Which type of packaging would NOT be categorized as active?

Active packaging involves processes that enhance the preservation of food by interacting with its environment, usually by actively removing or introducing substances such as oxygen, moisture, or antimicrobial agents to prolong shelf life and maintain food quality.

Airtight containers, while effective for preventing the ingress of air and moisture, do not interact with the contents in a way that alters their environment actively. Instead, they simply provide a passive barrier. Therefore, they do not fit the definition of active packaging, which implies a more dynamic role in food preservation.

In contrast, vacuum-sealed packaging removes air from the packaging to reduce oxidation and spoilage, modified atmosphere packaging alters the composition of gases inside the package to extend freshness, and foil-wrapped packaging can reflect light and heat, all of which engage in active processes that benefit food preservation. These options illustrate how certain packaging methods work to improve food longevity through direct intervention in the food's atmosphere.