Spain based plastics technology center, Aimplas has coordinated to develop a new biodegradable packaging for cheese and pasta to ensure preservation while lowering cost and environmental impact.
Developed within the framework of the European project BIO4MAP, the new sustainable packages are designed to extend the shelf life of cheese and fresh pasta.
Aimplas project main researcher Nuria López said: “The role of AIMPLAS in this project, besides coordinating it, has been focused on developing the biodegradable and oxygen-barrier material, needed to comply with the final requirements of the food to be packaged, as well as being the responsible of processing the new materials developed to obtain the new multilayer packaging.”
The new generation of barrier, multilayer and transparent package is expected to cost 25% lower when compared to the conventional ones. It will also lower environmental impact and carbon footprint.
The biodegradable packaging features different layers of bioplastics and a wax coating sourced from olive leaves.
It is designed for containing packaged food in modified atmosphere insulating the product from oxygen and humidity to prevent the bacteria and fungi growth.
With 30 months duration, the €1.5m BIO4MAP project is funded by the European Union’s Seventh Framework Program.
Project participants include Central Quesera Montesinos, Vallés Plàstic, Artibal, among others.
The end users of the packages include Altoni-Kelderman and Sachsenmilch.
Recently, Aimplas said it is working with researchers of Biobottle project to develop a biodegradable material for manufacturing big multilayer bottles or bags, and the small monolayer bottles.
The biodegradable material is being developed as an alternative to high density polyethylene bottles which can be recycled completely.
