**6. Conclusions**

Food safety became a topic in scientific publications because of the growing interest of the whole society on nutrition themes and rational exploitation of food resources. By providing an analysis of the literature on food technology we focused our attention on innovative packaging technology and food bio-preservatives aimed to increase the shelf-life of cooked chill foods.

Despite the developments and the strong correlation between the sector of cook–chill procedures and food active packaging research, at the present time there are no reported examples of foods cooked with cook–chill technology and stored in food active packaging. These emerged as new fields of investigation that may lead to commercially viable products to improve sustainable and healthy food system production taking advantage of both manufacturers and consumers.

Since we are certain of the strong correlation between the two sectors, this paper could be a starting point for future investigations aimed to focus light on scientific findings of innovative food technology to raise awareness among food industry managers and stakeholders to the use of advanced food technology able to produce more sustainable and healthy food systems.

**Author Contributions:** Conceptualization M.L.C.; methodology and validation M.M.; formal analysis, G.F.; data curation, F.C.; writing—original draft preparation, V.F. and M.M.; writing—review and editing, M.M. and V.F.; supervision, F.F.R.C. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Conflicts of Interest:** The authors declare no conflict of interest.
