Research and Enlightenment on the Design of Food Packaging
Performance Based on New Materials
Jinxiu Wang
1
, Chunhong Zhang
2
, Chen Chen
1
, Xin Chen
3
, Dan Li
2,*
and Kun Sha
1*
1
Naval Health Information Center, Department of Health Service, Naval Medical University, Shanghai 200433, China
2
Naval Specialty Medical Center, Shanghai 200438, China
3
Shandong Institute of Engineering and Technology, Suzhou Institute of Medical Engineering, Chinese Academy of
Sciences, Shandong 250000, China
*
Keywords: Food Packaging Materials, Quality Control, Regulations and Standards.
Abstract: China has witnessed rapid socio-economic development in recent years. As a result of the high-quality
development of modern life, people have increasingly pursued the health and comfort of life and paid
particular attention to food safety. As people require richer and more diverse food, the food packaging industry
is developing rapidly with the birth of various packaging materials. This article reviews the development
status of food and its packaging materials in China and analyzes the main factors affecting the quality of food
packaging products. In accordance with the current domestic and foreign regulations and standards related to
food packaging materials, the article elaborates how food packaging affects food safety and puts forward the
countermeasures to control the quality of food packaging products to safeguard the legitimate rights and
interests of consumers in eating safety.
1 INTRODUCTION
Food packaging is inseparably related to food in
modern life. Food packaging, commonly known as
containers, materials, and auxiliaries, is used to
ensure the food quality in circulation and storage and
serves as the last process of food production. Aside
from being used to promote the food's efficacy, food
packaging is mainly aimed at preventing biological,
chemical, and physical external damage, maintaining
the stable quality of the food and facilitating the
transportation, storage, and sale of food.
2 CLASSIFICATION OF FOOD
PACKAGING MATERIALS
AND THEIR PERFORMANCE
In the past, people tended to pay attention to the
visual, tactile, and taste of food. With the
development of the national economy, policy
adjustment, and the change of consumption concept,
they have turned to focus on internal quality and
nutrition of food and avoid the potential pollution and
hazards. Therefore, they are urgently looking for
environment-friendly packaging materials and
suitable packaging technology.
2.1 Classification of Food Packaging
Materials
China allows the use of various food packaging
materials and containers, which come from five main
categories of raw materials: food-grade paper
packaging materials, synthetic polymer materials
(plastics, rubber, adhesives, coatings, etc.), metal
materials (steel, aluminum, tin, lead, etc.), glass and
ceramic materials, composite materials, fiber
materials (natural fibers, synthetic fibers, textiles,
etc.), wood, other materials, etc. (Huang, Lei, Huang
et al., 2015). According to the packaging function, the
packaging materials have the following categories:
barrier packaging materials, heat-resistant packaging
materials, selective permeability packaging
materials, freshness preservation packaging
materials, conductive packaging materials,
Wang, J., Zhang, C., Chen, C., Chen, X., Li, D. and Sha, K.
Research and Enlightenment on the Design of Food Packaging Performance Based on New Materials.
DOI: 10.5220/0011898000003613
In Proceedings of the 2nd International Conference on New Media Development and Modernized Education (NMDME 2022), pages 57-67
ISBN: 978-989-758-630-9
Copyright
c
 2023 by SCITEPRESS – Science and Technology Publications, Lda. Under CC license (CC BY-NC-ND 4.0)
57

decomposable packaging materials, and other
functional packaging materials.
2.2 The Performance of Food
Packaging Materials
Food products, especially high-fat or high-protein
foods, usually require a better and longer shelf life, so
they have certain requirements for their packaging
materials.
2.2.1 Barrier and Physicomechanical
Performance
Packaging materials should have some barrier
performance. For example, greasy food requires high
oxygen and oil barrier packaging; dry food requires
high moisture barrier packaging; aromatic food
requires high odor barrier packaging; fruit,
vegetables, and fresh food require packaging with
certain oxygen, carbon dioxide, and water vapor
permeability.
2.2.2 Chemical Safety
As the medical level has improved in recent years,
food and medicine safety is of great concern. And
plastic packaging materials have a greater impact on
the food and drug in direct contact. For example, the
barrier function of composite film bags coexists with
the mass transfer process of monomers such as
additives. Plastics frequently contacted with
foodstuffs still have monomers after polymerization,
and plastics also have such additives as nucleating
agents, lubricants, antistatic agents, foaming agents,
plasticizers, phenolic antioxidants, dialkyl
hydroxylamines, benzofurans, hindered amine
stabilizers, UV absorbers, heat stabilizers, antacids,
dehydrating agents, anti-fogging agents, dyes,
pigments, and fillers.
2.2.3 Functionality
As packaging materials increasingly demand "fresh-
keeping" and other functionalities, there are limited
options for packaging materials. Therefore, while
ensuring that food products contain fewer
preservatives, new packaging materials, which have
simple processing, portability, light-shielding, easy
storage, and other advantages, are needed to ensure
freshness and a longer storage period.
The composite film material of nano-TiO2, which
has been successfully developed by Japan, the United
States, and Germany, has become popular in recent
years. It is shown that nano-TiO2 has a good
antibacterial effect on bacteria, fungi, and molds.
