H2020 BIOSMART Project: Bio-based smart packaging for improved food quality preservation

In Europe, some 88 million tons(Opens in new window) of food are wasted each year, the equivalent of 20% of all food produced. This environmental challenge is compounded by the fact that current food packaging can often be difficult to recycle. "Food packaging is typically lightweight and composed of multiple different plastics and aluminum," explains BIOINTELLIGENTE(Opens in new window) project coordinator Amaya Igartua of Tekniker(Opens in new window) Spain. "These layers can be difficult to separate and recycle as individual components."

As a result, food packaging has been identified as one of the largest sources of waste globally. Studies have estimated that one-third of all discarded plastic, for example, ends up in the soil or freshwater. Other packaging materials, such as inks and dyes, can also eventually leach into the environment. Fully compostable packaging. The BIOSMART project sought to address this challenge by developing bio-based packaging materials for future food applications. The goal was to develop materials that can be easily composted and offer the same, if not better, performance than conventional plastics. The project received funding from the Bio-Based Industries Joint Undertaking, a public-private partnership between the EU and industry. "Our goal was to develop fully compostable packaging with nanocomposites (opens in a new window), barrier coatings, non-sticky surfaces, and sensors that can accurately communicate the product's 'use by' date," explains Igartua.

"This packaging can be tailored to specific needs in various market segments." The project team began by identifying suitable bio-based polymers to produce multi-material packaging that one would expect to find on supermarket shelves. These could include, for example, bags for cheese or cardboard/thin-film trays for ham. Life cycle assessments and economic feasibility analyses were then carried out to ensure that all prototype packaging was commercially viable. These goals were achieved through the close collaboration of three universities, three research institutes, three SMEs, and two large corporations. "The entire food packaging value chain was also represented through the participation of an advisory board," Igartua notes. "This included a resin manufacturer, a brand owner, and a retailer." Smart Food Solutions Several innovations in food packaging were successfully developed, including a paper-based laminate, a bio-based thermoformed tray sealed with a top film for Modified Atmosphere Packaging (MAP), bioactive and barrier coatings to preserve food freshness, and smart sensors.

All of the bio-based materials developed by the project can be co-composted with any food waste after use, which could lead to a significant reduction in waste. Alternatively, food and packaging could be transformed into biogas to generate energy and heat. An interesting innovation is monitoring sensors capable of detecting changes in oxygen, amine, and carbon dioxide levels. Applied to MAPs, they could help consumers and retailers know for sure whether the food they contain has spoiled, rather than having to rely on an arbitrary best-before date. "In the future, retailers and even consumers will be able to more accurately monitor food degradation," adds Igartua. "This will help reduce unnecessary food waste." European Food Safety Authority (Opens in a new window)

Approval for this innovation has been obtained. The project team has also developed a web-based application tool for industry. This will help manufacturers select the appropriate bio-based material, according to their performance and functional packaging needs. Next steps include expanding manufacturing capacity to bring these bio-based packaging solutions to market. "Another important challenge for the future is developing bio-based barrier coatings that are resistant to humid conditions," says Igartua.