-friendly materials that protect against moisture and oxygen.
- Smart Packaging: Monitors freshness with real-time indicators.
- High-Pressure Processing (HPP)-Compatible Packaging: Uses high pressure to neutralise pathogens while preserving nutrients.
Each method has its strengths and challenges, catering to different needs like extended shelf life, cost-efficiency, or sustainability. Below is a quick comparison for clarity.
Quick Comparison
| Method | Shelf Life Extension | Main Features | Challenges | Best Use |
|---|---|---|---|---|
| MAP | Up to 14 days | Controls oxidation, retains colour | Requires precise gas mix, cold chain | Retail cuts, fresh products |
| Vacuum Packaging | 3–5 times longer | Oxygen-free, prevents microbial growth | Can cause purple discolouration | Long-distance shipping, bulk storage |
| Aseptic Packaging | Long-term, no cooling | Sterile, room-temperature storage | High material costs, environmental concerns | Export, shelf-stable products |
| Active Packaging | Variable | Antimicrobial/antioxidant agents | Complex manufacturing, higher costs | Premium, ready-to-eat items |
| Edible/Biodegradable | 2–3 days extra | Eco-friendly, reduces waste | Weaker barrier properties | Eco-conscious consumer markets |
| Smart Packaging | Variable | Real-time freshness monitoring | Expensive, consumer education needed | High-value, temperature-sensitive goods |
| HPP-Compatible Packaging | 2–3 times longer | Preserves nutrients, neutralises pathogens | Not suitable for dry/frozen items | Liquids, premium or export products |
Choosing the right packaging depends on balancing shelf life, cost, and market goals. These methods ensure cultivated meat reaches consumers safely while addressing modern demands for quality and sustainability.
1. Modified Atmosphere Packaging (MAP)
Modified Atmosphere Packaging (MAP) is a technique that swaps out regular air for a specific blend of gases to slow down spoilage and curb bacterial growth. Instead of relying on the natural air composition, MAP uses carefully controlled amounts of carbon dioxide, nitrogen, and sometimes oxygen to create an environment that's less inviting for microorganisms.
This process typically involves lowering oxygen levels while boosting carbon dioxide. This combination helps suppress the growth of spoilage-causing bacteria - especially those that thrive in oxygen-rich environments - and reduces oxidation, which can lead to unpleasant flavours and discolouration. As a result, MAP plays a key role in extending shelf life and maintaining the quality of products.
The process involves placing meat in a tray or pouch, removing the surrounding air, and then flushing the container with the tailored gas mixture before sealing it. MAP systems are designed to ensure a consistent gas composition, which helps achieve uniform quality across all production batches.
Shelf Life Extension
By limiting bacterial growth and oxidation, MAP significantly extends the shelf life of products compared to traditional air packaging. When combined with proper refrigeration, this method helps preserve both quality and appearance.
Key Benefits
MAP brings several advantages to cultivated meat products. For instance, the reduced oxygen environment helps prevent the oxidation of myoglobin, which is key to maintaining an appealing colour. It also helps retain texture and moisture - important factors given the specific structural characteristics of cultivated meat.
From a retail perspective, the use of clear packaging films in MAP enhances product visibility, allowing customers to inspect the product before buying. This transparency also aids in handling and distribution, making it a practical choice for retailers. These benefits open the door for further advancements in packaging technologies.
Limitations
Despite its advantages, MAP comes with some challenges. The technology requires a significant initial investment, along with ongoing costs for the gas supply. Additionally, strict temperature control throughout the supply chain is vital, as any break in the cold chain can quickly undo the shelf life benefits. There's also growing concern about the environmental impact of some packaging materials commonly used in MAP.
Typical Applications
MAP is particularly well-suited for portion-sized cultivated meat products aimed at retail markets. It’s also a great option for export scenarios, where maintaining product quality during extended transit times is crucial.
2. Vacuum Packaging
Vacuum packaging helps preserve cultivated meat by removing almost all air, creating an oxygen-free environment that slows down spoilage significantly [1]. By eliminating the oxygen that aerobic bacteria, moulds, and yeast need to thrive, this method effectively reduces microbial growth, keeping cultivated meat fresh for longer. It also slows lipid oxidation - a chemical process that leads to rancidity and unpleasant flavours [1].
