- In the near future the role of packaging will change, we will see packaging as a resource rather than a resource waster - Keeping the molecule in play will gain momentum (recyclability) - Bio-based packaging materials will grow, but not necessarily biodegradable. - Bright Future for Stand-Up Pouches: Standing for protection, Standing for communication, Standing for convenience, Standing for sustainability - Increasing health and environmental awareness, rising food prices and food safety concerns and improved purchasing power will drive growth in the smart packaging market.

1. SUSTAINABILITY & FUNCTIONALITY AT THE HEART OF
PACKAGING INNOVATION
Islem Yezza
Palais des Académies, Bruxelles

2. PACKAGING PERCEPTION
THE PARADOX OF PACKAGING: SAINT OR SINNER?
It has to be said, packaging gets a lot of bad press (People love to hate packaging):


1.
Packaging was seen as nothing but waste, a nuisance to be avoided
Chemical contamination through packaging materials
Is packaging as big an issue as consumers, the media and politicians seem to think?
2.
Is packaging really the scourge of our society?
3.
2
Would we be better off without it?

3. AGENDA
1. Food Packaging: Driving Forces
2. Packaging’s Vital Role
3. Packaging Trends and Innovations:
1. Sustainable packaging
2. Flexible Packaging
3. Smart Packaging
4. Take-Home
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4. FOOD PACKAGING
DRIVING FORCES
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5. SUSTAINABLE PACKAGING
CONCEPTS, TRENDS & INNOVATIONS
5

6. THE FUNCTIONS OF PACKAGING
TECHNICAL & MARKETING
Preserve
Inform
Transport
Extend
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Protect
Interact

7. PACKAGING AND OVER-PACKAGING
THE CONFUSION
When we think of the environment and packaging, we inevitably
think of waste. The problem often arises from over packaging,
rather than the packaging itself. This problem is costly for
manufacturers and is very annoying for consumers.
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8. UNDER-PACKAGING AND OVER-PACKAGING
FINDING THE BALANCE IS THE AIM FOR ALL OF OUR BUSINESSES
Source: Innventia
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It is even more important than ever before to find the so-called innovation sweet spot where
consumer needs, environmental impact, technical & business capabilities converge

9. PACKAGING DESIGN:
5 PILLARS
Cost
Sustainability
Functionality
Packaging
Marketing
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Convenience

10. ECO-DESIGN
RECONCILING THE ENVIRONMENT WITH PACKAGING
An innovative approach that focuses on prevention as a means of
minimizing the impact of packaging on the environment throughout its life
cycle. It involves Reducing at the source, Reusing and Recycling, and
promoting the use of Renewable materials in the designing process.
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11. ECO-FRIENDLY PACKAGING
DESIGNING BETTER WITH LESS
Win-Win-Win for the environment, for manufacturers and suppliers, and for consumers
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12. BAG-IN-BOX
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13. BAG-IN-BOTTLE
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14. BOX-IN-BOX
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15. BOX-IN-BAG
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16. AN INNOVATIVE FRUIT BASKET
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17. CONVENIENCE SALAD BOWL
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18. SUGARCANE-BASED PET BOTTLE
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19. FLEXIBLE PACKAGING
CONCEPTS, TRENDS & INNOVATIONS
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20. FLEXIBLE PACKAGING: GLOBAL MARKET

The global flexible packaging market (at $71
billion in 2011) will grow by around 5 % a year,
reaching $90 billion in 2016.

North America and Central/East Asia will be the
top two regional markets with 25% and 24%
shares, respectively

One of the key factors contributing to this market
growth is the increase in demand for
convenience in packaging.
Source: PCI Films Consulting
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21. STAND-UP POUCHES: FLEXIBILITY, SUSTAINABILITY &CONVENIENCE
 Stand-Up Pouches are growing rapidly: Standing for
protection, Standing for communication, Standing for
convenience, Standing for sustainability


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US demand for stand-up pouches is forecast to grow by 42% over
the next five years to reach almost 24 billion units in 2018
Beverages and pet food are the largest end use categories, closely
followed by human food applications with around 30% share.

