Food Packaging Slides PDF 2024-2025

DEPARTMENT FOOD TECHNOLOGY, SAFETY AND HEALTH FOOD PACKAGING ACADEMIC YEAR 2024-2025 Prof. dr. ir. Peter Ragaert INTRODUCTION 50% Professor food packaging technology 50% Director @ Pack4Food @ Department Food Technology, Safety and Health, Faculty Bioscience Engineering, Gh...

DEPARTMENT FOOD TECHNOLOGY, SAFETY AND HEALTH FOOD PACKAGING ACADEMIC YEAR 2024-2025 Prof. dr. ir. Peter Ragaert INTRODUCTION 50% Professor food packaging technology 50% Director @ Pack4Food @ Department Food Technology, Safety and Health, Faculty Bioscience Engineering, Ghent University Focus on: Optimal packaging composition for food products in relation to required shelf-life and sustainable materials Integration functional components in packaging materials Improving barrier properties Antimicrobial packaging Food Packaging © 2024 – Peter Ragaert PACK4FOOD – WWW.PACK4FOOD.BE INDUSTRY RESEARCH INSTITUTES FILLING FOOD SYSTEM Food G AS PRINTING SUPPORT PAC K AG I N G Filling Packaging R AW M AT E R I AL RETAIL Food Packaging © 2024 – Peter Ragaert PACK4FOOD – MEMBERS (NON-COMPREHENSIVE LIST) Food Packaging © 2024 – Peter Ragaert WHAT IS PACKAGING? Food Packaging © 2024 – Peter Ragaert WHAT IS PACKAGING? covenience, transportation Food Packaging © 2024 – Peter Ragaert WHAT IS PACKAGING? Source: http://www.fao.org/ Source: https://www.profoodworld.com Food Packaging © 2024 – Peter Ragaert WHAT IS PACKAGING? Functional if you can combine them together you will reach to optimal food packaging Primary packaging Convenience Sustainable Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY it should be compatible with the existing Microbiological stability Factors determining the machines Chemical stability shelf-life: O2, light, H2O,… Packaging machine the first thing is to Selection of an Hot-fill? Aseptic? know the characteristic of optimal packaging MAP? your food product milk can be oxidize after getting heat treatment Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication also you need to take inot account which country you are transposrting too, what is the t and humid in the storage Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … either biobased or biodegradable Food Packaging © 2024 – Peter Ragaert AIM OF THE LESSONS ‘FOOD PACKAGING’ ̶ This is an introduction to food packaging ̶ Final competences: ̶ Have insight in the interaction between food properties, packaging materials and filling systems ̶ Understand the different factors that influence the performance of packaging materials for food productstemperature, humidity,... Food Packaging © 2024 – Peter Ragaert PRIMARY PACKAGING Material that comes into contact with food product Or that is the selling unit to the consumer Primary – secondary – tertiary packaging Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY Microbiological stability Factors determining the Chemical stability shelf-life: O2, light, H2O,… Packaging machine Selection of an Hot-fill? Aseptic? optimal packaging MAP? Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … Food Packaging © 2024 – Peter Ragaert FACTORS DETERMINING THE SHELF-LIFE Protection ̶ Rodents, insects,… ̶ Deteriorative reactions ‒ Oxidation processes (O2) ‒ Water ‒ Light ̶ Importance of barrier properties / MAP Food Packaging © 2024 – Peter Ragaert FACTORS DETERMINING THE SHELF-LIFE Oxygen ̶ Chemical reactions (e.g. fat oxidation) in many cases we dont want oxygen to enter in the packaging ̶ Enzymatic reactions (e.g. browning) ̶ Microbiological growth (e.g. acidification) Water ̶ aw – relative humidity Food Packaging © 2024 – Peter Ragaert FACTORS DETERMINING THE SHELF-LIFE Light ̶ UV: 200 – 400 nm ̶ Visible: 400 – 700 nm Effect of light on quality foods ̶ UV light ̶ Lower wavelengths of visible light Food Packaging © 2024 – Peter Ragaert  FACTORS DETERMINING THE SHELF-LIFE glass is not good because of alot of light, its a barrier to oxygen oxidization of the milk combination of oxygen and light should be avoided hdpe its not a good barrier against the oxygen but no light can enter Food Packaging © 2024 – Peter Ragaert FACTORS DETERMINING THE SHELF-LIFE Packaging is only useful when… the initial quality of the food product is optimal! Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY Microbiological stability Factors determining the Chemical stability shelf-life: O2, light, H2O,… Packaging machine Selection of an Hot-fill? Aseptic? optimal packaging MAP? Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … Food Packaging © 2024 – Peter Ragaert TYPES OF PACKAGING Metal packaging 30% Glass Paper(board) 70% of the Plastics market Data: Rexam (2011) Food Packaging © 2024 – Peter Ragaert COMPOSITION OF PACKAGING Basic resource (metal, glas, paper/paperboard, polymer) Modifications Additives (e.g. anti-fog components) Orientation (e.g. PP vs OPP vs BOPP) Multi-layer packaging (e.g. lamination) Inks / glues! pet is not a good barrier to oxygen Food Packaging © 2024 – Peter Ragaert METAL PACKAGING Used metals: steel, aluminium, tin Food applications: to protect steel from oxidation and corrosion ̶ Metal cans (steel+tin) ̶ Metal closures (steel+tin) ̶ Trays or foil (aluminium) Food Packaging © 2024 – Peter Ragaert METAL PACKAGING Metal cans / closures ̶ Steel + coating (both