Most of the food the world produces today is not consumed where it is grown, and a significant proportion is transported to consumers far away. They must be packaged at the same time ensure both the safety and quality of the food and its long shelf life, and at the same time encourage consumers to buy. All these and more can be more easily achieved by packaging that prevents or controls the passage of gases/vapours. In the first part of this publication, the development directions for such packaging and the new materials that can be used for their implementation, and in Part 2 of the next issue the application and, in addition to food packaging, medical technology and the packaging requirements of the medical and pharmaceutical industries.