What’s New in Food Technology & Manufacturing Mar/Apr 2023

Page 27

Nerida Kelton MAIP, Executive Director, AIP and Vice President – Sustainability & Save Food, WPO iStock.com/Flashvector

Incorporating renewable materials is just one of the 10 principles within the Sustainable Packaging Design Guidelines that help companies and packaging technologists to design sustainable packaging that will meet the 2025 National Packaging Targets. So what are renewable materials? Well, they are materials made of natural resources, composed of a biomass from a living source that can be sustainably grown and replenished continuously. There are a number of renewable materials available for packaging including sugar cane, bagasse, corn starch, wood fibres, bamboo, cotton, straw or biopolymers from a sustainable source. Renewable materials, if sustainably grown and certified in the country in which the packaging is sold, can potentially offer lower environmental impacts than non-renewable alternatives. Undertaking a lifecycle assessment before you shift your packaging to renewable materials is paramount to ensure that the choice of material is an appropriate alternative. Another important factor in selecting renewable materials is the end of use (EoU) of the packaging; ie, will the packaging be able to be reused, recycled or composted? Current renewable and recyclable fibres (cellulose, straw, grass) should be recyclable through existing paper kerbside recycling programs, although it would be important to have this verified. Renewable and recyclable plastic are currently derived by converting sugar cane to ethanol to produce bio-polyethylene (Bio-PE), bio-polypropylene (Bio-PP) and bio-poly(ethylene terephthalate) (Bio-PET). These plastics being identical to fossil fuel plastics can be recycled through existing plastic kerbside recycling programs. Renewable sourced bioplastics that are biodegradable come from sources like starch, cellulose, proteins, lignin and chitosan.

Examples of these bioplastics are polylactic acid (PLA), polyhydroxyalkanoates (PHAs) and also polyhydroxybutyrates (PHBs) and polyhydroxyvalerate (PHV). These bioplastics are currently not recyclable in kerbside collections and need to be certified for commercial composting (AS4736) to be accepted in some of the kerbside food organic collection programs. In addition, it is recommended that all renewable material packaging is verified to local and international certifications such as Forest Stewardship Council (FSC); the Program for the Endorsement of Forest Certification (PEFC) for timber/ cellulose-based materials. Other renewable fibre and bio-based materials will need to be certified either home compostable AS5810-2010 or commercially compostable AS4736-2006. It is also important that renewable fibre-based packaging is certified to have ‘no added PFAS’, as this treatment is commonly used for water and grease proofing. Packaging that is certified to these standards will confirm to consumers that there are no forever chemicals or potential toxins in the material and that the pack can be reused, recycled and/or composted in the correct environmental conditions. Some of the recent winners of the Australasian Packaging Innovation & Design (PIDA) Awards are using renewable materials in the packaging including sustainable milk cartons (Brownes Dairy), FSC rectangle paper containers (BioPak) and SMARTIES Paperisation range (Nestlé Australia). Not only are we seeing an increase in entries in the PIDA awards that incorporate renewable materials in their packaging, but more companies are ensuring that the material is certificated to the appropriate standards and the Australasian Recycling Label (ARL) is included on-pack. All of these changes are positive steps to meet the 2025 National Packaging Targets and to design packaging that can assist the circular economy. >

www.foodprocessing.com.au

March/April 2023

27

PACKAGING & LABELLING

Incorporating renewable materials in packaging


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Articles inside

What’s new

1min
page 82

Nutritious salt alternative using Indigenous food

2min
pages 80-81

3D ink for cultured meat

3min
pages 78-79

CASE STUDY An inside look into London’s second-largest brewery

3min
pages 76-77

High-protein pasta for the gluten intolerant

2min
pages 74-75

ENGINEERING PROJECTS FOOD

0
page 73

Does packaging influence the flavour of milk?