sides) ‒ E.g. tin coating + other protective / decorative coatings ‒ Facilitate manufacture ‒ Provide a basis for decoration ‒ Forming a barrier to corrosion Food Packaging © 2024 – Peter Ragaert METAL PACKAGING Properties ̶ Mechanical strength ̶ Low toxicity almost no contact of packaging and the food ̶ Superior barrier properties good light barrier ̶ Temperature resistance ‒ design of packaging due to expansion of material! ̶ Ideal surfaces for decoration ̶ Combination with other packaging materials modified atmosphere packaging, only nitrogen to prevent lipid oxidation Food Packaging © 2024 – Peter Ragaert  GLASS PACKAGING Silica + other raw materials Coloring agents! the production of glass needs high temperature Food Packaging © 2024 – Peter Ragaert GLASS PACKAGING Applications glass is non toxic ̶ Bottles (e.g. drinks) ̶ Cans (e.g. sterilized food products) Properties ̶ Excellent gas and water barrier properties ‒ Combination with appropriate closure system! ̶ Temperature resistance! Food Packaging © 2024 – Peter Ragaert PAPER - PAPERBOARD Production ̶ Raw material: pulp ‒ Pulping: separating plant fibers ‒ Reforming into sheets ̶ Further treatments ‒ Calendering (reorienting surface fibers) ‒ Adhesives ‒ Coatings (e.g. with other materials) ‒ Pigments Food Packaging © 2024 – Peter Ragaert PAPER - PAPERBOARD Types ̶ Paper: < 224 g/m2 ̶ Paperboard: > 224 g/m2 ̶ Corrugated board mostly used in secondary and tertiary packaging Primary packaging: in many cases coated ̶ Beverage cartons: Internally and externally coated with LDPE ‒ Impermeable to liquids ‒ Heat sealable ‒ (+ Extra layer of aluminium foil) ̶ Bag-in-box packaging ‒ Wine and milk industry Secondary and tertiary packaging Food Packaging © 2024 – Peter Ragaert BAG-IN-BOX Food Packaging © 2024 – Peter Ragaert PLASTICS ̶ Increased use as packaging material in direct contact with food products (30-40% of all primary packaging) ̶ Divers range of available plastics 6 to 8 different ploymores ̶ Often very light packaging with good mechanical properties ̶ Important challenges: resources, waste treatment Food Packaging © 2024 – Peter Ragaert PLASTICS: BASIC POLYMERS reducing moisture loss, shelf life expansion of 2 weeks flexible, transparent pp and pet have different densities and they are seperated like this Food Packaging © 2024 – Peter Ragaert PLASTICS: POLYOLEFINS Polyethylene (PE) EVOH gas barrier Polyethylene (PE) Polypropylene (PP) Deep-freeze resistant it keeps its flexibility in Heat-resistant (max. 125°C) LDPE, HDPE, LLDPE low temperatures OPP, BOPP Highly transparent as film 0,915-0,940 kg/dm3 0,900 kg/dm3 dry biscuits Barrier properties – low O2-barrier (high O2-permeability) Polypropylene (PP) – high H2O-barrier (low H2O-permeability) Excellent seal properties for sealing you need to have layers both sides (sealing bars) you are melting that to do sealing Food Packaging © 2024 – Peter Ragaert BARRIER PROPERTIES PLASTICS oxygen transmission rate water transmission rate Foil material Thickness (µm) OTR (cc/m2.d) WVTR (g/m2.d) PE 80 1464 (a) 2.95 (c) OPP 23 1307 (a) 6.62 (b) MOPP 37 31.2 (a) 1.5 (b) Results from the PVdC/OPP 25 21.8 (a) 4.9 (b) project PP/alu/PE 136 0.1 (d) 0.1 (d) OPTIBARRIER PA/EVOH/PA/PE 80 1.25 (a) 8.0 (c) PE/PA/EVOH/PA/PE 82 0.25 (a) 0.95 (c) OPA/PP 65 28.85 (e) Not measured OPA/EVOH/OPA/PP 65 6.57 (e) Not measured PET 40 32.86 (e) Not measured PET-SiOx 52 0.18 (e) Not measured (a) 23°C – 50% RHout, 0% RHin – 100% O2 (d) from technical sheet (b) 38°C – 100% RHout, 0% RHin (e) 23°C – 50% RHout, 90% RHin, 100%O2 (c) 38°C – 90% RHout, 0% RHin Food Packaging © 2024 – Peter Ragaert  PLASTICS: EVOH Ethylene – Vinyl Alcohol (EVOH) ̶ Superior barriers to gasses, odors and solvents ‒ Hydrophilic => moisture absorption => barrier properties  ‒ Multi-layer applications (in many cases surrounded by polyolefins)!!! ̶ E.g. PET/PE/EVOH/PE the moment the water vapor enters the oxygen barrier drops drastically, thats why evoh is trapped between two layers Food Packaging © 2024 – Peter Ragaert PLASTICS: EVOH Ethylene – Vinyl Alcohol (EVOH) Multilayer: PS/PE/EVOH/PE Multilayer: PP/EVOH/PP can be recyclable as long as the thickness of evoh less than 5% Food Packaging © 2024 – Peter Ragaert BARRIER PROPERTIES PLASTICS Foil material Thickness (µm) OTR (cc/m2.d) WVTR (g/m2.d) PE 80 1464 (a) 2.95 (c) OPP 23 1307 (a) 6.62 (b) MOPP 37 31.2 (a) 1.5 (b) Results from the PVdC/OPP 25 21.8 (a) 4.9 (b) project PP/alu/PE 136 0.1 (d) 0.1 (d) OPTIBARRIER PA/EVOH/PA/PE 80 1.25 (a) 8.0 (c) PE/PA/EVOH/PA/PE 82 0.25 (a) 0.95 (c) OPA/PP 65 28.85 (e) Not measured OPA/EVOH/OPA/PP 65 6.57 (e) Not measured PET 40 32.86 (e) Not measured PET-SiOx 52 0.18 (e) Not measured pe and pp as a barrier for oxygen in the inside (a) 23°C – 50% RHout, 0% RHin – 100% O2 (d) from technical sheet (b) 38°C – 100% RHout, 0% RHin (e) 23°C – 50% RHout, 90% RHin, 100%O2 (c) 38°C – 90% RHout, 0% RHin Food Packaging © 2024 – Peter Ragaert PLASTICS: POLYESTERS Poly(Ethylene Terephtalate) (PET) ̶ 1,3 kg/dm3 ̶ Bottles, films, trays ‒ Largely amorphous => excellent transparency ̶ Capacity to crystallize under certain controlled conditions (CPET) ‒ Preventing deformation during cooking and serving dark colors are hard to recycle because it is hard to decontaminate