1- The packaging

Thursday, November 8, 2012, by AMROUCHE

We propose to draw a portrait of packaging, their roles, their impacts on

the environment and their technological evolution, as well as current and future challenges
to which they must face.

Feel free to contribute if you wish.

Summary

Packaging in all its (...)

II-The packagingterminology
III- Food packaging and
IV-The packaging and the developer
V-Packaging and technology
VI- Emerging packaging
VII- Trends and Challenges

Lpackaging in all its forms

Are we aware of the importance of packaging in our daily lives?

Are we aware of the factors determining the choice of packaging?
What is the impact of the latter on our corporate decisions?
Of the regulatory framework, global trends, and local challenges of this industry?

Packaging is evolving at all levels: design, functions,

manufacturing methods, selection process, materials, technology and impact
environmental.

The evolution of packaging

Packaging has existed for hundreds of years, its main role being then
to contain and transport products without risk.

The evolution of the packaging industry has been strongly influenced by the revolution.
industrial revolution of the mid-19th
e century, accompanied by a rural exodus that will mark

the increase in demand in the villages, once self-sufficient.

This industrial revolution therefore contributed to the growth of sales outlets.
food and consumer goods for the new working class in full emergence.
The evolution of the industrial era led to the creation of department stores, which created the
need to inform the consumer about the product and, later, to differentiate the product for
better sell it.

Nowadays, the globalization of trade has pushed packaging to respond to other

longer-term preservation needs. For example, the transport of frozen products or
Long-distance transport has been made possible through the development of new packaging.
who technically meet these needs.
Moreover, the awareness of the populations regarding the dangers of poisoning
food-related, accompanied by a certain desire to have quality fresh products
superior, has allowed us to witness the birth of so-called active and intelligent packaging
which directly communicates to the consumer the information about the characteristics of the
product.

Since the emergence of sustainable development policies, we are witnessing the rise
packaging referred to as "sustainable," "eco-friendly," or "green."

This reality is particularly important in the European market. Moreover, the

Legislators from the member countries of the European Union have legislated accordingly.
All these requests and pressures lead us to wonder if our systems
Packaging currently used in the agri-food industry is up to date.

The time when packaging simply played the role of transporting and preserving the product
is over.
We are faced with a science of packaging, more complex and more creative.

IIPackaging: terminology, functions, and regulatory framework

Packaging is often made up of multiple components with different shapes, functions, and
different materials in order to meet complementary needs for a product
determined. More specifically, food packaging (sensitive and perishable products)
must not pose a risk to human health and must be compatible with the nature of
product, its physical form, its protection, and its degradation caused by different causes
biological or chemical.

2.1-Packaging: terminology

In order to establish a quality technical lexical base, it is essential to revisit a

classification of key terms in the food packaging industry.

The primary packaging:

In direct contact with the product, it aims to contain and preserve it. This
Packaging must be compatible with the product and protect it from any contaminants.
external factors that could cause unwanted degradation.

The secondary packaging:

It is often used for the protection of the unit or to facilitate the use of the
product. Several primary packages can be contained in one package
secondary that corresponds to the unit of sale. It also serves to
communicate to the consumer information about the product and, consequently,
sell the product. It is also called a unit of sale.

The shipping packaging:

It groups several secondary packages for handling and protection of
containers during transport.
 The shipping packaging:
It is often made from reusable wooden or plastic pallets that allow
the transport, storage, and handling of certain quantities of shipping units.

For a concrete illustration (figure above):

The plastic cereal bag is a primary packaging. The carton containing
the plastic bag of cereals constitutes a secondary packaging. The cardboard box
The wavy cereal boxes create a shipping package. The pallet constitutes
the transport packaging.
It is clear that the development of packaging must also meet expectations.
functionality, brand image, target consumer profile, and potential
the use of existing or easily developed automated machines, etc.

However, in this article, we will only address the technical role of packaging,
The role of product promotion (marketing aspect) will only be briefly addressed.

2.2-The roles of food packaging

a) Technical role of packaging

The packaging serves to contain the product, to protect it from any contamination,
allow its transport, distribution, storage, display, use and finally its
final disposition. The following table summarizes the different roles and participants in packaging
food.

However, it is rare to find a single packaging that fulfills all these roles, hence the
necessity of a set of materials that form a perfectly integrated packaging system
adapted to the product.

The packaging is therefore a system of interdependent forms that requires an approach

global in order to compose an efficient system.

The systems approach integrates several factors for packaging design: the design of the
product, its manufacturing, its storage, its distribution, retail and consumption
taking into account the brand image and the legislative environment.

The most commonly used packaging materials in the food industry are:
plastics (flexible or rigid), papers, cartons, glass and metals.

End users are institutions, wholesalers, retailers, and consumers.

b) Marketing role of packaging

In an increasingly competitive market where new products are multiplying at a
accelerated pace, packaging has become the most strategic communication tool for
all everyday consumer products.

The first contact with the consumer, often the only one, packaging design goes beyond
the aesthetic exercise: it is a real challenge of communication.

Surveys are revealing: 70% of purchasing decisions are still made

in-store, spontaneously in front of the shelves.

Even the best product with the best packaging can be ignored if:

1) It does not attract attention;

He doesn't communicate the right message.

A poor packaging design is indeed one of the main sources of failure of

new products launched by SMEs, this ultimate stage of realization (and first stage of
Commercialization) often thought of, created, and executed too quickly (or poorly).
In packaging, everything has meaning. Let's take colors, for example. Their meaning can vary from one
category of products to another: a too bright green will evoke artificial flavors, whereas a
lightly sweet will rather suggest a natural product.
Also, the angle and positioning of the different communication elements can
to transmit a multitude of messages that can be positive... or contrary to the image
wished.

The specifications for packaging: Before starting any design work, it is

It is important to draft a packaging specifications document. This specifications document represents a
condensed elements of information necessary for the development of packaging - and a
effective message.
Below you will find the elements to include in a packaging specifications document.

Among the packaging evaluation criteria, we mention:

Visibility: Does the product catch the eye?