Shelf Life Extension
This packaging method can extend food shelf life by 3 to 5 times compared to standard storage techniques [2]. For instance, while beef might last about 6 months in a regular freezer wrap, vacuum-sealed beef can retain its quality for up to 2–3 years [2]. When stored at 0°C, vacuum-packaged meat can remain in good condition for 3 to 12 weeks, making it particularly useful for distribution and retail, where products often need to travel long distances or stay on shelves for extended periods [3].
Key Benefits
Vacuum packaging offers more than just extended shelf life. It allows for precise portion control, helping to reduce waste [1]. Additionally, it provides a protective barrier against cross-contamination during storage and transportation [1]. By reducing oxygen exposure, it also minimises the browning of myoglobin, maintaining an appealing appearance throughout storage [1].
However, despite its advantages, vacuum packaging comes with its own set of challenges.
Limitations
One drawback is the colour change caused by the lack of oxygen. The formation of deoxymyoglobin can give meat a purple hue, which some consumers might find unappealing, even though it doesn’t indicate spoilage [5]. Environmental concerns also arise because vacuum packaging materials are often difficult to recycle [4].
Moreover, while most spoilage organisms are suppressed in an oxygen-free environment, certain anaerobic microorganisms, like some Clostridium species, can still grow, potentially leading to spoilage and pack swelling [3]. Temperature control is another critical factor - any brief rise in temperature can encourage the growth of cold-tolerant bacteria, compromising safety and shelf life [3]. Lastly, the effectiveness of vacuum packaging depends on the permeability of the packaging film, which requires careful material selection [3].
Typical Applications
Given its ability to extend shelf life and maintain product quality, vacuum packaging is ideal for individual portions of cultivated meat intended for retail. This is particularly valuable for products that need to stay fresh over long storage periods, offsetting the higher packaging costs. It’s also well-suited for producers targeting export markets, as the extended shelf life supports international shipping.
In addition, vacuum packaging works well for bulk products in food service settings, where precise portioning and prolonged storage are essential. To maximise its effectiveness, proper preparation is key - patting the meat dry before sealing prevents excess moisture from disrupting the seal, and leaving enough space at the top of the bag ensures a secure seal without damaging the product [1][2].
3. Aseptic Packaging
Aseptic packaging involves sterilising the meat, container, and packaging materials separately, then assembling them in a sterile environment [6]. This method ensures that microbial contamination is effectively avoided, eliminating the need for refrigeration. The process includes quickly heating the meat to kill microorganisms and sterilising the packaging using heat, chemicals, or radiation before sealing the product under controlled conditions [6]. This not only improves safety but also creates new possibilities for distribution.
Shelf Life Extension
One of the standout features of aseptic packaging is its ability to enable storage at room temperature, significantly extending the product's shelf life. Without the reliance on refrigeration, this method is particularly advantageous in regions where maintaining a consistent cold chain is either difficult or expensive.
Key Benefits
Aseptic packaging helps preserve both the nutritional content and the natural flavours of the product. The rapid heating and cooling process minimises nutrient loss, while maintaining the meat’s original taste, texture, and colour. Additionally, by removing the need for refrigerated transport and storage, producers can achieve considerable cost savings [6].
Limitations
However, there are some drawbacks to consider. The use of disposable materials in aseptic packaging raises environmental concerns [7]. Furthermore, the intricate nature of cultivated meat production - from cell extraction to final processing - requires stringent food safety measures to be seamlessly integrated [7].
Typical Applications
This packaging method is ideal for markets where cold chain infrastructure is limited, as well as for international distribution, emergency food supplies, and retail environments with restricted refrigeration space. It’s particularly useful for products designed for longer-term storage, such as ready-to-eat meals or processed meat items meant for pantry storage. With the cultivated meat market projected to grow to approximately £474 million by 2032, at an annual growth rate of 15.7% [8], aseptic packaging could play a key role in making these products more widely available. These uses align well with other innovative packaging methods discussed earlier.
4. Active Packaging
Active packaging goes beyond the traditional role of serving as a barrier; it incorporates active compounds like antioxidants, antimicrobials, and moisture regulators directly into the packaging material. By embedding these compounds, the packaging creates a protective microenvironment around cultivated meat, offering continuous protection throughout storage.
