Green packaging materials have become food packaging bags both domestically and internationally

Indonesia develops’ edible food packaging ‘
Recently, Indonesian companies have proposed a plan to replace plastic food packaging bags with edible seaweed in order to address the current severe environmental pollution problem. The packaging plan launched by Indonesia this time mainly plans to replace some traditional plastic packaging materials with two types of seaweed based materials. One is biodegradable seaweed based materials used for non food products such as soap, and the other is water-soluble seaweed based materials specifically used for food packaging, which can also be consumed completely in a non soluble state. This bioplastic made from seaweed is classified as green packaging material, which is simply tasteless and odorless. It contains a lot of fiber, vitamins, and minerals, making it very suitable for human consumption. Consumers do not have to worry about its potential health problems.
Under the recommendation of green chemistry, California has begun to consider the scope of standard food packaging in the United States. California has included food packaging in its evaluation program for the first time because people are concerned that some food contact information may be harmful to the human body or the environment. For example, components such as “Bisphenol A and Bisphenol S” used for the inner walls of plastic resin used in food and beverage cans, as well as “All Gas Alkyl and Polygas Alkyl Substances” used to create oil and waterproof coatings for food packaging, have been identified as candidate chemicals for evaluation in the program. It can be seen that while obtaining special functions, ensuring the safety of food packaging is equally important.
The use of nutrient index labels on food packaging bags in France
According to the recommendation of the French Public Health Agency, the “Nutrient Index Label” has begun to be used on food packaging bags. It is understood that the label is divided into five levels: ABCDE based on green, light green, yellow, orange, and red. The green A represents better food quality, more balanced nutrients, and fewer additives, while the green A indicates that the food may contain too much sugar, salt, fat, additives, etc. With the help of nutrient labels, the quality of nutrients can be easily determined, which has been welcomed by many consumers. Now, the label is not a mandatory measure, and some international brands such as Danone and McDonald’s have promised to print nutrient labels to guide consumers to eat healthily. Canned chicken jerky producers have improved their formula based on the score, intentionally reducing the salt and fatty acid content and upgrading from C. At B. Some brands such as Nestle and Coca Cola insist on using their original labels. Canada creates test patch that can identify transformed food in separated packaging
In addition to using safe ingredients, consumers generally rely on the shelf life or best before date indicated on the product packaging to determine whether the food purchased from outside is safe to consume. However, such labeling cannot tell consumers whether the product has been contaminated with bacteria such as Escherichia coli or Salmonella. Recently, Canadian researchers have created a new food testing method that can quickly and effectively identify food that has undergone transformation or contamination. Harmful pathogens can be detected in real-time on site without opening the food packaging. Researchers will be able to identify molecules of specific bacteria, print them on transparent small patches, and then attach these patches to food packaging, which can detect whether the food inside the packaging contains specific bacteria. The detection response or results can be scanned and read through handheld devices such as mobile phones. Most of the new environmental protection materials can be recycled and reused, as well as weathered and degraded to return to nature. If they are widely used in the food packaging industry, their negative impact on the environment can be greatly reduced. In order to adapt to the trend of the new era, food packaging enterprises should not only meet the increasingly advanced requirements of packaging quality and efficiency, but also attach importance to energy conservation and environmental protection, adhere to technological innovation, develop new materials, and take the sustainable development path of green science,
Food packaging, as an important component of food processing, plays a crucial role in ensuring food quality and safety during the food circulation process. Plastic packaging, with its high portability, strong planning sense, and easy coloring, is widely used in the food processing industry and has become a popular packaging material for various types of food. However, with the increasingly prominent environmental problems and severe resource constraints, plastic packaging enterprises are also facing severe challenges as they embrace new opportunities for development. In recent years, green packaging materials that are easily recyclable or easily degraded by the environment have become a hot topic in the development of packaging materials both domestically and internationally.

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