them PET bottles ̶ Stretching: in biaxial orientation => good gas barrier => minimize bottle weights preforms go to soft drink produce, the machine heats and blows it to make it have a shape, by streatchigng you are also stretching the polymers which makes it a good barrier Food Packaging © 2024 – Peter Ragaert BARRIER PROPERTIES PLASTICS Foil material Thickness (µm) OTR (cc/m2.d) WVTR (g/m2.d) PE 80 1464 (a) 2.95 (c) OPP 23 1307 (a) 6.62 (b) MOPP 37 31.2 (a) 1.5 (b) Results from the PVdC/OPP 25 21.8 (a) 4.9 (b) project PP/alu/PE 136 0.1 (d) 0.1 (d) OPTIBARRIER PA/EVOH/PA/PE 80 1.25 (a) 8.0 (c) PE/PA/EVOH/PA/PE 82 0.25 (a) 0.95 (c) OPA/PP 65 28.85 (e) Not measured OPA/EVOH/OPA/PP 65 6.57 (e) Not measured PET 40 32.86 (e) Not measured PET-SiOx 52 0.18 (e) Not measured (a) 23°C – 50% RHout, 0% RHin – 100% O2 (d) from technical sheet (b) 38°C – 100% RHout, 0% RHin (e) 23°C – 50% RHout, 90% RHin, 100%O2 (c) 38°C – 90% RHout, 0% RHin Food Packaging © 2024 – Peter Ragaert PLASTICS: PS Polystyrene (PS) ̶ Amorphous structure – different types ̶ Examples ‒ High Impact Polystyrene (HIPS) ‒ Adding synthetic rubbers during polymerization => brittleness of PS  ‒ Thermoforming applications (cups for cream) ‒ Expanded Polystyrene (EPS) ‒ PS foam ‒ Disposable packages (e.g. trays for meat and produce) Food Packaging © 2024 – Peter Ragaert PLASTICS: PVDC it is the only plastic that can combine oxygen and water PolyVinylidene Chloride (PVdC) ̶ Unique combination of low permeability to water vapour ánd gasses, odours, greases and alcohols ̶ Suitable for hot filling applications and retorting ̶ Component in multilayer barrier containers or films ̶ Mostly applied for its excellent water barrier ‒ E.g. packaging of dry biscuits Food Packaging © 2024 – Peter Ragaert PLASTICS: PA Polyamide (PA) ̶ Also called “nylons” ̶ Key benefits: ‒ Mechanical strength (BOPA!) ‒ Good gas barrier properties (when dry!) should be protected from humidity ‒ Excellent thermal stability ̶ Point of attention: highly permeable to water vapor Food Packaging © 2024 – Peter Ragaert  in practice in industry they test the shelf ife, sometimes BARRIER PROPERTIES PLASTICS you can do calculates advanced to choose the perfect material Foil material Thickness (µm) OTR (cc/m2.d) WVTR (g/m2.d) PE 80 1464 (a) 2.95 (c) OPP 23 1307 (a) 6.62 (b) MOPP 37 31.2 (a) 1.5 (b) Results from the PVdC/OPP 25 21.8 (a) 4.9 (b) project PP/alu/PE 136 0.1 (d) 0.1 (d) OPTIBARRIER PA/EVOH/PA/PE 80 1.25 (a) 8.0 (c) PE/PA/EVOH/PA/PE 82 0.25 (a) 0.95 (c) OPA/PP 65 28.85 (e) Not measured OPA/EVOH/OPA/PP 65 6.57 (e) Not measured PET 40 32.86 (e) Not measured PET-SiOx 52 0.18 (e) Not measured (a) 23°C – 50% RHout, 0% RHin – 100% O2 (d) from technical sheet (b) 38°C – 100% RHout, 0% RHin (e) 23°C – 50% RHout, 90% RHin, 100%O2 (c) 38°C – 90% RHout, 0% RHin Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY Microbiological stability Factors determining the Chemical stability shelf-life: O2, light, H2O,… Packaging machine Selection of an Hot-fill? Aseptic? optimal packaging MAP? Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … Food Packaging © 2024 – Peter Ragaert BARRIER PROPERTIES OF PACKAGING Permeability Scalping e.g. the color of tomato that can not go off, or the smell of fruit juice stays and you can not wash it off Migration transfer of components from the package to the food The lower the permeability, the higher the barrier The higher the permeability, the lower the barrier Food Packaging © 2024 – Peter Ragaert BARRIER PROPERTIES OF PACKAGING Glas Paper/cardboard Aluminium Plastics Dependent on Thickness Dependent on Orientation thickness Type of material … Food Packaging © 2024 – Peter Ragaert PERMEABILITY OF PLASTICS Permeable to ̶ Gases ̶ Water vapor ̶ Organic vapors ̶ Other low molecular weight compounds Permeability depends on ̶ Packaging material itself ̶ Integrity of packages (including seals and closures!!!) Food Packaging © 2024 – Peter Ragaert PERMEABILITY OF PLASTICS Two processes in packaging the vegetables we do need pores, you need a delicated oxygen to go in the amount of holes is dependent on the type of vegetable ̶ Pore effect ‒ microscopic pores ‒ microscopic pinholes ‒ microscopic cracks ̶ Solubility-diffusion effect = true permeability if you make it thicker the permeability will go won Food Packaging © 2024 – Peter Ragaert PERMEABILITY OF PLASTICS Permeability of a particular material depends on ̶ Thickness of material ̶ Temperature (Arrhenius!) if you heat the permeability will increase ̶ Relative humidity ̶ Strength – sealing of material Units: ̶ O2-permeability: mlO2.25µm/m2.d.atm (e.g. at 90%RH and 23°C) ̶ H2O-permeability: gH2O.25µm/m2.d (e.g. at 90% RH and 38°C) CO2 : O2 permeability: 4:1 to 6:1 nitrogen counters the colla[sing effect it will mogabele mikone bahash Food Packaging © 2024 – Peter Ragaert PERMEABILITY: EFFECT OF TEMPERATURE ̶ Arrhenius relation between temperature and permeability  Ep  1 1  P = Pref exp   −  T   R  ref T  Most technical sheets give permeability at 20°C – 25°C Important difference if products are stored in refrigerated conditions Food Packaging © 2024 – Peter Ragaert PERMEABILITY OF PLASTICS Gas transmission Permeability rate On overall thickness of the Per unit of thickness package (e.g. mlO2.25µm/m2.d.atm) (e.g. mlO2./m2.d.atm) OTR For water vapour: WVTR Food Packaging © 2024 – Peter Ragaert PERMEABILITY OF PLASTICS How to increase barrier properties? ̶ Increase thickness of material ̶ Combine different polymers: MULTILAYER ‒ PET/PE Via: Can also be combined with ‒ PP/EVOH/PP paper / cardboard Co-extrusion ‒ PP/AlOx/PP e.g. cardboard/PET/PE Lamination ‒ PVdC/PP ‒ MPET/PE Coating Not further ‒ PET/Alu/PE Metallization elaborated in these two lessons Vacuum deposition … Food Packaging © 2024 – Peter Ragaert  PERMEABILITY OF PLASTICS during shelf life sometimes we will see decrease of oxygen because of growth of MO and respiration 500 ml O2/m2.d.atm 20 ml O2/m2.d.atm 25 you can have more oxygen in the pack than the outside :) 100 µm PE Oxygen in headspace (% O2) 20 500 ml O2/m2.d.atm (at 23°C and 50% RH) 15 10 15 µm PET- 6 µm EVOH – 20 µm PE 5 20 ml O2/m2.d.atm (at 23°C and 50% RH) 0 0 10 20 30 40 50 60 70 Time (days) Food Packaging © 2024 – Peter Ragaert SEALING PROPERTIES: CASE OF PLASTICS Heat sealability of packaging materials ̶ Very important property ̶ Determines integrity of the package ̶ Quality of seal determined by: ‒ Dwell time, temperature, pressure (machine level) melting temperature of polyetilin for sealing ‒ Density, molecular weight, additives (packaging material level) ̶ Heat sealable films: mostly PE ‒ Non-heat sealable films: coated with heat sealable films (or by lamination or co- extrusion) Food Packaging © 2024 – Peter Ragaert SEAL PROPERTIES: CASE OF PLASTICS Conductance sealing ̶ Most common type of heat sealing ̶ Two jaws: ‒ One is electrically heated ‒ The second is mostly cold and used to distribute pressure evenly Food Packaging © 2024 – Peter Ragaert SEAL TECHNOLOGY: CASE OF PLASTICS Before sealing After sealing Food Packaging © 2024 – Peter Ragaert SEAL TECHNOLOGY: TAMPER-EVIDENCE ̶ Tamper-evidence you can see if the packaging was opened or not ̶ Consumers can check if the package has been previously opened ̶ Different techniques ‒ Sleeves ‒ Paper strip ‒ Underpressure ‒ Innerseals Food Packaging © 2024 – Peter Ragaert SAFETY OF FOOD PACKAGING MATERIALS Basic compounds ̶ E.g. paperboard, glass, polymers Additives ̶ E.g. flexibilizers Possible migration of: Coatings Residual monomers for e.g. PLA can give lactic acid ̶ E.g. metallisations Additives Inks Degradation products … Inks and adhesives … Food Packaging © 2024 – Peter Ragaert PACKAGING: MIGRATION Thorough legislation regarding food contact materials ̶ EU 1935/2004 for all food contact materials ‒ No transfer of substances which: ‒ endanger public health ‒ give rise to unacceptable change in composition ‒ give rise to change of organoleptic properties ‒ Declaration of compliance ‒ Traceability Food Packaging © 2024 – Peter Ragaert PACKAGING: MIGRATION Thorough legislation regarding food contact materials ̶ EU 10/2011 (specifically for plastics) ‒ Positive list of substances to produce plastic packaging materials ‒ Overall migration limit (OML): ≤ 10mg/dm2 you need to do migration testing ‒ Sum of all mobile packaging components released per unit area of packaging material under defined test conditions (t,T) ‒ Measure of all compounds transferred into the food (whether or not toxicological) ‒ Specific migration limit (SML): substance-specific ‒ Relates to an individual and identifiable compound only Food Packaging © 2024 – Peter Ragaert PACKAGING: MEASURING MIGRATION (OML) Food Simulant PIM (10/2011) Aqueous food A 10% ethanol Acidic food (pH < B 3% acetic acid 4.5) Alcoholic food C 20% ethanol Alcoholic food (>20 %) D1 50% ethanol Oil-in-water emulsions Fatty food D2 Vegetable oil Dry foods MPPO (simulant E) Food Packaging © 2024 – Peter Ragaert PACKAGING: MEASURING MIGRATION (SML) SM: ̶ Depends on the specific compound (stated in a positive list in the PIM!) ̶ Limits in positive list to be compared with actual migrated concentration ̶ Concentration calculated by software programs: ‒ Temperature ‒ Type of material(s) ‒ Thickness Food Packaging © 2024 – Peter Ragaert COMMUNICATION Communication ̶ Consumers buy with their eyes ̶ Legislation needs to have label with the information Food Packaging © 2024 – Peter Ragaert COMMUNICATION AUGMENTED REALITY Source: http://www.ifitshipitshere.com/high-tech- cognac-the-remy-martin-club-connected-bottle/ NFC-TECHNOLOGY Source: http://www.ifitshipitshere.com/high- tech-cognac-the-remy-martin-club- connected-bottle/ Food Packaging © 2024 – Peter Ragaert COMMUNICATION Reveal Impact (Ardagh Group) Food Packaging © 2024 – Peter Ragaert EXAMPLE: TECHNICAL PAPER (1) Food Packaging © 2024 – Peter Ragaert EXAMPLE: TECHNICAL PAPER (2) Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY Microbiological stability Factors determining the Chemical stability shelf-life: O2, light, H2O,… Packaging machine Selection of an Hot-fill? Aseptic? optimal packaging MAP? Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … Food Packaging © 2024 – Peter Ragaert CONVENIENCE Food Packaging © 2024 – Peter Ragaert CONVENIENCE – HEAT RESISTANCE Microwave PP-trays Glass Cardboard (+ plastics) www.faerch.com/ www.nutriciababy.be/ www.packalim.fr Food Packaging © 2024 – Peter Ragaert  CONVENIENCE – HEAT RESISTANCE Microwave – classical oven FIBRE BASED PACKAGING E.G. BAGASSE PL A ST IC PA C K A GING E.G. C PET Source: Be_Natural Source: Bio Pack Source: Faerchplast Food Packaging © 2024 – Peter Ragaert CONVENIENCE Food Packaging © 2024 – Peter Ragaert  READY-TO-EAT MEALS & BARRIER ̶ Project: OPTIBARRIER ̶ Collective research project ̶ 80% funded by Flanders ̶ 61 companies, 20% cofinancing ̶ 6 research institutes ̶ 2015 - 2019 Can the same shelf life be reached in a packaging with less barrier? Does a higher barrier correlate with a longer Is a light barrier shelf life? necessary? Which materials are a What is the functional barrier for optimal barrier? migration? Food Packaging © 2024 – Peter Ragaert OPTIBARRIER: CASE READY-TO-EAT MEALS products reference alternative ready-to-eat PP tray + OPA/PP foil meals PP tray + OPA/EVOH/OPA/PP foil PET tray + PET foil Tray + foil PP/EVOH/PP tray + OPA/EVOH/OPA/PP foil fresh potato slices OPA/EVOH/OPA/PE OPA/PP Flowpack Food Packaging © 2024 – Peter Ragaert OPTIBARRIER: CASE READY-TO-EAT MEALS S TO R AG E I N D AR K CONDITIONS Top folie OPA/PE/EVOH/PE/PP PET OPA/PE/EVOH/PE/PP Tray PP PET PP/EVOH/PP O2 Barrière Low Medium High Food Packaging © 2024 – Peter Ragaert OPTIBARRIER: CASE READY-TO-EAT MEALS ̶ Ready-to-eat meals and fresh potato slices: shelf life < 2 weeks ̶ Food quality: ‒ No clear effect of illumination to be expected ‒ Shelf life dominated by lactic acid bacteria growth, irrespective of evaluated barriers ̶ Food safety: ‒ Growth of Listeria monocytogenes either not supported or irrespective of evaluated barriers High barrier materials do not seem necessary! Mono-layer solutions which are better recyclable Food Packaging © 2024 – Peter Ragaert CONVENIENCE Food Packaging © 2024 – Peter Ragaert PORTION PACKAGING ̶ vs environmental impact https://www.ovam.be/sites/default/files/atoms/files/2015-Report-OVAM-Food-loss-and- packaging-DEF.pdf Food Packaging © 2024 – Peter Ragaert CONVENIENCE Food Packaging © 2024 – Peter Ragaert EASY-OPENING / RECLOSABILITY http://www.flexico-packaging.com/ https://www.resealit.com/ http://www.peelpaq.be/ Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY Microbiological stability Factors determining the Chemical stability shelf-life: O2, light, H2O,… Packaging machine Selection of an Hot-fill? Aseptic? optimal packaging MAP? Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … Food Packaging © 2024 – Peter Ragaert PACKAGING MACHINES Types ̶ Form-Fill-Seal (FFS) or Fill-Seal ̶ Packaging material ‒ Tray ‒ Stand-up pouch ‒ Bottle/container ‒ Bag ̶ Modified Atmosphere Packaging ̶ Aseptically? Food Packaging © 2024 – Peter Ragaert PACKAGING MACHINES Packaging under air ̶ Stretch film ̶ Shrink film Vacuum packaging ̶ Chamber machines ̶ Tray sealers ̶ Form-fill-seal machines MAP packaging ̶ Chamber machines ̶ Tray sealers ̶ Form-fill-seal machines ̶ Flowpack machines Food Packaging © 2024 – Peter Ragaert TRAYSEALERS Preformed trays Vacuum or MAP Topfilm Food Packaging © 2024 – Peter Ragaert TRAYSEALERS animation photo: Air Products Food Packaging © 2024 – Peter Ragaert FORM-FILL-SEAL MACHINES Forming the packaging material ̶ Pouches (from films) ̶ Trays (from sheets) we have machines that can pack with high oxygen concentration e.g. 70 to 80% oxygen, when you want to do that we should make Modified Atmosphere Packaging dure that the machine is compatible cause it is monfajer mishe for the fresh red meat it is used because it becomes bright red by doing that althogh you reduce the shelf life ̶ Continuous flow or ̶ Combination with vacuum Food Packaging © 2024 – Peter Ragaert  HFFS animation photo: Air Products the main difference with the previous one is the for tray, this one is capable of high speed so high production capacity Food Packaging © 2024 – Peter Ragaert  HFFS animation only packaging film is being used here instead of 2 types photo: Air Products Food Packaging © 2024 – Peter Ragaert FLOWPACKMACHINE Food Packaging © 2024 – Peter Ragaert FLOWPACKMACHINE Food Packaging © 2024 – Peter Ragaert VFFS vertical animation often with combination with modified atmosphere Food Packaging © 2024 – Peter Ragaert CHAMBER MACHINES Exclusively used to package under vacuum or modified atmosphere Procedure: ̶ Filled package loaded into chamber ̶ Vacuum created ̶ (package flushed with gas mixture) ̶ Heat sealing Food Packaging © 2024 – Peter Ragaert CHAMBER MACHINES the moment you close it the whole chamber gets vacuumized you have a vacuum bag Food Packaging © 2024 – Peter Ragaert CHAMBER MACHINES Food Packaging © 2024 – Peter Ragaert BOTTLE/CAN FILLING SYSTEMS Large area of requirements ̶ Different bottle types ̶ Precise control of the filling process ̶ Control of filling accuracy each of them should have the same volume ̶ Aseptic filling (if needed) ̶ Filling carbonated drinks (if needed) normally you apply extra CO2, the other major thing for attention is foaming ̶ Integrated CIP-technology (if needed) cleaning in place Food Packaging © 2024 – Peter Ragaert BOTTLE/CAN FILLING SYSTEMS Linear vs rotative systems ̶ Capacity (rotative: 30.000 – 100.000 bottles per hour) ̶ Flexibility (linear: more efficient when filling different types of bottles) ̶ Asepticity (linear: smaller equipment) Sealing: importance of good capping process! the pressure for capping is called torque Positioning of bottles: bottom vs neck Food Packaging © 2024 – Peter Ragaert BOTTLE FILLING SYSTEMS Food Packaging © 2024 – Peter Ragaert BOTTLE FILLING SYSTEMS Food Packaging © 2024 – Peter Ragaert BOTTLE FILLING SYSTEMS Food Packaging © 2024 – Peter Ragaert ASEPTIC PACKAGING Technique: 3 conditions: food product needs to be sterile, packaging should be sterile, the environment should be aseptic as well for that hepa filters are being used in the air ̶ Filling of sterile containers ̶ With a commercially sterile product ̶ Aseptic conditions ̶ Hermetically sealed packaging the cap is really important, leaking => contamination Aseptic vs absolute absence chemical process can still happen enzyme will normally be inactivated aseptic doesnt always mean that you dont have any MO, for example in fruit juice there are some spore forming MO that are still there because of low pH they cant make any problems Storage at room temperature most of the aseptic packaging products have one year of shelf life Food Packaging © 2024 – Peter Ragaert ASEPTIC PACKAGING Aseptic filling system ̶ Type of container – method of closure ̶ Sterile container ̶ Sterile filling (HEPA filters) ̶ Sterile closure ̶ Closing within a sterile zone ̶ Easy-to-clean system Shelf-life determined by gas and water barrier properties of the package Inhibition oxidation processes during long shelf-life: In case of plastics or cardboard: multilayer structure with aluminium or other gas barrier layer Glas or metal packaging Very good to excellent water barrier needed especially for drinks Food Packaging © 2024 – Peter Ragaert ASEPTIC PACKAGING Sterilization of packaging material ̶ Irradiation ‒ Gamma rays, pulsed light, UV-C radiation ̶ Heat treatment ‒ Steam vs dry heat ̶ Chemical treatment ‒ H2O2, peracetic acid Food Packaging © 2024 – Peter Ragaert ASEPTIC PACKAGING Five major categories ̶ Carton systems (e.g. UHT-milk in milk cartons) ̶ Can systems mitone gablesh ya badesh steril beshe ̶ Bottle systems (e.g. cold-filled fruit juices for storage at room temperature) before and after packaging: taste, nutrients, and heat resistance packaging is needed both process are happening in the company ̶ Sachet and pouch systems ̶ Cup systems (e.g. coffee cream) Food Packaging © 2024 – Peter Ragaert  ASEPTIC PACKAGING three types of same fruit juice 1. the freshly made juice is cooled down after pasteurization is being filled in the bottle sometimes the fruit juices that can be put in the temperature they put it in the frighe it is because of marketing that way people think it is fresh 2. hot fill only possible for more acid product, after pasteurizaation you keep the temperature and you fill it and you are also pasterizing the bottle like this as well but you need heat resistance material in fruit juice the aseptic and hot fill have the same shelf life Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY Microbiological stability Factors determining the Chemical stability shelf-life: O2, light, H2O,… Packaging machine Selection of an Hot-fill? Aseptic? optimal packaging MAP? Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … Food Packaging © 2024 – Peter Ragaert MODIFIED ATMOSPHERE PACKAGING (MAP) Enclosure of food in a package in which the atmosphere is modified replace the air with specific gas mixture, mostly combination of CO2 and N2, or just N2, and sometimes just O2 or altered Modification: ̶ Active: displacing the air with a controlled, desired mixture of gasses ̶ Passive: atmosphere is modified by the food itself (e.g. fresh fruits and emap, equilibrium modified packaging, it is passive packaging, you have a film and film allows oxugen that enter the package in the certain speed, inside the bag for example you have carrot which is consuming the oxygen you aim for the, vegetables) because of respiration just enaygh to keep the vegetable respire slowly, but the vegetable doesnt respire fast, at the same time CO2 should be dissapear from the package but some percent of it is alwways in the package, with laser pourforation you can aim for this Delay deterioration of foods CO2 antimicrobial ̶ Retarding / inhibiting microbiological / chemical degradation processes ̶ Maintenance of water content depending on the food product the gas mixture Food Packaging © 2024 – Peter Ragaert MAP: USED GASES CO2 in most cases it needs to dissolve in the product, the higher this the lower the temperature ̶ Bacteriostatic and fungistatic properties ‒ Gram-negative bacteria! ‒ Degree of inhibition increases with increasing concentration ̶ Effect of temperature! ̶ Risk of package collapse especially when you apply excessive CO2, , sometimes they pack with overpressure ̶ Risk of increased drip the pH will go down especially for mat and fish, if you cant avoid drip you need drip absorber Food Packaging © 2024 – Peter Ragaert MAP: USED GASES O2 ̶ Most MAP-applications: 1,2% absence 70,80% ̶ Exceptions: fruits and vegetables, red meat, (fish) sometimes tuna N2 ̶ Filler gas (inert) ‒ Counteract package collapse ‒ Replace O2 ̶ Does not prevent growth of anaerobic bacteria you cant avoid this by adding N2 Lot of research! Food Packaging © 2024 – Peter Ragaert MAP: APPLICATIONS Choice of gas mixture ̶ Inhibit microbial spoilage: CO2! 30 – 60% CO2 / 40 – 70% N2 ̶ Oxygen-sensitive products: N2! 