Shelf Life Extension
One of the standout features of active packaging is its ability to extend shelf life by actively combating spoilage factors. It works by releasing antimicrobial agents, antioxidants, and moisture regulators that inhibit bacterial growth, reduce oxidation, and maintain optimal humidity levels. For instance, research has shown that active packaging can decrease microbial counts by as much as 99.99%. A study using tea tree oil embedded in chitosan nanofilms demonstrated a 99.99% reduction in Salmonella on chicken after just four days, without affecting the product’s sensory qualities [9]. Similarly, silk fibroin nanofibres infused with thyme essential oil reduced Salmonella Typhimurium levels from 6.64 to 2.24 Log CFU/g [9].
Key Benefits
The main advantage of active packaging lies in its ability to provide ongoing protection. Instead of relying on a single treatment or process, it continuously releases protective compounds over time, ensuring sustained defence against spoilage and contamination. This not only helps maintain product quality but also has the potential to reduce food waste during transport and retail, offering environmental benefits.
Limitations
Despite its advantages, active packaging comes with its own set of challenges. Incorporating active compounds into packaging materials requires advanced manufacturing techniques and rigorous quality control to ensure the stability and consistent release of these compounds. Regulatory approval is another hurdle, as both the packaging materials and the active compounds must be thoroughly evaluated for safety and effectiveness, a process that can be time-consuming and expensive. Additionally, the higher production costs for specialised materials and technologies may impact the final price of cultivated meat products.
Typical Applications
Active packaging is particularly beneficial for premium cultivated meat products that require an extended shelf life. It is ideal for products with long distribution chains or for regions where cold storage is limited. Ready-to-eat cultivated meat items, which are more prone to contamination, also gain from the enhanced shelf stability provided by this technology.
The versatility of active packaging has been demonstrated across various meat processing stages, including pre-rigor, dry-aged, and wet-aged products, as well as frozen-thawed meats [9]. For example, oregano essential oil incorporated into sodium alginate films achieved a reduction in Listeria populations by approximately 1.5 log at 8°C and 12°C, and nearly 2.5 log at 4°C by the end of the storage period. Meanwhile, starch films loaded with chitosan and carvacrol completely inhibited Listeria monocytogenes growth over four weeks [9]. Additionally, low-density polyethylene films infused with rosemary extract effectively reduced lipid oxidation in pork patties [9]. These findings highlight how active packaging complements other advanced packaging methods, enhancing the overall stability and quality of cultivated meat products.
5. Edible and Biodegradable Packaging
Edible and biodegradable packaging is a game-changer when it comes to extending the shelf life of cultivated meat while also addressing environmental concerns. Made from natural sources like proteins and polysaccharides, these materials can either be eaten along with the product or break down harmlessly in nature.
These protective barriers, crafted from cellulose-, protein-, or polysaccharide-based films, shield the product from moisture, oxygen, and microbial threats, all while naturally decomposing. Similar to active packaging, they help preserve shelf life but come with the added bonus of reducing environmental impact.
Shelf Life Extension
Cellulose-based and PLA (polylactic acid) films are particularly effective at blocking oxygen and water, keeping the product fresh for longer [10]. Protein-based films, such as those made from whey or soy protein, act as strong barriers against oxygen, slowing down oxidation in cultivated meat. Meanwhile, polysaccharide-based films excel at managing moisture levels, further protecting the product.
Key Benefits
These films don’t just keep food fresh - they also meet growing consumer demand for eco-friendly, high-quality packaging. Edible and biodegradable options provide dual advantages: they protect the product while being environmentally responsible. With the meat industry being a significant contributor to greenhouse gas emissions, the shift to biodegradable packaging offers a meaningful way to reduce its environmental footprint [10][11].
Limitations
Despite their potential, edible and biodegradable packaging comes with its own set of hurdles. These materials often lack the flexibility, strength, and heat resistance of traditional plastics [10]. To qualify as edible films, they need better mechanical properties and improved control over gas and moisture exchange [10]. Additionally, some biodegradable options still rely on unsustainable chemical additives [10]. Plant-based materials, while promising, often fall short in mechanical strength - though techniques like crosslinking or blending with other materials can help address this issue [11].