Moreover, its addition to the packaging materials
allows the packaging materials to be antibacterial,
resulting in better protection of food and inhibition of
food spoilage (Tan,
Hu, Wang, 2020).
2.2.4 Antibacterial Performance
During food storage, packaging materials having
certain antibacterial performance can inhibit or kill
harmful microorganisms inside the packaging and
extend the shelf life of food. With the latest surface
coating technology achieved by special technology, a
layer of antiseptic material is applied to plastic
packaging film based on composite resin and other
substances to replace the preservatives added to the
food, further improving food packaging safety.
2.2.5 Degradability
Photodegradable or photo-biodegradable plastics of
starch-filled polyolefins have been widely used in
mulch, shopping bags, disposable tableware, etc.
However, these plastics are not really "environment-
friendly" and still have poor application performance,
difficult time-controlled degradation, and high cost.
For the sake of sustainable development of the earth's
resources, more renewable resource polymers are
urgently needed to replace the non-renewable
petroleum-based polymer materials, and all-
biodegradable plastics come into being. As of 2010,
the annual production capacity of biodegradable
plastics worldwide has reached one million tons. In
the coming 30-50 years, biodegradable plastics will
eventually occupy 10% of the overall market share of
plastic products, and the proportion of bio-based
biodegradable plastics will account for more than
90% (Li, Ma, Jiang et al., 2021). The performance
indicators corresponding to each testing item of food
packaging are detailed in Table 1.
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Table 1 The performance indicators corresponding to each testing item of food packaging
Performance
Indicators
Testing items The performance of the tested sample
Barrier
Performance
Oxygen permeability
Barrier performance of the packaging material to oxygen
in the environment, prevent products from bulging bags,
mildew, rancidity, and other quality problems
Water vapor transmittance
Barrier performance of the packaging material to water
vapor, preventing products from deliquescence, softness,
fragrance, color fade, and other problems
Nitrogen permeability
Preservation performance of the packaging material to
the package internal nitrogen, preventing products from
deflating and oxidation
Carbon dioxide transmittance
Preservation performance of the packaging material for
carbon dioxide inside the bag, preventing products from
color change and shortening shelf life
Peel strength
Characterize the composite fastness of the composite
film, preventing the package from delamination
Heat sealing strength
The heat-sealing effect of the packaging, ensuring no air
leakage, broken bags at the heat seal, and easy unsealing
Heat sealing performance test
Screening the most suitable heat-sealing temperature,
pressure, and time of the packaging material
Thermal viscosity
Whether the uncooled heat-sealed parts are not easy to
leak when the contents or foreign objects impact them
2.3 Testing Indicators
The requirements for the interior packaging of food
refer to the technical requirements to ensure the
quality of food in the corresponding packaging,
including packaging strength, barrier performance,
air permeability, heat resistance, and light protection
requirements. It is the requirement for the exterior
packaging made by the food to maintain its quality.
Food packaging materials usually focus on
barrier performance, physical and mechanical
performance, and chemical hygiene
performance. Among them, the testing items of
barrier performance include oxygen, water
vapor, nitrogen, carbon dioxide permeability and
the permeability of various gases after kneading,
gas permeability in high and low temperatures of
packaging films specific to the application
environment. The testing items of physical and
mechanical properties include mechanical
contact thickness measurement, peel strength,
heat seal strength, heat seal performance test,
heat bond strength, elongation at break, tensile
force, tensile strength, pendulum impact
resistance, oil resistance, falling dart impact
energy, ball drop impact resistance, tear
strength, right-angle tear strength, and chemical
hygiene performance, resistance to pendulum
impact, oil resistance, falling dart impact energy,
resistance to falling ball impact strength, tear
strength, right-angle tearing force, puncture
resistance, friction coefficient, bottle mouth
rotation torque, cap removal force, opening
force, the adhesive force between sealing
material and container mouth, ink layer bonding
fastness, sealing performance (negative pressure
method), bursting pressure, cold resistance test,
cooking resistance test, vacuum residual oxygen
test, headspace analysis, heat shrinkage force,
shrinkage rate, and cold shrinkage force. The
testing items of chemical hygiene performance
mainly include solvent residues, toluenediamine
content, non-volatile migration content, and
heavy metal content.
2.3.1 1Packaging Material Structure and
Key Indicators Control of Common
Food Products
Common food products often refer to dairy products,
meat products, vegetable products, cookies, pastries,
etc. Different food products require different
Research and Enlightenment on the Design of Food Packaging Performance Based on New Materials
59

performance indicators for their packaging materials,
and different food characteristics require different
packaging forms and packaging material structures.
In this article, the packaging forms, material
structures, and their corresponding key indicators
control of the above-mentioned common foods are
summarized (detailed in Tables 2, 3, 4, 5, 6, 7, 8, 9,
10, 11, 12) for the reference of relevant industries of
food packaging R&D, production and food
processing.
