EU research to extend food shelf-life and cut waste

 

food20products20packaged20with20modified20atmosphere20packaging20equipment resizedA £3.15M EU-funded research project, launched last January, which forms part of the EU Seventh Framework Programme (FP7), aims to develop ‘sustainable, active and intelligent’ packaging for fresh produce derived from microbes, say researchers. It offers the potential to eliminate up to 75 per cent of fresh produce that is wasted before being consumed.

The project, called ISA-Pack, will use microbes to produce a novel polyhydroxybutyrate polymer that will be used to form stretch-wrap films with gas barrier sheets, states Lynneric Potter, a packaging specialist at research organisation Campden BRI, one of the project partners. ‘It will be a polymer made from sustainable sources that can be engineered through modifying molecular links to adapt it to the properties required,’ she explains. ‘The material would be used to make MAP, which would be combined with an active system for extending shelf-life, such as an anti-microbial coating or oxygen absorbing sachets.’

Intelligent indicator labelling systems such as time/temperature indicators and freshness indicators would also be used. These would show whether the package had been stored outside of its required temperature range and how fresh the product is through colour changes on the label. The packaging concept will be tested initially on beef steaks, but it is hoped the prototype could be extended for use across a wide range of fresh produce including meat, fruit and dairy, Potter adds.

The project, which involves 10 EU organisations, is coordinated by the UK Materials Technology Research Institute (UK MatRI), a branch of Pera Technology. Once complete, the partners plan to scale-up the prototype for use by industry.