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6. Smart Packaging
Smart packaging is transforming how cultivated meat is stored by combining preservation techniques with real-time monitoring. This innovative approach not only keeps products fresh but also provides ongoing insights into their quality. For example, intelligent packaging might use colour-changing indicators to show freshness, while active components release antimicrobial agents or antioxidants to maintain the product's integrity. By building on the protective strategies of active packaging, smart packaging adds an extra layer of value through real-time freshness updates.
Shelf Life Extension
One of the standout benefits of smart packaging is its ability to extend shelf life while monitoring product condition. Active components work by releasing substances that reduce microbial contamination. A study on fresh beef highlighted this potential. It used intelligent packaging with Bromo Phenol Blue (BPB) and Phenol Red (PR) solutions, which changed colour - shifting from dark yellow to orange, red, and eventually fading to purple - to indicate quality changes. When paired with active packaging containing 15% and 20% garlic extract, the system effectively preserved beef quality at 10 °C [12]. Beyond preservation, intelligent packaging offers real-time data, giving both retailers and consumers immediate insights into freshness [13].
Key Benefits
Smart packaging goes beyond traditional preservation by offering continuous updates on product quality. Its ability to instantly detect quality changes helps reduce food waste and enhances food safety standards. This is particularly crucial, as approximately 10% of the global population suffers from foodborne illnesses annually, leading to 4.2 million deaths [15]. Additionally, a sharp rise in cases of Listeria, Salmonella, and E. coli in 2024 highlights the need for effective food safety monitoring [14].
"By verifying the food quality and/or safety of packaged food, intelligent packaging adds value across the entire value chain."
- Claire Koelsch Sand, PhD, Contributing Editor, Packaging Technology and Research [14]
For retailers, smart packaging simplifies stock management and supports dynamic pricing strategies. It aligns with modern consumer habits - 87% of shoppers now use smartphones for in-store research - and improves inventory control. A great example is Senoptica Technologies, which developed optical oxygen sensors for modified atmosphere packaging (MAP). These sensors detect oxygen levels inside packs, and an inline scanning system reads the data to ensure pack integrity. Packages that don’t meet standards can be identified and rejected during production [16].
Limitations
Despite its benefits, smart packaging isn’t without challenges. It requires careful integration of various components, as its effectiveness depends on combining both intelligent and active packaging elements [12].
Cost is another barrier. These systems are generally more expensive and complex than traditional options, and their successful use often depends on educating consumers about how to interpret the monitoring features. For cultivated meat products, manufacturers must balance technological advancements with sustainability and consumer acceptance. As Jung Han, Senior Director of Food Science at Eat Just and Good Meat, explains:
"When producing cultivated meat products, the most important thing is to have a CPG [consumer packaged goods] mindset" [17].
Typical Applications
Smart packaging is particularly suited to premium cultivated meat products, where maintaining quality is critical. It’s especially beneficial for items with lengthy distribution chains, where temperature changes and handling can impact freshness. For temperature-sensitive products, smart packaging offers early warnings for issues like spoilage or tampering, allowing timely action [16]. Retailers also benefit from improved inventory management, using real-time quality data to streamline stock rotation and implement dynamic pricing [13]. Meanwhile, consumers gain confidence from visual freshness indicators that remain effective even after the package is opened [14].
7. High-Pressure Processing-Compatible Packaging
High-pressure processing (HPP)-compatible packaging combines preservation technology with specialised, flexible, waterproof materials. This technique exposes packaged cultivated meat to extremely high pressures, compressing the product by about 15%[18], while maintaining the integrity of both the food and its container. The packaging must be hermetically sealed, waterproof, and flexible enough to endure compression and return to its original shape after processing.
Since water serves as the pressure medium, the packaging must be entirely waterproof. Common materials include polyethylene terephthalate (PET), polyethylene (PE), and polypropylene (PP), which are chosen for their ability to flex under pressure without compromising the seal[19].