22. DOW 100% PE RECYCLABLE STAND UP POUCH
100% Polyethylene Stand Up Pouch is manufactured with only one raw material, PE, making it easier
to recycle, and it can be used in a variety of markets including beverages, dry and frozen foods...
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23. STAND-UP POUCH IMITATES A CANNING JAR
Faux canning jar shape, uses a three-layer laminated structure, formulated to minimize oxygen
transfer and maximize product freshness and shelf life
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25. SHRINK SLEEVES : AESTHETIC AND FUNCTIONAL LABELING
Shrink sleeves provide many aesthetic and functional labeling and packaging advantages:

High quality, 360 degree head-to-toe graphics on a series of
complex packaging shapes and container geometries
 maximizes on-shelf impact and appeal and contributes to
differentiation in the marketplace.

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Offer tamper-evident capabilities by protecting lids and tops and
add shelf-life to the product through UV protection.

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28. SMART PACKAGING
CONCEPTS, TRENDS & INNOVATIONS
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29. FOOD SAFETY: FOODBORNE, OUTBREAK & RECALL
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30. FOOD WASTE: THE ENVIRONMENTAL SLEEPING GIANT
FOOD LOSS occurs mostly at the production
stages harvesting, processing and distribution,
while FOOD WASTE typically takes place at
the retailer and consumer end of the foodsupply chain.
In a world of 7 billion people, set
to grow to 9 billion by 2050,
wasting
food
makes
no
sense Economically, Ethically
and Environmentally
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31. SMART PACKAGING
ACTIVE & INTELLIGENT : MARKET & FORECAST

Packaging system that is capable of carrying out intelligent functions: 1) Extend: Prolong the shelf
life of food products and 2) Interact: Give consumers more product quality information

US Demand for AP and IP is forecast to climb 8% annually to $2.3 billion in 2015

Demand for IP is expected to expand at 20% annually to $370 million in 2015

Demand for AP is projected to increase 6.5% per year to $1.9 billion in 2015

Some of the world's largest markets : US, Japan, UK, Germany and Australia.
How Smart Packaging could protect the environment and ensure food security & safety?
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32. ACTIVE PACKAGING
CONCEPTS & INNOVATIONS
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33. ACTIVE PACKAGING
SHELF-LIFE EXTENSION


AP: Packaging that changes the condition of the packed food to
extend the shelf-life or/and to improve safety or sensory properties,
while maintaining the quality of the food

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Microbial contamination and subsequent growth reduces the shelf life
of foods and increases the risk of food borne illness
All AP technologies involve some physical, chemical, or biological
action for altering the interactions between the package, the product,
and the package headspace to achieve certain desired outcome

34. ACTIVE PACKAGING
SYSTEMS
Some of the more commonly-used types of active packaging include :
 Modified atmosphere packaging (MAP) - first developed in the 1970s, MAP
substitutes the air inside a package with a correct gas mix for optimum quality and shelf life
 Gas Absorbers (sachets/pads/film) - capture residual gases such as O2 and ethylene
from inside the package
 Gas Generators (sachets/pads/film) - ethanol and CO2 emitters can be used as active
features in order to address the weak points in the shelf life of packed goods
 Antimicrobial compounds: Spices & essential oils, organic acids, organic & inorganic
salts, nano-compounds, enzymes, bacteriocins…
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35. ETHYLENE ABSORBER: IT’S FRESH
 Small plaster-style strip containing a patented mixture of clay
and other minerals that absorb ethylene, the ripening
hormone which causes fruit to ripen and then turn mouldy
 The strip does not affect the recyclability and do not add
extra cost to the consumer
If all UK supermarkets used It’s Fresh!, they could avoid
wasting over 13 500 000 packs of tomatoes and almost
19 500 000 punnets of strawberries!
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36. ETHYLENE ABSORBER: SCA PACKAGING
 The fruit crate “fruit fresh”, made of corrugated
cardboard, uses the hollow spaces between the
corrugations to apply active materials (Kaolin &
Zeolithe), in this case an ethylene absorber.
 The ethylene absorbing corrugated cardboard crate can
help to slow down the ripening process and reduce
losses due to more rapid ripening.
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37. SELECTIVE PERMEABILITY: SIRANE’S SIRA-FLEX™ AND EVAP FILM
 Fully compostable film which has been
developed to have the optimum balance
between humidity control and gases (O2 and
CO2) permeability.
 Allowing the moisture and gases that are
normally released by ripening produce to
escape, preventing the development of mould.




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Cauliflower & broccoli: 5 days extension
2 days shelf-life for cabbages, leeks and carrots.
Green beans shelf life extension of more than 20 days
Asparagus shelf life extension by an extra 2 days.

