Innovation in food packaging is a key strategy for the European Union to reduce the environmental footprint of packaging materials and reduce food waste.
To tackle this challenge a new project coordinated by CSIC and composed by 20 partners started yesterday at Valencia (Spain). The project, funded under H2020 program, is entitled YPACK “high performance olyhydroxyalkanoates based packaging to minimise food waste”.
YPACK project comprises the scale-up and the commercial validation of two innovative biodegradable food packaging solutions (thermoformed tray and flow pack bag) based on PHA, with active properties and passive barrier.
These solutions will be developed to maintain or extend the shelf life of foodstuffs, reduce the food waste and minimize the environmental impact of packaging but taking in account the market trends. The results will be tested and validated in fresh products (meat, fruits & vegetables and fresh pasta), some of the most significant generators of food waste.
Tecnopackaging role will be focused on manufacturing multilayer film from different polymeric PHBV blends and laminating it with an active agent.