Attraction: Does the product generate interest? Is it desirable?
Readability: Is the reading easy, are communications perceived in the right way?
order?
Personality: Does the packaging provide a fair and complete idea of the product?
Differentiation: Does the product allow for distinction from competing products?
2.3-Legal Framework

Packaging laws are quite specific to each country, but the globalization of
Commerce pushes for the harmonization of local laws with general directives (example
of the European Union: the packaging directive defines the general framework for all countries

Since 1994, the member states of the European Union have been able to develop their policy in
matter of prevention and management of packaging and packaging waste (94/62/EC).

Other requirements (2004/12/EC) were added later, and we mention:

The reusable nature of the packaging;

The manufacturing and composition of packaging;
The valorizable nature of packaging (recycling, energy value, composting,
etc.).

IIIFood packaging and health

Nowadays, the consumer is concerned about the hygiene and health aspects of the products they ...
consomme. To meet these new requirements, processors must enrich
their recipes for vitamins, antioxidants, as well as other nutrients often very
sensitive and volatile.

The industrial process also plays an important role in preserving the organoleptic properties.
and nutritional information of foods. The packaging must contribute to the health protection of
food, and this, for the longest possible duration.

The choice of packaging also depends on the process and the product, each material
Packaging brings a set of relevant advantages and disadvantages.

We will address these issues by discussing food preservation, and then standards.
of food packaging before making a presentation of the different families of packaging.

31) Food preservation

Food is perishable products, under the influence of time and the environment.
The mechanism of food deterioration results from a biological action and/or
physicochemical.

Conservation usually involves preventing the growth of bacteria,

mushrooms and other microorganisms, delaying the oxidation of fats that
provokes rancidity and autolysis by the food cells' own enzymes.

Controlling these levels of degradation allows for a relatively longer lifespan.

long. Traditional food preservation methods include drying or
drying
and the addition of preservatives. Other methods help to maintain the food and it
add flavor, such as curing and smoking, for example.
Once the preservation process is complete, the packaging will serve the purpose of protection and
of food preservation without risk to consumers within a timeframe
acceptable.

For food preservation, we use the concept of packaging barrier.

Barrier packaging prevents or slows down the permeability of a volatile or gaseous component.
(example: barrier to oxygen, humidity, aromas, etc.). Among the multitude
Among the existing packaging on the market, only metal and glass offer an absolute barrier.

Examples: The bread packaging must keep the product's moisture at

the interior; that of the chips must exclude moisture, oxygen, and light. The packaging
for the coffee must keep the essential oils inside, oxygen and humidity out
the outside.

Packaging plays a particularly important role in two preservation processes:

thermal processing and modified atmosphere packaging of food.

Product and packaging with thermal treatment

The thermal process, commonly used, considerably reduces the
micro-organisms to extend the product's shelf life. The packaging
will be exposed to the temperature of the hot product or to the product/packaging combination
heated by different processes to make the product pasteurized or sterile.
Examples: baby food, canned soup, etc.

Modified Atmosphere Packaging (MAP) or protective packaging

Modified atmosphere packaging or vacuum packaging (MAP) allows for the removal of air from
the packaging to promote food preservation. However, the meat has
tendency to gray in the absence of oxygen. To address this problem, we
inject a mixture in different proportions of inert gases based on the food
to be preserved. The gases used are nitrogen, carbon dioxide, and oxygen. Each
of these gases plays a particular role in making the packaging more efficient.
The benefits of modified atmosphere packaging (MAP):
Reduce the breathing rate of foods;
Reduce sensitivity to ethylene;
 Extend the product life in the warehouse.
This type of packaging is gaining popularity and now concerns sandwiches.
like prepared meals or dried fruits.

Moreover, hygiene is also a key element for the food that is

packaged at the time of purchase, for example at the butcher or the baker. Packaging
clean and practical provide in this case the best guarantee against any form of
contamination. At home, packaging plays a key role in the hygiene of products
food-related. It is noticeable that many packages are easily resealable after
opening, for example. The product can then easily be stored in a cupboard, this
which avoids any potential risk of contamination.

32- Packaging and food

a) Packaging in glass and metal

Glass and metal packaging previously ranked among those that were the most
used in the food industry, but they are expensive and heavier to transport.

Paper, cardboard, and plastic have taken up a lot of space in our packaging because they are
more flexible and lighter.

From their design, glass packaging is intended to resist vertical crushing.

to shocks on the packaging lines (physical or thermal), to transport, as well as to
the internal pressure inside the container. Furthermore, these packaging materials are recyclable.
the infinite.

Glass and metal packaging are often used for beverages. One can find
generally the glass for alcoholic drinks, like wine for example.

b) Aluminum packaging

Aluminum is extremely functional as a food packaging material, because it

tolerates extreme temperatures. Therefore, it is well-suited for foods that require
to be frozen, grilled, cooked, or simply kept fresh.
Some containers are sturdy enough to hold large quantities.
of foods, while maintaining the lightness that characterizes aluminum.

The most significant drawback of metal and aluminum food packaging is their
incompatibility with microwave heating.

Just like steel and glass, aluminum has an indefinite character

entirely recyclable, without alteration of its intrinsic properties. Its valorization allows
to limit energy consumption.

Aluminum is mainly used as packaging for sweetened drinks such as

sodas, energy drinks or syrups.

c) Paper/cardboard packaging

This packaging is a derivative of the wood industry. Cellulose fibers are recyclable.
up to seven times, which makes this product interesting from an environmental standpoint but
also in terms of costs.

In the food industry, we usually use bleached sulfate pulp.

highly bonded (commonly known as SBS or the food board).

Generally, a material measuring less than 300 micrometers in thickness is called paper,
a material that measures more than 300 micrometers is called cardboard. The unit of measurement
is the mass per unit area.

Cardboard is sensitive to moisture and changes its physical properties according to

the external environment. It should be noted that cardboard packaging intended for refrigeration
are often waxed, which makes them non-recyclable.
Our industry primarily uses cardboard for folding boxes (tubes, trays,
baskets, etc. in the biscuit sector), liquid containers (Tetra Brik, Gable Top, etc. in
dairy sector) or corrugated boxes for handling and transportation (all sectors).

