Page 39 - Baking Europe Journal - Winter 2022

PACKAGING
FOOD SAFETY 39

MODERN

PACKAGING

endeavours to be better for the

environment, but has this increased

the risk of food contamination?

Written by:

Lindsey Parkinson
Data Scientist and Scientific Editor, Food Packaging Forum

o support the transition to a and resource use. In addition, the globally. In 2022, our own follow-up
more circular, sustainable economy, chemicals within a material and their research found that nearly 3000
many food producers are impacts on health and the different chemicals have been
reconsidering how they process environment also need to be measured in FCMs, two-thirds of
and package their products. This considered. which were chemicals not previously
might be achieved by switching to known to be used.
biobased or biodegradable plastics, In our food system, much of the
increasing recycled content, or by discussion around sustainable Many of these, amounting to nearly
using lighter weight packaging (aka materials focuses on the packaging of 2000 additional food contact
lightweighting). The EU Circular the final product, but chemicals can chemicals, are likely to be non-
Economy Action Plan even highlights transfer into foodstuff from both the intentionally added substances
packaging, aiming to “ensure that all packaging and the processing (NIAS). These can be, for example,
packaging on the EU market is equipment. Materials that touch food impurities, processing and
reusable or recyclable in an during processing and packaging are environmental contaminants, or
economically viable way by 2030.” called food contact materials (FCMs). intentionally-added chemicals that
This is a good place to start, but to have degraded into something else.
have a safe circular economy, more Research by the Food Packaging The more processed a food product,
needs to be accounted for over and Forum in 2020 found that over the more opportunities there are for
above the commonly discussed 12,000 chemicals are intentionally substances both intentionally and
impacts such as carbon emissions used in food contact materials, non-intentionally added to transfer

BAKINGEUROPE Winter 2022/2023
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