Shelf Life Extension
HPP significantly increases shelf life by neutralising harmful pathogens such as bacteria, viruses, mould, and parasites. Unlike thermal preservation, this non-thermal method can extend shelf life by two to three times compared to untreated fresh foods[19]. Operating at ambient or cooler temperatures, HPP preserves heat-sensitive vitamins and enzymes that traditional thermal methods may degrade[23]. For instance, a study found that HPP at 400 MPa improved colour, delayed discolouration, and maintained microbial stability over 14 days of chilled storage[21]. Impressively, 73.4% of producers use HPP for shelf-life extension, with meat accounting for 30.7% of all products processed using this technology[20]. Importantly, all these benefits are achieved without the use of additives, enhancing both safety and quality.
Key Benefits
HPP maintains the natural flavours, textures, and nutrients of cultivated meat while improving safety by inactivating pathogens. Unlike thermal methods, it preserves the delicate compounds responsible for subtle flavours and aromas, ensuring the original texture remains intact.
"HPP delivers food safety benefits, extends shelf life, and maintains flavour, freshness, and nutrients."[18]
Another advantage is the reduced reliance on chemical preservatives. In fact, 62.6% of producers use HPP primarily for its dual ability to enhance food safety and extend shelf life[20]. To ensure successful processing, packaging designs must include secure seals and robust sidewalls that can withstand the intense pressure.
"HPP is an effective technique to extend shelf-life maintaining freshness, keeping the flavour and nutritional qualities intact and improving food safety without the need of additivities or artificial preservatives."[20]
Limitations
Despite its many advantages, HPP-compatible packaging does have limitations. It is unsuitable for extremely dry or frozen foods, as well as products with water activity below 0.8[19]. Items with air pockets, such as baked goods, may deform under pressure, making them incompatible with this method. Additionally, the packaging must remain flexible and waterproof throughout the process, which can present challenges[19].
HPP also falls short in permanently sterilising spores or fully deactivating enzymes. As a result, it is not ideal for products intended for long-term storage at room temperature. Instead, HPP works best when paired with refrigeration to prevent spore germination.
While not without its challenges, HPP-compatible packaging significantly enhances the quality and safety of cultivated meat, supporting its readiness for broader market adoption.
Typical Applications
HPP-compatible packaging is particularly suited for premium products where maintaining fresh taste and texture is critical. This method is ideal for products suspended in liquids, dressings, or sauces, as these mediums help distribute pressure evenly. Skin-packed and vacuum-packed configurations are especially effective, as they minimise air in the package, ensuring uniform pressure distribution and reducing the risk of packaging failure[22]. Vacuum packaging also enhances the product's appearance by slowing chemical and enzymatic oxidation[24].
This approach is especially advantageous for cultivated meat products with long distribution chains, where extended shelf life without preservatives offers clear commercial benefits. To optimise results, manufacturers should minimise headspace within the packaging to reduce potential failures during processing[24]. With the right materials and design, HPP-compatible packaging can effectively extend shelf life while preserving the quality and safety of cultivated meat products.
Packaging Methods Comparison
To summarise the strengths and limitations discussed earlier, the table below provides a handy reference for selecting the most suitable packaging method. Each approach has distinct advantages and challenges, making them better suited for specific market needs.
| Packaging Method | Shelf Life Extension | Main Benefits | Key Drawbacks | Best Applications |
|---|---|---|---|---|
| Modified Atmosphere Packaging (MAP) | Up to 14 days for fresh products | Controls oxidation and microbial growth; maintains colour stability | Requires precise gas compositions and careful oxygen management | Premium fresh cuts; retail display products |
| Vacuum Packaging | Can extend shelf life by about 7 days | Removes oxygen to prevent oxidation and microbial growth | May cause deoxymyoglobin formation (leading to purple discolouration) | Long-distance distribution; bulk storage; processed items |
| Active Packaging | May offer modest additional shelf life | Incorporates natural antimicrobial compounds and moisture control | Higher material costs; performance depends on the active agents used | Products aimed at the premium market |
| Edible/Biodegradable Packaging | Approximately 2–3 days extension | Sustainable, eco-friendly and reduces packaging waste | Limited barrier properties; generally yields shorter extension periods | Eco-conscious market; fresh product portions |
| Smart Packaging | Variable – largely determined by the base method | Enables real-time monitoring of product condition and can help reduce waste | Involves higher technology costs and requires supportive infrastructure | High-value products; temperature-sensitive supply chains |
The table highlights that vacuum packaging and MAP are dependable options for extending shelf life, with MAP offering up to two weeks for fresh items. On the other hand, edible and biodegradable packaging prioritises sustainability, though it typically adds only 2–3 days of freshness [25].