Examples: One finds paper in packaging dedicated to cheeses, butters,

biscuits, cold cuts, etc. Corrugated cartons are more commonly used for fruits and
vegetables, while flat cartons will find their most frequent use in
the packaging of cereals, biscuits, frozen food, etc.

d) Plastic packaging

For plastics, these are polymers often derived from petroleum and their price varies.
a lot with this last one.

Most of the plastics used in packaging are commercial thermoplastics. Among

The materials used for food packaging include:

polyethylene,
polypropylene,
polystyrene,
 the polyamide polyvinyl chloride,
polyvinyl acetate and
polyethylene terephthalate.

Each plastic has its properties and characteristics of permeability to gases and moisture.

Each material has a symbol commonly used in the industry (PP, PETE, PVC,
CPET, etc.). The plastics industry has developed a recycling symbol with a number for
the six most commonly used plastics.

It is important to note, however, that categories 6 and 7 are not recyclable.

We are seeing more and more multilayer plastic packaging that provides more
barriers to food and sometimes allow for more functionality. These products are not
currently not recyclable in most cases, especially those that display
mixtures with materials such as paper or aluminum.

The table above provides a good summary of the different plastics and their uses.
more common in the food industry.
The following table provides an overview of the most important properties of the plastics used.
in the food industry.

Note: It is important to note that the thickness of the material influences its barrier function.

e) Composite and multi-layer packaging

These are packages that allow combining the

advantages of different materials. Due to the diversity
the advantages and disadvantages specific to each packaging,
we will seek to combine the complementary properties
of each material in order to design an effective packaging.

For example, by using cardboard, we are using a resource

renewable, but the lack of airtightness poses a problem.
We will therefore associate plastic with cardboard, which has
interesting sealing properties.
The developers of Tetra Pak were among the first to
create composite packaging by combining cardboard, the
plastic and other materials for their famous bricks
of drink.

f) Evolution of packaging materials

There is a clear increase in plastic packaging that seems to be emerging as

being a dominant trend and, simultaneously, there is a decrease in packaging
metallic or glass.

This progression is mainly explained by the quality of the properties.

barriers provided by plastics, but also for their economic character.
IVPackaging and sustainable development

41- New paradigm: sustainable development

The concept of sustainable development has taken off in

1987 thanks to the Brundtland Report Our Common Future,
the World Commission on the Environment and the
development.
The Brundtland report defines the
sustainable development as "development
which meets the needs of the present without compromising
the ability of future generations to respond to
theirs.

The global summit for sustainable development, held

by the UN in 2002, proposed the adoption of a 10-year work plan aimed at change
unsustainable consumption and production patterns. We are currently experiencing
a change of paradigm: we have moved from disposable consumption to a
sustainable consumption.

The packaging does not escape this logic.

Sustainable development is the result of a balance between economic needs,

societal and environmental, as shown in the figure below.

The concept of sustainable development is currently part of

integral to the business models of future companies and even more so for industrialists of
the packaging.

Precaution: Sustainable development has led to social awareness and

environmental. In the absence of clear regulations, some industrialists claim that
their products are durable then
that it is not necessarily the case.

Reference framework: ISO 26 000 aims to define and clarify the concept of
social responsibility and to make it applicable to all types of organizations (businesses,
local authorities, associations, etc.) regardless of their size or location.

42- Approach: eco-design

Eco-design is a direct and concrete consequence of the philosophy of development.

durable.
Eco-design is a preventive approach characterized by taking into account
the environment during the design or improvement phase of a product, good or
service.

The objective of the approach is to improve the ecological quality of the product.
that is to say to reduce its future negative impacts on the environment throughout its
life cycle, while maintaining its quality
in use.

The eco-design approach, which goes beyond the walls of the company, takes into account three
factors:

1. She examines all stages of the product life cycle, from extraction of the
raw material until its end of life: it is a multi-step approach.
2. She examines all the product's impacts on the environment (consumption, emissions
and impacts): it is a multicriteria approach.
3. She examines all the stakeholders involved with the product (industrials, consumers,
communities). One important point is to avoid that the efforts of some are
canceled by the behavior of others: it is a multi-stakeholder approach.

43- Life Cycle Analysis

To respond to the factors of eco-design, the 'life cycle analysis' thinking of

The product corresponds to the multi-step approach in a well-defined context. The Organization
The International Organization for Standardization (ISO) defines life cycle assessment (LCA), or environmental balance,
as follows:

Compilation and evaluation of inputs and outputs, as well as potential impacts.

environmental aspects of a product system throughout its life cycle" (ISO
14040:1997).

The models differ significantly from one continent to another, however the logic remains the same.
same.

The product life cycle includes:

The extraction and processing of raw materials;

The manufacturing;
Packaging and distribution;
The use;
The end of the product life
The transportation costs at each stage.

Despite the growth of its use over the past several years, life cycle analysis
(ACV) remains dependent on the methods for evaluating life cycle impacts (EICV). It
does not exist
No international consensus yet on the models to use for these categories.
(regional, local, and global).

44-Definition of sustainable packaging: Sustainable Packaging Coalition, GreenBlue

Packaging is part of most food products and often becomes waste.

after the consumption of these, which brings it to the forefront of concerns of the
sustainable development. The
Sustainable Packaging Coalition (SPC) is a coalition of North American experts who
give as a mission to recommend and to
communicate a positive and strong environmental vision of packaging. It supports
innovation, materials, and functional packaging systems that promote health
economic and
environmental.

The vision of the SPC translates into the shift from disposable consumption to a
sustainable consumption of packaging.

This vision fits perfectly within a logic of eco-design. In the United States, the SPC has
already defined the terminology of sustainable packaging, which seems quite close to the definitions
of the European Union and comes to reach consensus on our continent. According to the SPC, a
sustainable packaging (eco-friendly):

It is healthy, safe, and beneficial for the individual and the community throughout
its life cycle;
Meet the new market requirements in terms of costs and
performance
Created, manufactured, transported, and recycled from renewable energy;
Maximize the use of recyclable or renewable materials;
Is produced using clean technologies & BPM (best practices)
manufacturers) ;
made of safe materials for different end-of-life scenarios;
Is physically designed to optimize material and energy;
It is recoverable and used in a continuous cycle.

