Food contact materials (FCM), including containers, utensils, and packaging, are critical in protecting the safety and quality expectations of food products. FCMs must be developed in a way that mediates an adverse effect (i.e., harmful substances migrating into the food) to a degree where they do not affect a consumer’s health or sensory attributes of the food. However, the emphasis on sustainability and environmental degradation signals a change in approach to packaging materials and how a food product is packaged.

The packaging materials for food products have evolved from using traditional glass and metal to utilizing the mass production and utilization of plastics based on convenience, cost, and functionality. Currently, the environmental footprint from a packaging material perspective (throughout the lifecycle of the packaging from initiation to disposal) is a major global epidemic. In reaction to this macro view, we are seeing new emerging alternatives that focus on safety, sustainability, and mitigating the environmental footprint of packaging.

Key Functions of Food Packaging

1. Protection of Food: It acts as a barrier against external contaminants such as microorganisms and environmental pollutants, helping to preserve the quality and safety of food. 

2. Convenience: Packaging facilitates the easy storage, transport, and handling of food products, reducing food waste and ensuring that products reach consumers in optimal condition.

3. Consumer Information: Packaging provides vital details such as nutritional content, allergens, expiry dates, and storage instructions, supporting informed consumer choices.

4. Safety and Inertness: Packaging must be safe for food contact, preventing migration of substances that could pose a risk to human health or alter the food’s composition.

The Environmental and Health Concerns of Conventional Packaging

Though packaging is critical in preventing spoilage and loss of quality in the food supply and ensures food safety, particularly in relation to microbiological hazards, it is important to acknowledge that packaging, especially plastic packaging, contributes to a significant amount of environmental damage. Plastic materials accounted for 37% of globally produced food packaging materials, resulting in significant amounts of waste and pollution directly into the environment. Plastic and its associated pollutants can take hundreds of years to decompose and break down into microplastics and nanoplastics, which can expose wildlife and humans to harmful materials that disrupt ecosystems.

The presence of harmful chemicals such as bisphenols, phthalates and per- and polyfluoroalkyl substances (PFAS) present in plastic packaging that can leach into food and pose potential health risks has also raised concerns. Therefore, there is a growing focus on using packaging materials that are environmentally sustainable and have few risks to consumer health.

Emerging Alternatives to Conventional Packaging

A growing body of research and industry initiatives has focused on developing food packaging alternatives that are safer and more sustainable. These alternatives aim to reduce the environmental footprint of packaging while maintaining its functionality. Several promising alternatives are gaining attention:

Biodegradable Plastics

Biodegradable plastics, such as those derived from plant-based sources (e.g., polylactic acid or PLA), have emerged as a promising alternative to petroleum-based plastics. These materials are designed to degrade more quickly than traditional plastics, offering a potential solution to plastic pollution. However, concerns about the full biodegradability of these materials in diverse environments remain, and their long-term safety regarding migration into food requires further investigation.

Edible Packaging

Edible packaging materials, made from natural ingredients such as seaweed, rice, or starch, offer a unique solution to the waste problem. Not only do they eliminate the need for disposal, but they also reduce the environmental impact associated with traditional packaging. However, the safety of such materials, especially concerning their interaction with various food types, remains a subject of ongoing research.

Glass and Metal

Although glass and metal have a lower environmental footprint compared to plastics, they are not without challenges. Glass packaging, for example, is heavier and requires more energy to produce, leading to higher transportation emissions. However, their inherent qualities of being non-toxic and reusable make them valuable alternatives for certain types of food products.

Paper and Cardboard

Many people often regard paper-based packaging as a more sustainable option, given that it is biodegradable, recyclable, and often made from renewable resources. However, its environmental impact depends on the source of the raw materials (e.g., deforestation vs. sustainable practices) and the energy used in its production. Furthermore, the potential for paper packaging to release chemicals into food products, especially during the production or printing process, must be closely monitored.

Active and Intelligent Packaging

Active packaging, which incorporates substances that extend food shelf life by controlling factors like moisture, oxygen, or microbial growth, is another emerging trend. Intelligent packaging goes a step further by providing information about the state of the food, such as temperature changes or spoilage. These innovations hold great promise for food safety but must be thoroughly evaluated for potential chemical hazards associated with their use.

Safety Concerns and Chemical Risks

As new packaging materials emerge, safety becomes a primary concern. Migration of chemicals from the packaging material into food is a risk, especially with new materials or new kinds of chemicals that these types of materials contain. All kinds of old risks are known (like the traditional risks of plastic packaging), but when we switch to the new material, we will be aware of potential risks. New materials may create new, unknown risks. For example, plant-based plastics may release new substances that may not be a risk as a hazard but may impact the quality of food (thinking odor and taste) or induce an allergic response in the sensitive population.

This is an area of concern because deciding and determining what qualifies as a chemical hazard when investigating food packaging is an important part of whether the innovation contributes to the risk associated with the new materials. Regulatory bodies like the European Food Safety Authority (EFSA) and U.S. Food and Drug Administration (FDA) will review and process defined safety criteria for the new materials. They have established strict measures to regulate the safety of materials used in food packaging. Given the fast pace of original development and variety of materials, it is hard to create universal guidelines for safety.

Regulatory Landscape: Food Packaging Industry

Global initiatives and regulations drive efforts to address the safety and environmental impact of food packaging. The Single-Use Plastics Directive and Circular Economy Action Plan in Europe aim to positively impact plastic use and waste through recycling and waste reduction. The call to address plastic pollution by the United Nations Environment Programme is also related to their focus on developing a legally binding agreement regarding plastic on the international level. As with all regulatory frameworks, we must take care of safety aspects, which are essential for progressing the transition to sustainable packaging and ensuring consumer safety needs.

One issue is the lack of harmonized global standards, as a number of regions have determined their own safety and environmental requirements, which can create challenges for manufacturers. Global collaboration and new international standards for safety in food packaging will enable stakeholders to fully realize safety and sustainability in new material regulations.

Staff Writer

Staff Writer at Manufacturing Industry

 //elmohoodie.com