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Packaging

Thinner is more Sustainable – Foodstuff
Packaging gets Lighter and Lighter

Packaging performs an essential service where foodstuffs are concerned. Over the years, technical advances have
substantially reduced the amount of material required.

oodstuffs would not survive art in 1991. And in that same period, tinplate, for example, which are now
without packaging. Packaging according to IK Industrievereinigung 60 percent thinner than in 1974.
Fprotects the contents against Kunststoffverpackungen (the Plastic
harmful influences and ensures Packaging Industry Association), DOWNGAUGING TURNS LESS INTO

a longer shelf life, in addition packaging has become 25 percent MORE
to food safety. Thanks to the lighter. Increases in material Thinner fi lm solutions have

latest packaging materials, these efficiency in plastic packaging since reduced the use of resources for

requirements can now be fulfi lled 1991 resulted in a saving of around flexible packaging of the kind

with much less material than a few 2.6 million tonnes of CO2 in 2013, specifically used for foodstuffs.
years or decades ago. Packaging gvm reports. “Downgauging” is the umbrella
designers have succeeded in expression for measures in this

developing packaging from This was made possible by reducing area. Briefly, it means turning less

thinner and thinner material, while wall and film thicknesses, improved into more. Maximising effi ciency
improving its protective function. material properties, and optimised without compromising on quality.
According to the Gesellschaft shaping and processing techniques. In practice, downgauging refers to
für Verpackungsmarktforschung Despite increased demands on the process of replacing a traditional

(Society for Packaging Market packaging such as re-sealing and thicker film with a thinner fi lm
Research, gvm), plastic packaging divisibility into smaller units, it was that offers better performance. The
consumption has decreased by 35 still possible to save materials. The providers of films and packaging

percent compared to the state of the same applies to drink cans made of machines represented at FachPack
demonstrate time and again that
they are devoting maximum effort
to this task. The advances they are
making in packaging design now
make it possible, for example, to pack
fresh products like meat and fi sh in
skin packaging that uses much less
material. The products are placed on
a tray that is then sealed with a skin

film. Just by switching its ready-
packaged poultry range to this type
of packaging, discount retailer Netto
aims to reduce its plastic waste by up
to 13 tonnes per year. The company
reports that, compared to traditional
plastic trays of the same size, the
very thin, airtight skin fi lm should
achieve a saving in packaging
material of up to 60 percent.

WEIGHING UP THE ALTERNATIVES
Other adjustments in addition to
using thinner materials can be used

Food Marketing & Technology 50 February 2020