What allows us to transition to a 'cradle to cradle' life cycle comparatively

to a cycle of 'cradle to grave' as illustrated in the figure on the previous page.
45-Key Elements of More Sustainable Packaging Design

The factors to consider during your design are numerous and can be
complexes. To simplify your approach, you can opt for a preventive approach
who will help you improve your current packaging.

Improvement can be guided by the principles of the 4 Rs and the V, the analysis of materials.
first and the energy for production/valorization
packaging and good distribution logistics (transport).

a) The 4 Rs and the V

Eco-design takes into account the entire process of design, production and
disposition of the product/package duo. To reduce environmental impacts and costs
especially notable during the management of waste materials (packaging); the improvement of a
The packaging system must take into account the 4Rs and the V defined by the figure below.

The reduction of materials and the elimination of over-packaging are the foundations and the
the most important criteria to consider. This principle can be applied by
the elimination of certain unnecessary packaging, the avoidance of duplicates
packaging, the concentration of products to reduce the size of packaging,
the improvement of physical properties in order to reduce protective packaging,
the reduction of the weight of packaging materials or the design of the packaging in
function of its life cycle.

The reuse of packaging materials for the same or similar purpose

for which they were created. It is desired when possible (example: the
18-liter bottles of water, the beer bottle in glass.

Recycling materials gives them a new life and reduces the volume.
burial and the waste of natural resources (selective collection or
instructions). The instructions for cans and bottles of carbonated beverages is a
system that allows to
recover a good part of the packaging materials (aluminum, PET plastic)
for recycling or reuse.
The criteria for effective recycling are related to two factors: the cost of the resources used.
to recover the materials must be less than the value of the recovered materials;
Recovered materials are reusable and have a market.

Some packaging materials are more easily recyclable, such as wood fiber, the
glass and aluminum.

The recovery before burial is the search for the parts of a product that
can be recycled or reused.

Valuation aims to take advantage of materials before burying them. In Europe, some
countries (Switzerland, Sweden, Germany, and France) use incineration as a means of
clear away waste and recover energy.

The disposal or burial in the ground is a practice that should be avoided when it is
possible due to harmful ecological effects and the lack of available land.

Composting is also a viable option, but it requires specific conditions.

This approach clearly constitutes the basis of an environmental initiative.

b) Packaging and energy

The packaging industry mainly uses energy to transform packaging, but

also to recycle them.

Each material has its own energy needs and balances.

ecological.

As an example, we provide a small comparison for three

containers (cardboard, plastic, and glass). The German association IFEU has demonstrated that the
Greenhouse gas emissions are two to three times greater depending on the material used.

We cannot ban certain packaging due to their energy use, but it

must be taken into account in their entire life cycle (extraction, production, transport and
recycling, etc.

Energy consumption and energy efficiency can influence the choice of

packaging (different energy balances).

The recycling industry has significantly developed over the past 30 years.
in recent years. Today, it represents a global market valued
in billions of dollars and ensures social and environmental functions. This industry
has no equal when it comes to the
conservation of natural resources.

The creation of a second generation of raw materials, that is to say

Those resulting from recycling led to a reduction in energy expenses.
necessary for the production of these materials compared to raw materials
primary (non-recycled).
The following table presents the main recycled materials and the energy savings achieved in
the recycling process compared to the original production.

Moreover, producing paper through the recycling process helps reduce pollution.
water at 35% and that of air
74 %.

Meanwhile, metal production from scrap metal helps to reduce the

air pollution of 86%.
This contribution to environmental protection would not be possible without a
massive expansion of new processes
sophisticated, high-tech machines and equipment. Players in the recycling industry
invest billions of dollars
every year in the purchase of new technologies, as well as in research and
development.

c) Packaging and transportation/distribution

If we take a close look at the issue of transportation, it can be optimized through two
tools.

Firstly, the reduction of the delivery route allowing to reduce the time spent on
the road and, secondly, through packaging that reduces the number of vehicles
transport required for delivery. Thus, we reduce logistics costs and
maintenance, as well as fuel consumption. The factors that improve
our logistical efficiency is:

Reduce the volumes and weights of our packaging;

Optimize the dimensions of the shipping packaging to maintain pallet space;
Choose the most environmentally friendly modes of transport;
Better plan the routes of our transport fleets;
Pressure suppliers to improve their packaging as well.

A product, throughout its life cycle, goes through a long supply chain before
to reach the consumer. At each stage, the packaging must provide protection
appropriate to avoid any degradation or physical damage. The factors to which
the packaging
and the product must face are: temperature variations, humidity, and shocks.

If your product is damaged due to defective packaging, the economic loss and
The ecological impact is considerable.
When damage occurs, the costs are usually five times the
cost of repair or replacement of the loading. Regarding the transport pallets,
they are the cause of about 50% of all damage. More than half of the pallets do not
are not the right size, which causes an involuntary overflow. The industry uses pallets
of 122 cm x 102 cm that can be stacked 2 by 2 for 30 days at a temperature of
32 °C and a relative humidity of 80 %.

46- Bioplastics and sustainable development

The neologism 'bioplastic' does not correspond to a precise definition. It encompasses under
a general term for plastics derived from renewable plant or animal resources and the
plastics
biodegradable products that can be derived from renewable resources or fossil origin.

Bioplastics are plastics derived from the polymerization of biopolymers, wholly or partially.
in part.

These biopolymers are often biodegradable or at least capable of undergoing a process of

decomposition. These biopolymers are: either derived from petrochemistry (synthetic polymers
or associated with natural compounds), or completely derived from renewable resources. The
biopolymers derived from renewable raw materials are naturally occurring polymers
present in living organisms or synthesized by them from resources
renewable. They
can therefore be natural (extracted from treated plants), of microbial origin or synthesized
by living organisms.

The enthusiasm for biodegradable plastics is certain. According to European Bioplastics,

The biopolymer market is growing, and global production capacities
should increase from approximately 500,000 tons per year to approximately 850,000 tons per year by 2010.

