CCM. Bonn, ACTIVE PACKAGING CONCEPTS ARE THEY ABLE TO REDUCE FOOD WASTE? Kajetan Müller. Fraunhofer IVV

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1 CCM Bonn, ACTIVE PACKAGING CONCEPTS ARE THEY ABLE TO REDUCE FOOD WASTE? Kajetan Müller

2 Business Units IVV

3 Trends in food packaging Sustainability in food packaging Different approaches: 1. Less material 2. Bio polymers 3. Active packaging 4. Micro perforation 5. Better protection against deterioration Active packaging Bio-materials Intelligent systems Task of the packaging: Safety Shelf life communication

4 Why do we pack food? Recent discussion about prevention of Food Waste Save Food initiative (FAO & Fair Düsseldorf) Interpack 2011 Joint declaration against food waste, European parlament in Brüssel, 28. Oktober 2010 Survey about world wide waste along the food chain Save Food World wide: about 1/3 of all produced food Industrialized countries: Waste is concentrated on the retail market and the consumer Solution: packaging design with defined properties

5 Main Task: Avoid Deterioration Processes of Deterioration Microbial activity Aerobic: oxygen Anaerobic: no oxygen Chemical / biochemical activity Physical processes Lipid oxydation: light and oxygen Enzymatic browning: oxygen water: loss or uptake Off-flavor Loss of aroma

6 Solution for longer Shelf Life hurdle concept Conservation by chilling Freezing Drying Acidification preserving agents heating/ high pressure Source: Krämer, J. (2007) Lebenmittel-Mikrobiologie Elimination of oxygen or defined content of oxygen and other gases Packaging technology is part of the hurdle concept

7 Requirements of fresh products Oxygen Transmission rate / cm³(stp) m -2 d -1 bar Milk, div. Milk products Fresh meat, b Bakery,ready for baking Fresh meat, c Fresh meat, a fruit, vegetables, salads Bakery spec. cheese 1 0, Water vapour transmission rate / g m -2 d -1 (23 C, 85% RH)

8 Permeability of polymers (100µm) PE-LD PE-HD PS PC PP BOPP COC PLA PVC PET Polyethylene low density Polyethylene high density Polystyrene Polycarbonate Polypropylene biaxial oriented Polypropylene Cycloolefine-Copolymer Poly Lactic Acid Polyvinylchloride Polyethylene terephthalate PA 6 Polyamide 6 PAN Polyacrylnitril PEN Polyethylene naphthalate PVDC Poly vinylidenchlorid EVOH Ethylenvinyl alcohol- Copolymer Cellulose regenerated Cellulose (cellophane) Oxygen Transmission rate / cm³(stp) m -2 d -1 bar ,1 0,01 PE-HD BOPP PVDC PEN PP COC EVOH, 38% PE-LD PVC-P PVC-U PET PAN EVOH, 44% PS PC PLA PA 6 EVOH, 32% EVOH, 27% Cellulose 0,01 0, Water vapour transmission rate / g m -2 d -1 (23 C, 85% RH)

9 Functional Materials Active Packaging Benefits: Improved protection for the contents Transparency for consumers More intense competitiveness of food and packaging manufacturers Other scavenging functions, e.g. ethylene Active scavenging of oxygen Indicators for displaying the state of the packaging and/or product Antimicrobial surfaces Self-acting moisture regulation

10 Functional Materials Types of Application for Oxygen Scavengers

11 Functional Materials Packaging Containing Oxygen Scavengers O 2 outside the packaging O 2 outside the packaging Passive barrier layer (EVOH or AlO x, SiO x ) Adhesive Active barrier layer (O 2 scavenger) O 2 inside the packaging O 2 inside the packaging

12 oxygen uptake in a 0,5 l bottle in mg/l Functional Materials Oxygen Permeation: PET-Bottle for Beer 2 1,5 1 not coated internal coated external coated scavenger PEN 0, time in days Scavenger wasted PET-bottles for beer: oxygen absorbers compete with barrier coatings

13 Functional Materials Packaging Containing Moisture Absorber Absorbent pad Super Absorbent (SAP) Quelle: Prof. R. Blume, Universität Bielefeld Structure of SAP Devided meat tray Perforation Absorber pads, devided trays and SAP bond liquid water, 100% rel. H. MAP not possible with perforation No system available to regulate relative humidity

14 Humidity regulating film External barrier layer Humidity regulating layer Internal Sealing layer Active layer with cavities for salt particles and water

15 Humidity Regulation goal: reduction of condensation Standard tray 5 cm Humidity regulating tray 5 cm Humidity regulating tray 9 cm

16 Functional Materials Antimicrobial Packaging and Surfaces Microorganisms Antimicrobial agent Substrate film Release-Mechanism Objectives: Laquer with preserving agents as active ingredients, e.g. benzoic or sorbic acid Reduction of preserving content in the food Preventing the growth of microorganisms on the surface Application for solid and pasty products Source: Sandmeier, D. ; Kensbock, E. Antmicrobial Films for Food Packaging, Fraunhofer IVV Freising Germany

17 Food Quality and Sensory Acceptance Functional Plant Extracts Antimicrobial Hop Extracts Objectives Determination of the antimicrobial efficiency of various hop extracts Investigation of influence parameters (ph-value, synergism effects) Evaluation of sensory properties Development of application methods for fresh products and covenience food (e.g. fresh produce, meat, pizza) KbE/ml 1e+8 1e+7 1e+6 1e+5 1e+4 1e+3 1e+2 Referenz 1000ppm Betasäuren 1000ppm Xanthohumol 1000ppm Betasäuren+ 1000ppm Xanthohumol Tag

18 Time temperature indicators (TTI) There are already working TTI s. But needing Homogeneous initial quality Sensor near the product Adaption to food product Education of staff concerns Moor food waste? Abuse by the consumer? Digital data available? Education of the consumer? What about inhomogeneous initial quality?

19 Intelligent packaging freshness indicators Freshness indicators Volatile nitrogen or sulfuric compounds Biogenic Amines acids, ethanol, CO 2. functionality ph indicator (eg. Flavonoids) Specific systems Silver Printed polymers antibody reaction conclusions Specific indication would be desirable But: Specific indicators react only with specific metabolites ( Wrong- Negative-Result?) Further research required Food conformity? Reliability?

20 Conclusion Sustainable packaging has to avoid food waste Oxygen Scavenger Oxygen sensitive beverages and Ready-To-Eat Meals Antimicrobial and humidity regulating functionalities Advanced stage of development Time temperature indicators Systems are available Freshness indicators Further research required

21 Thank You! Prof. Dr.-Ing. Kajetan Müller Contact Fraunhofer IVV: Giggenhauser Straße 35, D Freising Tel.: / University for Applied Science Kempten Bahnhofstraße 61, D Kempten Tel.: / kajetan.mueller@ifh-kempten.de