38. ACTIVE SHEET: FENUGREEN FRESHPAPER
 An innovative and active “dryer sheet of paper” made from
edible organic extracts (Impregnated with organic spices)
that can be placed under the produce where it’s stored.
 Inhibit the growth of bacteria, fungi and the like, making the
food last longer : keep produce fresh for 2-4 times longer
than normal
 It’s biodegradable and can be composted or recycled.
 As long as the sheet emits a maple-like odor that means
it’s active. After about two or three weeks, the smell will
fade and the sheet should be replaced.
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39. FRESH THINKING STRATEGY: LINPAC PACKAGING
 Biomaster Antimicrobial Technology is a silver-based additive that can
be introduced into any plastic, paper, textile, paint or coating product.
 Treated products have been proven to reduce the growth of
Campylobacter on their surface by up to 99.99%.
 New range of bakery containers that keep pastry-based products
spongier and fresher for longer: reduced the amount of moisture
lost and thereby increasing the shelf-life without using additional
food preservatives
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40. CO2 EMITTERS: ULTRAZAPXTENDAPAK
 An active absorbent pad designed to extend freshness
of meat, poultry and fish by maintaining the product's
sensory features: color, texture and smell.
 Includes additives that produce CO2, an inert gas known
to have bacteriostatic properties. Moisture from the
packaged protein is absorbed by the cellulose pad, which
then produces a steady stream of CO2
 CO2 gas "wraps" itself around the protein creating an
envelope that helps retard the growth of spoilage
bacteria present on the surface of the food.
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41. SLB™ (SHELF LIFE BOOSTER): HEFESTUS
SLB™ - Unlike all other MAP sealers – Hefestus’ modified atmosphere is
achieved within one fully automatic vacuum free SLB™ sealing head.
SLB™ extends product’s shelf life without need of preservatives or freezing,
enabling storage & delivery of goods at room temp or chilled.
 Enables manufacturers to pack fresh fish and seafood and keep
its freshness, good flavor and high quality for up to 21 days
 Doubling poultry product shelf life to 8 days
 Double salads shelf life, but also maintain the delicate texture
and freshness of vegetables
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42. VACUUM SKIN PACKAGING: FRESHCASE®
 The hermetic packaging offers a shelf life of more than
30 days for whole muscle beef and extends typical
retail display life up to 28 days compared to 3-5 days
for tray overwraps-an advancement that offers cost
savings from reduced markdowns, spoilage, waste and
labor costs for repackaging.
 Significantly decreases packaging and logistic costs—as well as
material waste (up to 75 per cent less ) and energy usage—
compared to MAP (modified atmosphere packaging) packaging.
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43. INTELLIGENT PACKAGING
CONCEPTS & INNOVATIONS
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44. INTELLIGENT PACKAGING
TRACK, SENSE & COMMUNICATE
 Intelligent packaging (IP): systems that monitor the condition
of the packaged food to give information about the quality
during transport and distribution
 Enhance food safety and biosecurity
 The uniqueness of IP is in its ability to communicate: the package is the food’s best
companion and is in the best position to communicate the conditions of the food.
1. Track the product
2. Sense the environment inside or outside the package
3. Inform the manufacturer, retailer and consumer
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45. INTELLIGENT PACKAGING
TIME TEMPERATURE INDICATORS

Temperature variations can lead to changes in product safety and quality. An important indicator
for monitoring the quality of packaged food is temperature.

TTIs are used as cost-effective and user-friendly devices to monitor, record, and translate the
overall effect of temperature history on food quality in the supply chain

Principle of TTI operation: mechanical, chemical, enzymatic or microbiological irreversible
change, usually expressed as a visible response in the form of a mechanical deformation, colour
development or colour movement
IP demand will be fueled by greater use of
TTI labels and tags due to new regulations
calling for increased track and trace
capabilities with perishable foods
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46. INTELLIGENT PACKAGING
APPLICATIONS
1.
2.
Quality and safety indicators: (TTIs) - microbial growth gas sensing devices - pathogen detection
3.
Traceability devices: Radio frequency identification (RFID)
chips/tags
4.
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Tamper evidence: Breach of pack containment
Product authenticity: RFID - holographic images, logos