Four major factors limit the development of bioplastics:

The price;
The absence of legislation and incentives from political spheres;
The confusion and blending of the consumer between the different
bioplastics offered on the market;
The contamination of the recycling chain.

The question then is which material to favor in the production of packaging.

foodstuffs and how to combine the different factors of packaging.
The "biodegradability" of bioplastics depends on the chemical structure of the material and the
constitution of the final product, and not just the raw materials used in its
conception.
According to the North American standard ASTM D-5488-84d, a material is
considered biodegradable if it can decompose into
carbon dioxide, into methane, into water, into minerals or into biomass, in which the
the predominant degradation mechanism is the enzymatic action of microorganisms, which
can be measured by standardized tests, over a specified period of time.
In Europe, the EN13432 standard applies particularly to
packaging materials and the tests to be implemented to assess their transformation under
form of compost.

47- Conclusion

Sustainable packaging is a process of continuous improvement and measurable in terms of

reduction of environmental, social, and economic impacts that allows for the replacement of a
obsolete packaging in a context of sustainable development.

VPackaging and technology

The time when packaging only played a role as an inert and impermeable barrier between
The food and the external environment is over. Currently, packaging is required.
to increase the duration
of product life and maintain its quality. The packaging must also communicate
information to the consumer, providing service to him while preserving the qualities
organoleptic and nutritional
of the product.
These requirements have propelled packaging into advanced technological spheres and we
We especially perceive the influence of nanotechnology on the properties of packaging.

Nanotechnology

Nanotechnology corresponds to the exploration of matter and development

technology on an atomic molecular scale." Nanosciences and nanotechnologies
are situated at the intersection of several scientific disciplines such as electronics,
mechanics, chemistry, optics, biology that manipulate objects of a size on the order
the nanometer.

Regarding the packaging and agri-food sectors, research efforts have resulted in
on:

A strong focus on packaging and the detection of pathogenic elements;

The emphasis on finished products (post-harvest and consumption);
The focus is on nutritional benefits rather than environmental ones;
Most commercial applications are feasible within 5 to 15 years.
to come
Below you will find a table summarizing some
applications of nanotechnology in food.

This label allows for product authenticity verification.

a different coloring if the product packaging is cold or not, or
simply if the product has been kept at the right temperature.
This packaging corresponds to a combined use of the
nanotechnology and metallization.

The benefits of nanotechnology in packaging are primarily summarized by the improvement of

barrier properties of materials and the increase of their performance, and the
communication of useful information to different stakeholders. The improvement of properties
and performance of
materials make them a bit more expensive, but it often reduces their thickness (less
environmental impact and longer shelf life of the food).
Currently, the traceability of food products constitutes a good part of
applications of nanotechnology. It directly addresses the new expectations of
consumer in terms of food safety, as it allows to know each of the
steps of transformation and transportation of the product from its place of manufacture to its
final point of sale.

VI- Emerging packaging

The need for new functions to better enhance food and
informing consumers has given rise to active packaging,
intelligent innovators. In this section, we will briefly discuss these different
types of packaging.

Active packaging

Technological advancements have enabled the development of active packaging that enters into
interaction with the food or adapt to their environment to preserve, the most
as long as possible and optimally, its organoleptic and nutritional qualities.

The composition of the packaging prevents the formation of gases and may release agents.
preservatives or antioxidants so that the food retains its freshness, maintains
its quality and not be damaged.

The objectives are:

Extend the life of the tablet;

Facilitate distribution;
Provide the consumer with an easy-to-use product that allows them to save.
of time.

The development of active packaging involves technological actions,

physical, chemical, and biological.

In the range of active packaging, we can distinguish two categories:

a- The absorbers

These packages aim to remove unwanted elements that would harm the
product quality contained. It may include oxygen absorbers, products of
degradation and humidity regulators.

The photo on the opposite side illustrates an active packaging. This packaging contains an absorber that comes
modify the product conditioning atmosphere to ensure better
conservation of this last one. This absorber will slow down the risks of oxidation that are often
the main causes
of the degradation of a food, particularly meats.
b- The "release agents" of additives

This category allows for adding and introducing beneficial elements to the closed set.
such as ethanol emitters, carbon dioxide, preservatives,
of aroma, etc.

62- Smart packaging

Smart packaging, on the other hand, monitors and controls the evolution of conditions.
in which a food product has been packaged. They also provide
Additional information on product quality during all stages of transport
and storage preceding its consumption. They deploy an information device that
clearly explain to the consumer the characteristics of the product. The packaging
smart are clearly "active" and allow the end user to monitor the
food products, to objectively know the quality of the product and thus improve it
food safety. The limitations of using smart packaging are their cost,
the laws in force and consumer reluctance (radio labels could
harm to one's privacy).

Among the types of applications, we note the following:

Chromatic indicators: The color of the indicator changes irreversibly.

when the temperature of a frozen food is excessive or, better, if the food has reached its
couple time/temperature;

Examples: The label changes color when a product is no longer consumable.

This technology uses microbiology to simulate freshness.
the food when the expiration date is exceeded or that
the product has undergone a series of interruptions in the cold chain. If the flower is green, the
product is fresh; if it is red, the product is no longer fresh.

Active detectors: Transparent packaging that will darken if there is excess

light can harm the preservation of food over time;

Radio Frequency Identification (RFID) tag: also known as traceability or

checkout without emptying the cart.
 Radio Frequency Identification (RFID):

RFID (Radio Frequency Identification) technologies are identification techniques.

by radiofrequency20 used mainly as a means of traceability.
They allow, through smart labels or 'smart tags', to identify a product.
in a unique way and associate it with a set of information that will follow and evolve
with him throughout his life cycle. Thanks to their many advantages, RFID tags
are gradually bringing to replace the current traceability systems, and can
also register in addition to these.
RFID technology aims to optimize data acquisition systems while
adapting to the existing information system.

Regarding applications in the food industry, it can be noted that RFID allows
to ensure compliance with traceability standards, to provide tracking of containers
sterilization and thus optimize the product distribution chain.

63- Innovative packaging

Lifestyles, demographics, and society are constantly evolving.

