Abstract:

BIOPACK is a new concept in food packaging. It will involve new approaches such as the use of oxygen scavengers, preservatives encapsulated in cyclodextrins (CDs) incorporated into PLA (polylactic acid) and PHB (poly 3-hydroxybutyrate) as active protective agents in this biobased system. In the first instance, this new proactive packaging will be targeted towards considerably improving the quality and safety of cheeses. The objective is to extend the shelf-life of cheeses from 2-3 months to 9 months. BIOPACK will aim to be cost-competitive and a successful concept could help to expand the market for hard and very hard cheeses considerably, especially through providing a new packaging which makes increased exports from Europe possible. This could be of major economic benefit to cheese producers directly and farmers indirectly in many regions of Europe. The BIOPACK principles will also be exploitable for the packaging of other foods.

Contacts

Coordinator

• The Royal Veterinary and Agricultural University Department of Dairy and Food Sciences / DENMARK

Participant

• Henrik Skou PEDERSEN / Arla Foods Amba DENMARK
• Jozsef SZEJTLI / Cyclolab Cyclodextrin Research & Development Laboratory Ltd HUNGARY
• Claus KOCK JENSEN / Danapak A/S DENMARK
• Hans LAIMBOCK / Hycail B V Research and Development / NETHERLANDS
• Hycail BV NETHERLANDS
• Alojzy UBANOWSKI / Institute of Chemical Fibres Department of Biomaterials / POLAND
• Luc DE BAERE / Organic Waste Systems NV BELGIUM
• Raija AHVENAINEN / Technical Reseach Centre of Finland FINLAND