While MAP and vacuum packaging remain cost-effective choices, smart packaging and active packaging bring additional features like real-time monitoring and antimicrobial properties. However, these methods often come with higher costs and require specific infrastructure to maximise their benefits.
Choosing the right packaging depends on your product's distribution needs, market focus, and environmental goals. These comparisons underline how each method plays a distinct role in preserving the quality and extending the shelf life of cultivated meat.
Conclusion
Advanced packaging techniques play a crucial role in preserving the quality of cultivated meat by ensuring safety, freshness, and nutritional value throughout its journey in the supply chain. These methods tackle the key challenges of meat preservation: physical contamination, chemical deterioration, and biological spoilage [5].
"Proper packaging serves as the final guardian of meat quality, creating protective barriers that prevent spoilage, extend shelf life, and ensure the meat you purchase is both safe and delicious." - Agriculture.Institute [26]
Research highlights how these techniques significantly extend shelf life by addressing issues like oxidation and colour changes through controlled atmospheres, reducing oxygen to slow down spoilage, and actively combating microbial growth with advanced materials [5]. This level of protection is particularly vital as cultivated meat products prepare to enter UK markets, where consumers demand the same high standards they expect from conventional meat.
Sustainability is another key factor. Modern packaging solutions strive to balance product protection with environmental responsibility, incorporating biodegradable films, reduced material usage, and recyclable options [26]. These efforts align with the values of many consumers who are drawn to cultivated meat for its environmentally conscious appeal.
Educating consumers is also a priority. For those in the UK exploring this new food category, Cultivated Meat Shop offers reliable information, shedding light on how innovations like advanced packaging make cultivated meat a safe and practical alternative to traditional meat. Understanding the science behind these preservation methods empowers consumers to make confident choices about this emerging protein source.
The fusion of cutting-edge packaging and cultivated meat technology represents a significant step forward in creating sustainable protein options that meet both consumer expectations and environmental priorities.
FAQs
What are the costs of advanced packaging methods for cultivated meat, and what should businesses consider when selecting the best option?
The cost of advanced packaging for cultivated meat typically falls between £13.70 and £19.80 per kilogram, depending on the materials and technology involved. These costs can shift based on factors like production scale and the complexity of the packaging process.
When choosing the right packaging solution, businesses should weigh a few critical considerations:
- Upfront and ongoing expenses: Look at both the initial investment and the long-term financial commitment.
- Integration with production lines: Ensure the packaging method works smoothly with existing systems.
- Shelf life improvements: Evaluate how well the packaging preserves freshness and maintains product quality.
- Consumer appeal: Think about how the packaging meets sustainability expectations and resonates with environmentally conscious customers.
Carefully balancing these aspects allows businesses to optimise their operations while meeting customer needs effectively.
How do these packaging methods impact the environment and support the sustainability goals of cultivated meat?
When it comes to cultivated meat, how it's packaged plays a key role in its impact on the planet. Packaging can contribute to waste and pollution, so finding greener solutions is essential. Efforts to cut down on plastic, use biodegradable materials, and improve recyclability are all steps in the right direction. These changes align perfectly with the broader aims of cultivated meat - reducing the use of resources like land, water, and energy.
Switching to environmentally friendly packaging allows cultivated meat producers to shrink their ecological footprint even further. It’s not just about offering an alternative protein source; it’s about contributing to a cleaner, more ethical food system.
What should I do if the packaging or appearance of cultivated meat changes during storage?
If you spot any changes in the packaging or appearance of cultivated meat - like a broken seal, discolouration, or strange odours - it’s safer to steer clear of eating it. These could be warning signs of spoilage or contamination.
To keep cultivated meat fresh and safe to eat, store it at the recommended temperature, usually between 0°C and 4°C, and always check the use-by date before consuming. Make it a habit to inspect the packaging and do a quick visual and smell check to ensure the product is in good condition. If you’re unsure, it’s a good idea to reach out to the supplier for guidance.