Our consumers are increasingly looking for different features in their products to
satisfy these new conditions. Among these functions, we especially note practicality,
ease/quickness of use, the style or design, and the pleasure of having a product at our disposal.
image and to our taste.

Innovation in packaging has propelled products and enabled, among other things, to:

Promote the product through its packaging to encourage customers to buy it;
Facilitate the use of the product, as the packaging should be helpful. The box has a spout.
Pourer, the cap becomes a measuring device, the can provides a handle, the tray goes to
four microwaves and turns into a plate… It’s the evolving packaging.
The packaging must guarantee tamper evidence before purchase.
prevent fraud in order to prohibit anyone from introducing a foreign substance
in the product or to prevent the consumer from tasting or smelling it.
Retail Ready packaging is on the rise and is replacing butchers.
in grocery store.

Edible packaging is effective for preserving the

foods containing a lot of polyunsaturated fatty acids likely to
oxidize, like meats, for example. The result is therefore a
prolongation of the shelf life of food and the protection of
the environment, as packaging is not waste. Packaging
foodstuffs offer good prospects as they are
consumables at the same time as the foods they protect. From
more commonly, films and edible coatings are very
often used to enhance the appearance and preservation of
food products.

The most common examples are surely the coating of fruits with waxes.
natural, chocolate coatings on confectionery or pastry products, or even
the coating of meat with fat.

VII- Trends and Challenges

Trends and challenges are numerous for the future of food packaging, especially
in a context of sustainable development and food security. It is still
possible to strategically position oneself to better differentiate in a very competitive market
competitive. Among the major trends, we mention:

Eco-design: The creator

must conceptualize the packaging design for reuse, recycling or
composting.
If recycled packaging materials were not successful in packaging
so far in food, although allowed under certain conditions, it seems
that sustainable development will propel these materials faster than
the industrialists were considering.
The bioplastic packaging market is experiencing strong growth, particularly in Europe.
Some studies
(not yet validated) tend to demonstrate that bioplastics have potential
increase of 10% to 20% of the current market of conventional plastics
from petrochemistry.
Greenwashing, or false claims of recyclable or green packaging, is
very present currently in the packaging industry. One must be very vigilant and
demand verified evidence from third parties. However, regulation
North American will be welcome to help packaging consumers to do
their choices. Meanwhile, the eco-label (logo on the packaging for certification
ecological) is growing in Europe.
Consumers will make their choices based on their ecological values.
(several surveys around the world confirm the trend and the importance of this
factor).
Demographic factors and lifestyles are pushing industries towards
individualized packaging, but this generates more packaging, which is
contradiction with the principle of
reduction of sustainable development.
Nanotechnologies are increasingly at the service of the packaging industry.
especially to protect food from the risks of contamination or spoilage
for longer durations. She
will also help reduce packaging by improving its properties.
This market is growing at a significant pace with interesting new applications.
However, the lack of regulation can be harmful.
in the future of this industry if the products have negative impacts for humans or
ecology.
 An annual growth of 6.9% for active and intelligent packaging has been noted.
in Europe. The properties of packaging materials are constantly evolving to
respond to needs
of marketing and technology. The growth of the RFID market is exponential by
compared to the last decade, especially regarding traceability.
The quality of packaging and the risks of contamination will be reduced by
the application of certain standards and by the quality control required by the
transformers (PAC Secure, etc.).
These trends are real and pose a significant challenge for everyone.
industrial.
The company now has a social responsibility and must act accordingly.
values that it promotes. However, in the absence of clear regulation,
infrastructure to support new technologies and contextualization of
solutions, we risk to
taking individual initiatives that are too risky for the future. Hence the necessity of
work of all players in the industry, and the relevant local authorities
to promote and support the development of an efficient packaging in a
sustainable context
and safe.

P.S.
Bibliographic references:

J.L. MULTON & G.BUREAU Coordinators; The Packaging of Goods

consumer goods, Collection: Sciences and Techniques
agri-food.

2-Packaging materials
Saturday, November 10, 2012, by AMROUCHE

There are different packaging materials, we will detail:

The glass
Metal materials
Plastics
cellulosic materials

Feel free to make your contributions if you wish.

Summary

The different materials (...)

I- The glass
II- Metallic materials
III- Plastics
IV - Cellulosic materials
Ldifferent packaging materials

IThe glass

Glass is a mineral material made from silicon, produced from silica sand.

It is used as food packaging and has several important advantages:

Transparent
Inert;
Reusable;
Recyclable.

However, it has some major drawbacks that can be listed as follows:

Fragile
Dangerous;
Low thermal conductivity.

Uses:

The use of glass as a packaging material in the food sector dates back to
several centuries. Packaging glass includes bottles, jars, containers, the
cups, etc.

There are many food products packaged in glass:

Waters, waters, juices, oils and refreshing drinks, milk, oils, vinegars, ...
canned goods: vegetables, fruits, pâtés, meats, ...
jams, honey, spreads, ...
condiments, mustards, seasonings, ...
baby food.
milk-based products: yogurts, ...
instant coffee, spices, ...
prepared dishes, etc.

Intrinsic qualities of glass packaging:

The very wide use of glass in the food industry is not by chance but
is fully justified by a set of qualities inherent to glass, the most important of which are
are listed below:

The glass is impermeable to gases, vapors, and liquids. It is a barrier material.

exceptional.
Glass is chemically inert with respect to liquids and food products and does not
no compatibility issues; it can be used for all products
liquid, solid, paste-like or powdery food.
Glass is a hygienic and inert material from a bacteriological point of view; it does not hold on to
and does not promote the growth of bacteria or microorganisms on its surface.
Easy to wash and sterilize.
 The glass has no odor and does not transmit or alter tastes; it is the
guarantees the organoleptic properties and flavor of the food.
The glass is transparent and allows for visual control of the product.
It can be colored and thus provide protection against ultraviolet rays.
possibly harmful to the contained product.
Glass withstands high internal pressures exerted by certain liquids.
The glass has sufficient mechanical strength to withstand shocks on the
packaging lines that operate at high speed and to support
significant vertical stacking during storage.
It is recyclable.
Let the microwaves pass through and allow the food to be reheated.