47. FRESHNESS DETECTOR: THE FRESH LABEL
 Made to test the different levels of ammonia that
the meat contains.
 Different types of meats emit a source of ammonia
that can determine the expiration or spoilage.
 The sticker changes its color as more ammonia
releases the meat.
 When the meat is completely expired, the bar-code on the package label would completely
disappear and the cashier would not be able to ring up the item
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48. CHECKPOINT®: ENZYMATIC TTIS
 Warn of any time-temperature conditions which could potentially represent abusive
conditions that might lead to growth of pathogens like E. coli within the product
 Based on a colour change induced by a drop in pH resulting from the controlled
enzymatic hydrolysis of a lipid substrate
 Hydrolysis of the substrate causes a drop in pH and a subsequent colour change in
the pH indicator from dark green to bright yellow
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49. FRESH-CHECK®: FRESHNESS YOU CAN SEE
 A self-adhesive device that is specifically formulated to match
the shelf life of the food products to which it is affixed
 As the active center is exposed to temperature over time it
gradually changes color to show the freshness of the food
product
 Fresh-Check is based on a solid state polymerization
reaction, resulting in a highly coloured polymer.
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50. 3M MONITORMARK™: TEMPERATURE EXPOSURE
 Monitor product temperature exposure through the entire supply chain
 Provide a non-reversible record of temperature exposure that is accurate and
easy to interpret
 Utilize a chemically activated, irreversible dye color change that occurs when
the monitored environment reaches a specified threshold temperature (+/-1°C).
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51. BIOSENSOR: THE FOOD SENTINEL SYSTEM™
 Biosensors are compact analytical devices that detect, record
and transmit information pertaining to biological reactions
 FSS is a biosensor system capable of continuous detection of
pathogens in food packages
 A specific-pathogen antibody is attached to a membraneforming part of the barcode.
 The presence of contaminating bacteria such as Salmonella sp.,
E. coli 0157:H7 and L. monocytogenes will cause the formation
of a localized dark bar, rendering the barcode unreadable upon
scanning
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52. PAKSENSE: TEMPERATURE MONOTORING LABEL
 Monitor time and temperature of perishable products during
distribution and storage.
 Visual indicators will flash if temperature excursions occur and all
time and temperature data can be downloaded at the receiving point.
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53. RFID: TRACK AND TRACE
•
RFID (Radio frequency identification) uses tags affixed to assets (food
product, containers, pallets, etc.) to transmit accurate, real-time information to
a user’s information system.
•
RFID benefits to the food industry: traceability, inventory management,
labour saving costs, security and promotion of quality and safety
 RFID tag may also be integrated with a TTI or a
biosensor to carry time-temperature history and
microbiological data
 RFID tags can be printed on packaging like bar codes.
Nanotech could eliminate the need for silicon chips
entirely with ink-based RFID circuits
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54. ACTIVE RFID: FIX TEMPERATURE TROUBLES
 Up to 50% of food products are wasted in the food supply chain.
 Strawberries and other ‘soft fruits’ that are highly sensitive to temperature
conditions experience the greatest amount of loss, hence the need for a
real-time temperature monitoring system (The optimum T for strawberries is
between 37-39 deg F)
 Bionest, the largest Spanish organic strawberry producer, deployed active
RFID tag that supplies information on the remaining shelf-life of
strawberries
 Lead to significant reductions in strawberries loss
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55. RFID TAG: MEAT AUTHENTICITY AND TRACEABILITY
 Track the entire production process, from the time
pigs arrive at the slaughterhouse until the prosciutto
is sent to warehouses and retail stores
 Verify ham's authenticity
“ We want to protect the consumer so that each
person knows the story of each ham through RFID,
including when the pig was born and details about its
life and death”
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56. WRAP-UP . . .
SMART, FLEXIBLE & ECO-FRIENDLY
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57. PACKAGING A PART OF THE SOLUTION
1)
2)
The environmental impact of over-packaging is widely debated, and
rightly condemned
3)
It’s very visible but little understood by consumers: Packaging comprises
approx. 5% of the environmental impact
4)
Packaging serves to protect more resources than it consumes, thus
bringing economic, environmental and social benefits.
5)
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Packaging only exists because products exist: Packaging protects what
it sells and sells what it protects
Modern Society couldn’t function without it!!

58. PACKAGING FUTURE…
 In the near future the role of packaging will change, we will see
packaging as a resource rather than a resource waster
 Keeping the molecule in play will gain momentum (recyclability)
 Bio-based packaging materials will grow, but not necessarily
biodegradable.
 Bright Future for Stand-Up Pouches: Standing for protection, Standing
for communication, Standing for convenience, Standing for sustainability
 Increasing health and environmental awareness, rising food prices and
food safety concerns and improved purchasing power will drive growth in
the smart packaging market.
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59. THANK YOU !!!
Islem Yezza
islemyezza@gmail.com
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