1min
page 73

CASE STUDY

1min
page 72

CASE STUDY

1min
page 71

Extracting antioxidants from corn waste

3min
pages 69-70

Fairy br ead's key ingredient goes global

8min
pages 64-68

CASE STUDY

1min
page 63

Identifies codes like no other, meet the new SICK Lector85x

4min
pages 60-62

Award winning source of ingredients

1min
pages 58-59

Improving health credentials using cellular flour ingredient

1min
page 57

Filtering rice paste for baby cereal

2min
pages 55-56

Would you like a 3D-printed low-fat chocolate?

1min
page 54

CASE STUDY Arnott’s factory to transition to 100% renewable

3min
pages 52-53

Bacteria-based whipped cream:

6min
pages 49-51

CASE STUDY Smallgoods manufacturer improves return on solar

2min
pages 46-48

Digital winery for Treasury Wine Estates

3min
pages 44-45

Using lubrication science to design low-fat chocolate

5min
pages 40, 42-43

Five automation predictions for 2023

4min
pages 38-39

Robots employed to improve bottling operations

1min
page 36

Supply Chain of the Future

0
page 35

Optimising food manufacturing through artificial intelligence

7min
pages 32-35

Static vs rotating tank cleaning nozzles

2min
page 31

CASE STUDY Making packaging from vegetable waste

2min
page 30

Incorporating renewable materials in packaging

4min
pages 27-29

CASE STUDY

2min
page 24

Global packaging trends for 2023

5min
pages 20-23

Sugar tax: the non-alcoholic beverage industry responds

2min
page 18

Foam physics: calculating the perfect pour for beer

2min
page 17

How to stop milk going down the drain

3min
pages 14, 16

Analysis of the NoLo market

3min
pages 12-13

Fo d FOR thought

4min
pages 8, 10-11

Fo d FOR thought

3min
pages 6-7

2023 food trends: flavours that tell a story

2min
pages 4-5

What’s new

1min
page 82

Nutritious salt alternative using Indigenous food

2min
pages 80-81

3D ink for cultured meat

3min
pages 78-79

CASE STUDY An inside look into London’s second-largest brewery

3min
pages 76-77

High-protein pasta for the gluten intolerant

2min
pages 74-75

ENGINEERING PROJECTS FOOD

0
page 73

Does packaging influence the flavour of milk?

1min
page 73

CASE STUDY

1min
page 72

CASE STUDY

1min
page 71

Extracting antioxidants from corn waste

3min
pages 69-70

Fairy br ead's key ingredient goes global

8min
pages 64-68

CASE STUDY

1min
page 63

Identifies codes like no other, meet the new SICK Lector85x

4min
pages 60-62

Award winning source of ingredients

1min
pages 58-59

Improving health credentials using cellular flour ingredient

1min
page 57

Filtering rice paste for baby cereal

2min
pages 55-56

Would you like a 3D-printed low-fat chocolate?

1min
page 54

CASE STUDY Arnott’s factory to transition to 100% renewable

3min
pages 52-53

Bacteria-based whipped cream:

6min
pages 49-51

CASE STUDY Smallgoods manufacturer improves return on solar

2min
pages 46-48

Digital winery for Treasury Wine Estates

3min
pages 44-45

Using lubrication science to design low-fat chocolate

5min
pages 40, 42-43

Five automation predictions for 2023

4min
pages 38-39

Robots employed to improve bottling operations

1min
page 36

Supply Chain of the Future

0
page 35

Optimising food manufacturing through artificial intelligence

7min
pages 32-35

Static vs rotating tank cleaning nozzles

2min
page 31

CASE STUDY Making packaging from vegetable waste

2min
page 30

Incorporating renewable materials in packaging

4min
pages 27-29

CASE STUDY

2min
page 24

Global packaging trends for 2023

5min
pages 20-23

Sugar tax: the non-alcoholic beverage industry responds

2min
page 18

Foam physics: calculating the perfect pour for beer

2min
page 17

How to stop milk going down the drain

3min
pages 14, 16

Analysis of the NoLo market

3min
pages 12-13

Fo d FOR thought

4min
pages 8, 10-11

Fo d FOR thought

3min
pages 6-7

2023 food trends: flavours that tell a story

2min
pages 4-5
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