II- Metallic materials

2.1-Steel-based materials: Tinplate and chrome-plated iron

The main material for canned goods is tinplate; a thin sheet of soft steel.
electrolytically coated with a layer of pure tin on both sides.

A by-product, chrome iron, has taken an important place, representing 30% of the tonnage.
global.

white iron

Tinplate is made of steel, an alloy of iron and other materials, and a layer of tin.

The base steel

The chemical composition of the base steel also influences the characteristics.
packaging mechanics and can play a role in corrosion resistance.

Tinning
Carried out by electrolytic means, tinning allows for the continuous deposition of a quantity
tin plating on each side of the metal that has been previously stripped and degreased.
This deposit is then remelted to obtain an alloy with the support and a shiny appearance.
characteristic. Finally, the surface receives an electrochemical passivation treatment.
to achieve a superficial layer containing tin oxides, oxides of
chrome and metallic chrome. Lastly, it receives a very light oiling making it easier
its sliding and its protection before varnishing.

In practice, the tin rates, expressed in g/m, are 2chosen according to the type of can,
content and implementation conditions. Standardization recommends the values
following nominal values: 1.0 - 2.0 - 2.8 - 5.6 - 8.4 and 11.22 g/m per side. However, the rates
Less than 2.8 g/m cannot
2
be used for canned products.

b) The chrome iron

It is a material made of steel and a layer of chrome, the operation of adding

the layer is called "chroming".
Developed in Japan around 1965, this family of coatings has established itself in the USA and then in
Europe as the essential complement to tinplate.

The international name for chrome iron is ECCS (ELECTROLITIC CHROMIUM)

COATED STEEL) but the usual designation TFS (TIN FREE STEEL) is still
commonly used.

2.2- Aluminum

It is a material widely used in the food industry, it has characteristics

following:

Lightness.
Gas tightness.
Recyclable.
Flexible.
Stable.

However, this material has some disadvantages:

Relatively expensive.
Difficult closure.
Limited marketing functions (limited forms).

2.3-The protective coatings of the metal packaging

Certain metallic materials like aluminum or chrome-plated iron are often varnished on
the two inner and outer faces.

The essential function of coatings is to minimize the interactions of metals.

the packaging with the packaged products and the outside environment.
On the outside, the organic coatings simultaneously serve the function of protection and
of decoration.

Varnishes are products capable of forming a continuous adhesive film on metal,

inert from a physicochemical point of view, that is to say that the migration that can take place during
the contact between container and content will not compromise the safety of the food product.

The main constituents of varnishes are:

filmogenic materials (organic polymers) ;

solvents necessary for the manufacture and application of varnishes but eliminated during
of drying;
potential pigments and various additives.

Non-pigmented varnishes are transparent or colorless; pigments opaque the film and the
colorant, for example, titanium dioxide which is used to make coatings
whites, this varnish is starting to become the essential component of decoration inks
external view of shading and the attractiveness it gives to the packaging.
IIIPlastics

Plastic packaging makes up a good portion of the packaging used in the field.
agri-food.

The practical aspect of plastic packaging plays a very important role for the
consumer of fast-moving consumer goods. The products that have their approval
for example, a spout that allows for easy and convenient reuse; they offer by
consequently another service to the consumer.

These packages offer an infinite variety of solutions, they adapt to custom-made and to a
infinite content. Thanks to their lightness, their ability to enhance, whether through
recycling or energy recovery, used packaging meets the requirements
environmental.

The plastic packaging is durable, thereby preventing product losses and risks of
damage for the food it protects. It has adapted to the packaging rates of
the agri-food industry and the distribution methods of products.

All the aforementioned requirements for the food product to be packaged, whether they are of an order
technique, safety, hygiene, compatibility container-content, consumer practicality,
information, marketing, explain that thanks to their diversity, both in terms of materials and
Through methods of transformation, plastics are present in an increasing number of
broader applications.

The most commonly used materials are: PET, HDPE, LDPE, PS, PVC, PP.

3.1- The choice of plastic materials

The primary rigid packaging, therefore in contact with foodstuffs, must meet a
set of constraints; the material must lend itself to the transformation technique
necessary for obtaining the bottle, the tray or the pot, but also to offer the
required properties:

Shock resistance, cold (freezer) and temperature resistance (e.g. sterilization,

microwave) ;
Attractiveness on store shelves (shape, color, appearance, transparency, power of
seduction ;
Convenience for the consumer: easy open/close (screw cap,
hinged and clip-on stopper, peelable lid seal, dose dispenser;
Shelf life: moisture, oxygen, and barrier packaging
odors. Usable for packaging under modified atmosphere;
Consumer safety: tamper-evident on openings, sealing.

However, the primary function of food packaging is undoubtedly to guarantee the

protection of food against the risks of chemical and microbiological contamination
external during the expected conservation period.
All plastics offer impervious properties from this perspective and
of safety that often prove satisfactory even in a packaging structure
monolayer also referred to as "structural materials".

In the case where the food is naturally sensitive to oxygen in the air or to odors, it is necessary to do
call for materials called 'barrier'. These are then used systematically
in multi-layer packaging in association with structural materials.

3.2- The materials "Barrier"

These materials exhibit very low permeability to oxygen and carbon dioxide, but
also to heavier molecules like food aromas.

The current trend of increasing the shelf life is increasingly favoring

more their use. However, their other characteristics, especially their price, do not.
do not allow for widespread use.

a) Ethylene-vinyl alcohol copolymer (EVOH)

It is a material widely used in rigid food packaging as it lends itself well to the
co-extrusion of sheets or hollow bodies in combination with structural materials
like polyethylene, polypropylene, or polystyrene.

The crystalline and polar nature of EVOH, however, requires the use of binders that
ensure adhesion with structural materials.

This copolymer exhibits excellent impermeability to oxygen, carbon dioxide and

to the aromas but provided that it is protected from the influence of humidity which causes a drop.
strongly its performance. To compensate for this drawback, it is often sandwiched.
in multilayer structures (see the figure opposite) based on polyolefins PE or PP
slightly sensitive to humidity.