100 % N2 (in microbial stable products) ̶ Respiring products: e.g. fresh cut vegetables ‒ Avoid too low O2 concentrations ‒ Avoid too high CO2 concentrations e.g. you get discoloration ̶ High Oxygen Atmosphere (HOA): ‒ red raw meat, lean raw fish, (fruits) Food Packaging © 2024 – Peter Ragaert MAP: APPLICATIONS: HOA moul 70% oxygen Food Packaging © 2024 – Peter Ragaert MAP: APPLICATIONS Choice of packaging material ̶ Barrier properties!!! ̶ Mechanical properties to make sure you dont have risk of leaks ̶ Heat sealability (often LDPE) ̶ Ratio headspace : food product ̶ Transparency Barrier materials: ̶ In films: EVOH, PA, Aluminium, metallized coatings, PVdC ̶ In trays/cups/bottles: ‒ Barrier properties due to thickness of monolayer material (PET, PP) ‒ Sometimes: barrier material incorporated e.g. EVOH (long shelf-life) Food Packaging © 2024 – Peter Ragaert TYPICAL PACKAGING MATERIALS FOR MAP Material Application PP Thermoformed base tray PET / PE Thermoformed base tray PP / EVOH / PP Thermoformed base tray PS / EVOH / PE Thermoformed base tray Example thickness: PA / PE it can take up moisture we must protect it from water Lidding film PA / PE / EVOH / PE / PP Lidding film PA / EVOH / PA / PE PET / PE / EVOH / PE Lidding film 15µm / 5µm / 9µm / 46µm PA/EVOH/PA/PE Pouch MPET/PE Pouch PET/Alu/PE Pouch plyamide giving strenght strength gas barrier sealing Food Packaging © 2024 – Peter Ragaert TYPICAL GAS MIXTURES FOR MAP Product O2 (%) CO2 (%) N2 (%) Fresh red meat 40 – 80 20 Balance Cured meat 0 30 70 Lean fish 30 40 30 Fatty fish 0 60 40 Lettuce 2–3 5–6 Balance Bread 0 60 40 Cakes 0 60 40 Lasagna 0 70 30 Potato chips 0 0 100 Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY Microbiological stability Factors determining the Chemical stability shelf-life: O2, light, H2O,… Packaging machine Selection of an Hot-fill? Aseptic? optimal packaging MAP? Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … Food Packaging © 2024 – Peter Ragaert FOOD PACKAGING AND SUSTAINABILITY Reusable? Edible? Renewable? Closed loop? Compostable? Sustainable? Recyclable? Reducable? Biobased? Food Packaging © 2024 – Peter Ragaert FOOD PACKAGING - SUSTAINABILITY life cycle analysis MOST SUSTAINABLE ? Verpakkingstechnologie --- Academiejaar 2024-2025 © 2024 – Peter 114 Ragaert CIRCULAR ECONOMY Improving the economics and quality of plastics recycling Curbing plastic waste and littering Driving innovation and investment towards circular solutions Source: World Economic Forum, Ellen MacArthur Foundation and McKinsey Harnessing global action & Company, The New Plastics Economy — Rethinking the future of plastics http://ec.europa.eu/environment/waste/plastic_waste.htm (2016, http://www.ellenmacarthurfoundation.org/publications) Food Packaging © 2024 – Peter Ragaert SINGLE-USE PLASTICS ̶ New EU directive to reduce marine litter (EU 2019/904) ̶ Based on products, constituting 80-85% of all marine litter items ‒ Single-use plastics & fishing gear Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY All packaging 100% recyclable by Recyclable 2030 (cfr. PPWR) packaging and packaging waste regulation 55% recycling of plastic packaging waste by 2030 Recycling targets (in 2015: 40%) 30% recycled content in all plastic bottles by 2030 Recycled content (cfr. SUP legislation) Food Packaging © 2024 – Peter Ragaert TO HIGHER RECYCLING RATES? In Belgium introduced in period 2019- 2021: All plastic packaging in the PMD-bag including plastic jars, tubs, bags and foils Forecast: 64% of plastic packaging will be recycled Food Packaging © 2024 – Peter Ragaert TO HIGHER RECYCLING RATES More sorting? Data: Fost Plus Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY ̶ Key message 1: ̶ Always consider the packaged food product: FOOD + PACKAGE ̶ A sustainable packaging should still have the basic functions and should not lead to increased food waste Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY Verpakking Source: INCPEN, 2009 Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY ̶ Key message 1: ̶ Always consider the packaged food product: FOOD + PACKAGE ̶ Key message 2: importance of packaging optimization ̶ Responsability of all stakeholders in the packaging chain ‒ How much materials needed? ‒ Which type of materials needed? ‒ Multilayer vs mono-layer ‒ Alternatives for multilayers ‒ Replace layers (e.g. EVOH, PA) by coatings (e.g. AlOx, SiOx) ‒ Integrate different properties in one single layer ‒ Investigate new polymers: e.g. PEF (polyethylene furanoate) Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY ̶ Key message 1: ̶ Always consider the packaged food product: FOOD + PACKAGE ̶ Key message 2: importance of packaging optimization ̶ Responsability of all stakeholders in the packaging chain ‒ Focus on monomaterial solutions ‒ In case of plastics: focus on PE, PP and PET ‒ Either in single layer ‒ Or as coated material: e.g. PP/SiOx/PP ; PET/AlOx/PET ‒ Or with a maximum amount of barrier polymers: e.g. EVOH (5%?) Eco-design! Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY Remove ‘unnecesary’ packaging components Remove Ecodesign Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY Remove Source: PackWorld Source: Carlsberg Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY Remove ‘unnecesary’ packaging components Remove Ecodesign Reduce Reduce thickness Foamed materials Re-use of bags, bottles, trays,… Re-use Recycle Use recyclable materials Use recycled content Bioplastics Renewable Fibre-based (including cardboard, bagasse,…) Food Packaging © 2024 – Peter Ragaert PACKAGING – BIOPLASTICS Compy® breadbag Resources End-of-life (ACE Packaging) Biobased Compostable Bioplastic? Bastin-Pack E.G. PLA, STARCH, CELLOPHANE, PHB H2020-SFS-35-2017 http://glopack2020.eu/ Food Packaging © 2024 – Peter Ragaert PACKAGING – BIOPLASTICS Resources End-of-life Biobased Compostable Bioplastic? Coffee capsules from Ecovio® (PLA + PBAT) Source: https://products.basf.com/en/ecovio.html E.G. PBAT Food Packaging © 2024 – Peter Ragaert PACKAGING – BIOPLASTICS Resources End-of-life Source: Tetra Pak Source: Coca-cola Biobased Compostable Bioplastic? Source: Segers & Balcaen E.G. BIO-PE, BIO-PET, BIO-PP Food Packaging © 2024 – Peter Ragaert PACKAGING – BIOPLASTICS In 2023: Resources End-of-life 2,2 million tonnes bioplastics Biobased Compostable Bioplastic? vs 380 million tonnes fossil-based plastics E.G. PE, PP, PET, PA, EVOH,… Food Packaging © 2024 – Peter Ragaert PACKAGING – BIOPLASTICS ̶ Bioplastics is a too broad term. ̶ Preferable to use: ̶ Bio-based ̶ Biodegradable ̶ Compostable https://environment.ec.europa.eu/publications/communication-eu-policy-framework-biobased- biodegradable-and-compostable-plastics_en Food Packaging © 2024 – Peter Ragaert PACKAGING – BIOPLASTICS ̶ Biobased ̶ Generic claims on plastic products such as ‘bioplastics’ should not be made ̶ Clearly report the biobased content on the packaging ̶ Prioritise the use of organic waste and by-products as feedstock e.g. pla is made of nature work they are making out of corn for example ̶ Biodegradable ̶ Must be regarded as ‘system property’ taking into account as well specific environmental conditions ̶ Not to be considered as material to compensate for inappropriate waste management ̶ Good example of suitable application: mulch films ̶ Compostable ̶ Focus should be on industrial compostable materials (well controlled environment) ̶ Suitable applications: plastic bags for collection biowaste; coffee capsules; fruit stickers;… (cfr. PPWR – proposal Packaging and Packaging Waste Regulation) Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY ̶ Key message 1: ̶ Always consider the packaged food product: FOOD + PACKAGE ̶ Key message 2: importance of packaging optimization ̶ Responsability of all stakeholders in the packaging chain ̶ Key message 3: explore different collection, sorting and recycling strategies Food Packaging © 2024 – Peter Ragaert COLLECTION – SORTING - RECYCLING ̶ Efficient collection systems ̶ Worldwide approach needed: role of policy! ̶ Important role of consumers (e.g. responsibility towards waste in the environment) ̶ Efficient sorting equipment: currently research on implementation of ̶ Broader range of sorting techniques ̶ Integration of unique code in packaging materials ‒ Tracers in plastics materials (e.g. fluorescent pigments) ‒ Digital watermarks in the artwork on plastics ‒ Unique code engraved in plastics through moulds during processing CFR. HOLY GRAIL PROJECT WITH P&G, TOMRA, VERSTRAETE IML,… Food Packaging © 2024 – Peter Ragaert COLLECTION – SORTING - RECYCLING ̶ Example digital watermark Camera vision https://www.bbc.com/news/av/business-50335737/could- invisible-barcodes-revolutionise-recycling Source: “HOLYGRAIL 2.0” sorting more efficiently, recycling efficiently https://www.digitalwatermarks.eu/ Food Packaging © 2024 – Peter Ragaert COLLECTION – SORTING – RECYCLING ̶ Efficient collection systems ̶ Worldwide approach needed: role of policy! ̶ Important role of consumers (e.g. responsibility towards waste in the environment) ̶ Performance sorting equipment ̶ Quality recycling processes: ̶ Decontamination ̶ Mechanical vs chemical ̶ Closed loop vs open loop ̶ Avoid non-recyclable or difficult-to-recycle items ‒ Depends on type of material ‒ Depends on volume on the market Food Packaging © 2024 – Peter Ragaert PACKAGING - SUSTAINABILITY ̶ Key message 1: ̶ Always consider the packaged food product: FOOD + PACKAGE ̶ Key message 2: importance of packaging optimization ̶ Responsability of all stakeholders in the packaging chain ̶ Key message 3: explore different collection, sorting and recycling strategies ̶ Food quality ánd safety remain very important! Food Packaging © 2024 – Peter Ragaert  PACKAGING WITHIN THE FOOD INDUSTRY Microbiological stability Factors determining the Chemical stability shelf-life: O2, light, H2O,… Packaging machine Selection of an Hot-fill? Aseptic? optimal packaging MAP? Desired shelf-life Functional Barrier, seal, mechanical, thermal, Storage conditions migration, communication Secondary & tertiairy Primary packaging packaging Full concept: Convenience Sustainable reduce food losses Easy-opening, reclosable, Recyclable, recycled content, portioning, intelligent,… bioplastics, light-weight, monolayer, … Food Packaging © 2024 – Peter Ragaert Prof. dr. ir. Peter Ragaert Packaging Technology DEPARTMENT FOOD TECHNOLOGY, Ghent University SAFETY AND HEALTH @ugent Ghent University E [email protected] T +32 9 264 99 30 Office Block B – groundfloor – office 38 www.foodscience.ugent.be