optibarrier - empack mechelen 2019 · 1st october 2015 -30th september 2019. optibarrier project...

OPTIBARRIEROVERPACKAGING VS. UNDERPACKAGING

EMPACK MechelenOctober 23th 2019

PACK4FOODSTRUCTURE

©Pack4Food - 2019

INDUSTRY RESEARCH INSTITUTES

www.Pack4Food.be

PACK4FOODVISION Improved

packaging

Customizedpackaging

PACK4FOODINNOVATION THROUGH…

OPTIBARRIERQUESTIONS FROM THE INDUSTRY

Can the same she l f l i f e be

reached in a packag ing w i th l ess

ba r r i e r?

Which mate r ia l s a re

a func t i ona l bar r i e r

f o r m ig ra t i on?

Is a l i gh t ba r r i e r

necessary?Does a h igher

bar r i e r co r re la te

w i th a l onger she l f

l i f e?

What i s the

op t ima l ba r r i e r?

VIS-TRAJECT OPTIBARRIER

1ST OCTOBER 2015

-

30TH SEPTEMBER 2019

OPTIBARRIERPROJECT RESEARCH PARTNERS

©Pack4Food - 2019

OPTIBARRIERCOMPANY MEMBERS

©Pack4Food - 2019

OPTIBARRIEROPTIMAL BARRIER ON THREE FRONTS

Innovation in quality and safety of packaged food products

Effect of divers barrier materials on O2-ingress in the package –

Consequences towards quality ánd safetyfood products

WP 4: MigrationWP 3: Light

Effect wavelength(UV – visible light)

and light intensity on qualitypackaged food products

Overpackaging vs. underpackaging

Effect functional barrier on specific

migration

WP 2: Gas

©Pack4Food - 2019

SHORT SHELF LIFE FOOD PRODUCTS

©Pack4Food - 2019

products reference alternative

ready-to-eat meals

Tray + foilPP tray + OPA/EVOH/OPA/PP foil

PP tray + OPA/PP foilPET tray + PET foil

PP/EVOH/PP tray + OPA/EVOH/OPA/PP foil

fresh potato slices

FlowpackOPA/EVOH/OPA/PE OPA/PP


Top foil OPA/PE/EVOH/PE/PP PET OPA/PE/EVOH/PE/PP

Tray PP PET PP/EVOH/PP

O2 Barrier LOW MEDIUM HIGH

L A C T I C A C I D B A C T E R I A

S T O R A G E I N D A R K

C O N D I T I O N S

O X Y G E N


►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

©Pack4Food - 2019

High barrier materials do not seem necessary!

Mono-layer solutions which are better recyclable

MEDIUM SHELF LIFE FOOD PRODUCTS

©Pack4Food - 2019

products reference Alternative

CheeseTray + foil

PP/EVOH/PP tray + OPA/EVOH/OPA/PP foil

PET tray + PET foil PET tray + PET-SiOx foil

PâtéTray + foil

PP tray + OPA/EVOH/OPA/PP foil

PP tray + OPA/PP foilPP/EVOH/PP tray + OPA/EVOH/OPA/PP foil

ham sausageTray + foil

PP tray + OPA/EVOH/OPA/PP foil

PP tray + OPA/PP foilPP/EVOH/PP tray + OPA/EVOH/OPA/PP foil


►Discolouration induced by…

►Light and oxygen

MEAT PRODUCTS

©Pack4Food - 2019

6

7

8

9

10

11

12

13

14

15

16

0 10 20 30

Pro

du

ct r

edn

ess

(a*)

Storage time at 7°C (days)

6

8

10

12

14

16

0 10 20 30

Storage time at 7°C (days), including 48h illumination

High O2 barrier

Low O2 barrier

High O2 barrier +

O2 scavenger

Not illuminated Illuminated


►Discolouration induced by…

►Oxygen

MEAT PRODUCTS

©Pack4Food - 2019

6

7

8

9

10

11

12

13

14

0 10 20 30

Pro

du

ct r

edn

ess

(a*)

Storage time at 7°C (days)

6

7

8

9

10

11

12

13

14

0 20 40 60

Storage time at 7°C (days)including 48h illumination

Not illuminated Illuminated


► Increased colour and odour stability in high barrier packages

►No significant effect of tested materials on microbial spoilage(lactic acid bacteria)

►Microbial safety (Listeria monocytogenes): higher O2 barrier caninhibit/slow down growth of pathogens!

MEAT PRODUCTS

©Pack4Food - 2019

• High barrier materials seem necessary!

• Optimizing material composition to aim

for recyclability

LONG SHELF LIFE FOOD PRODUCTS

©Pack4Food - 2019

products reference alternative

Dry biscuitsflowpack

PVdC/OPP(Depends on bundle foil or not!)