This optimization of the structure can also be found by adjusting the ethylene rate.
in the EVOH which, in practice, varies from 29% to 44% by weight. The ease of implementation
work and the slightest sensitivity to humidity increases with the ethylene level. On the other hand, the
Barrier properties increase with the content of vinyl alcohol.
b) Polyvinylidene chloride (PVDC)

This is the most commonly used family of 'barrier' materials in films.

flexible. It is actually made of vinylidene chloride copolymers.

c) Synthesis on 'barrier' materials

3.3 - The 'structural' materials and their association

a) Low-density polyethylene (LDPE)

This material largely dominates flexible packaging because it ensures excellent

waterproofing against moisture and high-speed thermal weldability. It can be used
for liquid food products.

Low-density polyethylene is mainly used in the production of shrink films or

stretchable for palletization.
b) High-density polyethylene (HDPE)

Its properties are:

maximum operating temperature: 105 °C;

brittleness temperature: -50 °C;
microwave safe: yes;
good
very good resistance to acids, aliphatic alcohols, aldehydes, to
aliphatic and aromatic hydrocarbons;
low resistance to oxidizing agents.

It is regenerated and recycled in the form of pellets.

Uses:
PEhd is widely used in:

bottles of milk,
caps of carbonated drinks,
the packaging of detergent products,
tubes for the transport of gas or water (black tube with a blue stripe for
water and black pipe with a yellow stripe for gas in France.

The PEhd has made remarkable progress in two areas where semi-rigid bottles, and
opaques are used:

the milk bottles and

the bottles of liquid cleaning products.

Long-life milk is packaged in multi-layer bottles to prevent

the alteration of milk by photooxidation.
It is noted that for fresh fruit juices, with a shelf life of a few days in PET bottles.
single-layer translucent, we can achieve, thanks to multilayer packaging made up of
of PEhd-binding-material barrier-binding-PEhd, like the structure represented in the
The figure above (in this structure, the PEhd constitutes the structural material inside)
of which a barrier material has been integrated to increase the product's shelf life.
Such a structure can extend the shelf life of juices up to 9 months.

Some cooking oils are packaged in opaque HDPE bottles, especially those of
sunflower whose wax content can influence consumer behavior in
giving them a murky appearance that is not appreciated.

c) Polypropylene (PP)

It is part of the family of polyolefins, primarily made from propene.

mainly involves the manufacturing of packaging films for cigarette packs,
flowers, hosiery and dry food products.

It is a material that offers several advantages:

A good value for money;
2. Adequate rigidity and transparency in food production;

Uses:

disposable cups and plates

transparent microwavable trays (but not for cooking)

In multilayers:
PP is also used for packaging mayonnaise and ketchup in bottles.
flexible, but to perfect the operation, it is necessary to integrate an oxygen barrier like
the EVOH in a multilayer structure of type PP-binder-EVOH-binder-PP.
The thermoforming of polypropylene has allowed this material to gain other shares of
market such as that of dairy desserts, fruit cheese, cookies in boxes
familial, ...

d) Expanded Polystyrenes (PS)

Polystyrene (PS): this polystyrene polymer is primarily used in packaging.

dairy products (yogurtts, creamfresh, dairy desserts) and the cups for dispensers
automatic.

Polystyrene is the ideal material suitable for high-speed thermoforming.

The PS still largely dominates the packaging of fresh dairy products, such as the
yogurts, dairy desserts, cottage cheeses. It is also the only material used in the
technique known as 'FORM FILL SEAL (FFS)' which involves chaining on the same line
production, thermoforming, filling, and sealing.

The PS yogurt pots made by FFS are then sold in shelves in packs of 4, 6, or
8 non-cut pots. The consumer can easily separate the pots by folding.

For products sensitive to oxygen or for long-term storage, one must

implement multilayer structures of the PS/EVOH/PE type. This is the case of the
meat or processed meats packaged in a modified atmosphere and also fruit purees
fruits.

e) Polyethylene terephthalate (PET)

This plastic from the polyester family has, unlike PVC, a very low permeability.
to CO2.
It is therefore used in the manufacturing of soft drink bottles; it also intervenes
in the manufacturing of cosmetic product bottles.

Polyethylene terephthalate (PET) has become the material of choice for packaging.
table oils because it offers better protection against oxygen and resistance
raised to shocks. The minimization of alternative photooxidation in packaging
transparents can be ensured by the use of UV stabilizers or components
colorless substances that absorb UV radiation (Dexter, 1984).

Like polypropylene, PET is experiencing strong growth in packaging and everything

particularly in the packaging of beverages and bottled waters.

f) The PVC

It represents a very small share of plastic packaging.

Uses:

films and sheets (blisters, supports in the boxes of

biscuits, egg cartons,…
bottles and jars (still and lightly carbonated mineral water, vinegar,
oils, cosmetics, drugstore,...
coated fabrics,
soft films,...

PVC is also used to make water supply pipes, medical (bags for
sang).

If the same base polymer is used in the production of these bottles, the nature of the additives,
she is different. Indeed, if we filled a water bottle with oil, the bottle would
would soften because a large amount of specific formulation additives would pass into
the oil, but especially because the formulation of the water bottle does not present the
same permeability to oil as the oil bottle formulation. As a result,
The oil can penetrate the wall of the water bottle and act as a plasticizer.
g) Summary on structural materials

IVCellulosic materials
Cellulosic materials in the service of food packaging

a) Types of cellulosic materials

Cellulosic materials (wood, paper, cardboard) make up an important part in the

packaging sector, especially for non-liquid food where usage can reach
up to 40% according to the French committee for paper-cardboard packaging (in 1992).

b) Uses of cellulosic materials

The wood for packaging dried and fresh fruits (Apples, mangoes, dates, raisins)
…), it offers the advantage of easy handling and stacking.
The glass bottle corks are made from cork oak.
Cardboard and paper used for packaging fruits and vegetables,

P.S.
Bibliographic references:

J.L. MULTON & G.BUREAU Coordinators; The packaging of goods

mass-market food products, Collection: Sciences and Techniques
agro-food