This document discusses oxygen scavenging technologies used to prevent oxidation and extend the shelf life of packaged foods. It describes various oxygen scavenging methods including ascorbic acid oxidation, catechol oxidation, enzymatic oxidation, and iron powder oxidation. Factors that affect the choice of oxygen scavenger are discussed, as well as conditions required for oxygen scavengers to be effective. Examples of oxygen scavenging technologies applied to sachets, films, bottle closures, and labels are provided. The economic benefits of using oxygen scavenging packaging include increased shelf life, reduced distribution losses, and decreased costs.