FOOD FOR THOUGHT 43
Rethinking food packaging Stephanie Poole, business development and retail manager, north west food packaging, Sealed Air
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ustainability continues to be a priority for shoppers. A July 2020 report by PwC shows 43% of consumers internationally expect businesses to be accountable for their environmental impact. Businesses are subsequently eager to switch from plastic packaging to alternatives they believe are ‘greener’. However, without the proper consideration, this can actually lead to companies swapping to packaging which is less sustainable due to lower levels of protection and compromised food security. This is especially true when packaging fresh, short shelf-life foods such as meat and fish. Similarly, not properly thinking about all of the different performance characteristics and wider benefits of plastic packaging can see companies make the wrong choices when swapping. They can actually end up switching to materials and systems that have higher carbon footprints.
Taking a proper look at plastic It is, undoubtedly, important to address plastic waste. At the same time, it’s just as important to separate issues of disposal, littering and waste during the consideration of a packaging material. This can help avoid misconceptions about material choice and also ensure the wider performance benefits of high performance plastic packaging are properly evaluated against alternative options. Such an approach can help food processors and retailers to realise that not all plastics are the same.
Importance of protective barrier Some companies may begin their journey to being more sustainable by opting to use less plastic in their food packaging. This can lead to a preference for single layer plastics such as Low Density Polyethylene (LDPE) and cellophane. On first inspection, this can seem like a logical step. There’s an assumption a single layer will use less volume of material than multi-layer plastic packaging and that it is more straightforward to recycle one type of plastic, rather than a composite of different resins. Consideration of the single layer must move beyond this initial view to determine the barrier performance of the packaging. LDPE can provide a good barrier that’s resistant to water but not so effective in keeping air out, which can result in oxidation. This can cause discolouration, browning of food and degradation of vitamins and nutritional values.
With food processors and retailers striving to enhance sustainability, Stephanie Poole of packaging expert Sealed Air urges the industry to place a focus on food security and shelf-life as an effective approach to reducing waste and improving resource usage The consequence of this could be higher volumes of food wastage, proving expensive for businesses and more detrimental to the environment. Cellophane works in almost the reverse to LDPE. It’s very good at preventing the movement of oxygen but ineffective at holding water. If a food processor or retailer is packaging fresh meat or fish, they may need to consider the risk of juices leaking. As well as spoiling food quality and presenting a threat to health, leaks can cause further wastage through cross-contamination of other products. A multi-layer plastic barrier can overcome the different challenges of a monoplastic layer by offering excellent resistance to oxygen and other potential contaminants such as moisture, humidity and aromas. In addition, the comprehensive multi-layer barrier can be highly resistant to punctures and tears. This combination of performance protects food security, extends shelf-life and minimises waste. The benefits of a multi-layer plastic barrier can all be realised alongside high levels of recyclability and lower levels of material usage. For example, Sealed Air’s Cryovac brand Darfresh rollstock packaging uses around 25% less plastic compared to market standard skin packages, is made using up to 30% of postconsumer recycled PET and is specifically designed for recycling.
Paper in perspective Another alternative to multi-layer barrier plastic packaging is paper and fibreboard. These options have become a popular choice for some food processors and retailers because the materials are commonly recycled, which increases their appeal amongst consumers. If companies are looking to make this switch, they should consider that these materials offer little or no gas and moisture barrier properties. This reduces their effectiveness in maintaining food quality and safety and reducing food waste. It’s also important for companies to think about the brand experience of these alternatives. The barrier of paper and fibreboard is less effective in preventing leaking juices, ripped packaging and the ability to contain strong aromas. All of these factors can be off-putting for consumers and negatively impact sales. As well as a drop in revenue, it can also quickly lead to higher levels of waste and mean paper and fibreboard
food packaging can have a much larger carbon footprint than first anticipated. High performance packaging needs to protect both food security and help to properly present the food being sold. Consumers want food that’s safe and looks appetising to eat. To achieve this, paper and board packaging will often be treated with some form of protective coating or lining, which can seem like the ideal solution. It appears to enable companies to satisfy demand for more recyclable materials, whilst addressing barrier challenges. If food processors and retailers go down this route, they must check what this means for recyclability. In many cases, the coating and lining will need to be separated from the paper or card for it to be recycled. This is not always possible or practical for consumers, risking disruption and waste caused by noncompatible materials accidentally entering the recycling stream. Furthermore, companies should also consider how treated paper and card are perceived by consumers. If people make food purchases believing the packaging to be recyclable, when in fact it is not, this can affect trust in a brand. Shoppers are understandably sceptical of being mis-sold to and will quickly alter their purchasing behaviour.
Taking a circular view Overall, a holistic view needs to be taken towards food packaging when considering alternatives and this should focus on performance that protects food security and extends shelf-life. This will genuinely help to enhance sustainability. For more information, visit https://sealedair. co.uk/en-gb/packaging-protects. n
Sealed Air’s Cryovac brand Darfresh rollstock packaging uses around 25% less plastic compared to the market standard
www.shelflife.ie | ShelfLife September 2020