OPP

MOPP

Powdersflowpack

Unsealed PE

PE

PA/EVOH/PA/PEPE/PA/EVOH/PA/PE

PP/aluminum/PE

Sauces/Soups

PET/PA/PE pouch PET-SiOx pouchIML-label PP cup

CPET cup

LONG SHELF LIFE FOOD PRODUCTS

► Sealed plastic bags are required for long-term, high-moisture (70-90%RH) storage of milk powder

► 80µ PE/PA/EVOH/PA/PE and 136µ PP/Aluminum/PE laminate performsimilarly on all evaluated parameters

► 80µ PE provides sufficient moisture barrier, but not sufficient O2 barrier

MILK POWDER

©Pack4Food - 2019

OTR (cc/m²/d)* WVTR (g/m²/d)**

PE/PA/EVOH/PA/PE 0.25 0.95

PP/Al/PE 0.1 0.1

OTR (cc/m²/d)* WVTR (g/m²/d)**

PE 1464 3

* 23°C, 0%RH IN, 50%RH OUT, 100%O2** 38°C, 0%RH IN, 90%RH OUT

LONG SHELF LIFE FOOD PRODUCTSKNOW YOUR LAYERS!

©Pack4Food - 2019

PE/PA/EVOH/PA/MPE

Structure PE Tie PA EVOH PA Tie PE

Thickness (µm) 37 4 5 9 4 4 18

PA/EVOH/PA/PE

Structure PA EVOH PA Tie PE

Thickness (µm) 15 5 5 9 46

OTR: 0.16 cc/m²/d – 50%RH – 23°C

OTR: 1.25 cc/m²/d – 50%RH – 23°C

Images and thickness

measurements by

Kuraray-EVAL

OPTIBARRIEROPTIMAL BARRIER ON THREE FRONTS

Innovation in quality and safety of packaged food products

Effect of divers barrier materials on O2-ingress in the package –

Consequences towards quality ánd safetyfood products

WP 4: MigrationWP 3: Light

Effect wavelength(UV – visible light)

and light intensity on qualitypackaged food products

Overpackaging vs. underpackaging

Effect functional barrier on specific

migration

WP 2: Gas

©Pack4Food - 2019

FUNCTIONAL BARRIER

►Migration of components from packaging materials depends on:

►Type of migrant (e.g. molecular weight; apolar vs. polar component)

►Type of barrier material

►Type of food product (e.g. % fat content)

All three factors have been investigated in OPTIBARRIER

FUNCTIONAL BARRIER

► Mono-layer foils

► Multi-layer foils

TYPE OF BARRIER MATERIAL: IN-HOUSE PRODUCED FOILS

©Pack4Food - 2019

LDPE PP

30µ 30µ

LDPE PP

60µ 60µ

LDPE / LDPE-g / PA

LDPE-g / EVOH / LDPE-g 35µ 5µ 20µ

25µ 10µ 25µ LDPE / LDPE-g / PA

LDPE-g / EVOH / LDPE-g 25µ 5µ 30µ

27,5µ 5µ 27,5µ LDPE / LDPE-g / PA

15µ 5µ 40µ

Maximal migration after 1 week 40°C

≈ 1 month RT

Tight barriers for at least 24 months 40°C

≈2 years RT

FUNCTIONAL BARRIEROVERVIEW OF BARRIER MATERIALS

©Pack4Food - 2019

Based on OPTIBARRIER results

and the SVI guideline for internal bag barriers

OPTIBARRIERIMPLEMENTATION IN THE FOOD PACKAGING INDUSTRY

©Pack4Food - 2019

284 implemented advices

120 partnermatchings

Already 53 companies started an innovation traject

based on resultsOPTIBARRIER

CIRCOPACK

► Started the 1st of April 2019 for 3 years

► Five different food products packaged in a range of different materials

► Unpeeled potatoes

► Fresh-cut vegetables

► Sliced Cheese

► Soy dessert pudding

► Dry biscuits

► Different sorting and recycling strategies

► Including de-inking, mechanical recycling,

chemical recycling,…

CASE-BASED APPROACH

©Pack4Food - 2019

ENVIRONMENTAL

IMPACT

ASSESSMENT

THROUGHOUT

THE FOOD

PACKAGING

CHAIN

CIRCOPACKPARTICIPANTS: COMPANIES AND ORGANISATIONS

©Pack4Food - 2019

WANT TO JOIN THIS GROUP?

BOOTH EMPACK: PV02

[email protected]

AND THANK YOU FOR YOUR ATTENTION!

Pack4Food npoCoupure Links 653

9000 GhentBelgium

Tel: +32 (0)9 264 99 30 [email protected]

Booth EMPACK: PV02

More information on the results

of OPTIBARRIER?

optibarrier - empack mechelen 2019 · 1st october 2015 -30th september 2019. optibarrier project...

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