THE FUTURE OF SUSTAINABLE PACKAGING

The ongoing struggle to create sustainable and secure food packaging was a key discussion at the 246th National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society, where scientists discussed progress and possibilities, such as edible packaging.

“We face a huge challenge in developing new packaging materials that protect food all through the supply chain while being recyclable, compostable, produced with renewable energy or even edible," said  Sara Risch, Ph.D., who spoke during the expo. New packaging materials must meet the criteria for being sustainable without sacrificing the security, freshness and visibility of the food inside, she said.

Definitions of sustainable packaging vary, although often it means packaging that can be composted, recycled or reused and is produced, transported and recycled using renewable energy; made with renewable or recycled materials; made in ways that optimize use of energy; and safe for people and the environment throughout its life cycle.

Industry data indicate that use of sustainable packaging diverted about 1.5 billion pounds of paper, plastic and other packaging material from landfills between 2005 and 2010 in the U.S. alone, which can be attributed in part to growing consumer awareness about the vulnerable state of the global environment and food supply. It's no surprise plastic wrap, cardboard boxes and other food packaging account for approximately one-third of the 250 million pounds of solid waste produced in the U.S. annually—the beverage packaging industry alone is expecting to hit $127 billion by 2018. Although microbes in the soil do break down plastics used in food packaging, uncertainties exist about the nature and fate of the degradation products released during the breakdown.

Edible packaging is getting a lot of attention, Risch said. The technology for making edible packaging already exists, and several companies are experimenting with food wraps made from dried fruit, mushrooms, nuts and other materials. “I do not see this happening any time soon," Risch said. “There are just too many challenges in terms of developing structural integrity, as well as the barriers to oxygen and water, that are typically needed for foods. Without that protection, the packaged food won’t be sustainable. It will have a short shelf-life and spoil quickly."

Source: Food Product Design (http://goo.gl/yNL2xZ)