Table 2 Packaging forms of dairy products and their key quality control indicators
Food
Classification
Examples of
products
Packaging
material
Form
Critical quality control
points
Suggested indicators value
Liquid milk
Pure
milk/yogurt
Tetra Pak
Oxygen permeation
Barrier film ≤ 10, non-barrier film
≤ 1800 cm
3
/
(
m
2
·24 h·0.1 MPa
)
Thickness Limit deviation ≤ 10%
Friction coefficient 0.2 ~ 0.3
Heat sealin
g
stren
g
th ≥ 17 N/15 m
m
Sealing performance
(negative pressure
method
)
-89 KPa, airtight
Burst pressure
≥ 40 KPa, without breaking the
b
ag
Solvent residue
Benzene solvents were not
detected, and the total residual
amount of solvents was less than
or equal to 5.0 mg/L
Migration amount of
non-volatile matter
Formulated according to the
hygienic performance standards
followed by-
p
roduct materials
Aseptic pillow
bag
Thickness Deviation ≤ 10%
Ox
yg
en
p
ermeation ≤ 1. 0cm3/
(
m2·24h·0.1 MPa
)
Sterile brick
Thickness Deviation ≤ 10%
Oxygen permeation ≤ 0. 5 cm
3
/
(m
2
·24 h·0.1 MPa)
Oxygen permeation after
kneadin
g
/
Sealing performance
(negative pressure
method)
-89KPa, airtight
Migration amount of
non-volatile matter
Formulated according to the
hygienic performance standards
followed by-
p
roduct materials
Sealing performance
(negative pressure
method)
-89 KPa, airtight
Table 3 Packaging form and material structure characteristics of liquid milk food
Packaging material structure
Material structure
(example)
Shelf life
Storage
requirem
ents
Oxygen
resistanc
e
Impa
ct
resist
ance
Sealabi
lity
Comp
osite
memb
rane
Packa
ging
Coextr
usion
film
(Tetra
Pak)
Black
and
white
film
High barrier film of ≥
3 layers (including
EVOH, LDPE,
LLDPE, black and
white masterbatch);
Non-barrier film
(LDPE, LLDPE, and
b
lack and white
High
barrier
30-90
days
Non-
barrier
7-30
days
Ambient
temperat
ure
Avoid
light
Barrier
film
Higher
Non-
barrier
film
Low
Poor
The
heat
seal is
easy to
leak
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masterbatch onl
y)
Single
film
packa
ging
Monola
yer film
Ecolea
n bag
70%CaCO3+30%PP,
PE
7-21
days
Low
temperat
ure
Higher Good Good
Table 4 Packaging form and material structure characteristics of milk powder
Packaging
material structure
Packaging
form
Material
structure
(example)
Shelf
life
Oxyge
n
resistan
ce
Whether
it is a
modified
atmosphe
re
Anti-
rubbing or
puncture
Sealabilit
y
Compo
site
film
packag
ing
Alumi
num-
plastic
compo
site
film
or
Alumi
nized
compo
site
film
Four sides
Seal bag
PET/Al/LDPE
PET/Al/PET/L
LDPE
PET/Al/PA/PE
BOPP/Al/PE
BOPA/Al/PA/
PE
PET/VMPET/
PE
BOPP/VMPE
T/LLDPE
PET/VMCPP
6-12
months
High
Need
Nitrogen
filling
Or
CO
2
charging
2
Modified
atmosphe
re
Aluminum
foil, thin or
too thick,
aluminized
Composite
membrane
Not
resistant to
rubbing or
puncture
Easy to
leak in
heat seal
or folded
edges on
both
sides;
Occasion
ally,
there are
holes in
the bag
b
od
y
Stereosco
p
ic ba
g
Back seal
Folding
bag
etc.
Paper-
plastic
compo
site
film
Multiple
Bag-
shaped
PVDC/Paper/
Al/PE
Paper/PVDC/P
E
Paper/PVDC/
VMPET/PE
3-12
months
Depend
ing on
the
materia
l
Not
resistant to
rubbing
Easy to
leak in
the heat
seal
Plastic
compo
site
film
Internal
Small
package
PET/CPP,
KPET/PE,
PET/PA/PE,
KOPP/PE, etc.
3-12
months
Depend
ing on
the
materia
l
None
Rubbing
resistance
Not
resistant to
p
uncture
Easy to
leak in
the heat
seal
Table 5 Packaging forms and key quality control indicators of meat products
Food
classification
Examples of
p
roducts
Packaging material
form
Critical quality control
p
oints
Suggested indicators
value
Intestines
Ham sausage
Shrinkage casing
membrane
Thickness Deviation ≤ 10%
Shrinkage rate and
shrinkage force
Oxygen permeation
≤ 50 cm
3
/(m
2
·24 h·0.1
MPa)
Water vapor permeability ≤ 5 g/(m
2
·24 h)
Crispy
sausage/sausage
Plastic composite
film
Thickness Deviation ≤ 10%
Oxygen permeation
≤ 50 cm
3
/(m
2
·24 h·0.1
MPa
)
Tension, elongation, and
elastic modulus
/
Research and Enlightenment on the Design of Food Packaging Performance Based on New Materials
61

Anti-pendulum impact
ener
gy
/
Heat sealing strength ≥ 20 N/15 mm
Sealing performance
(negative pressure
method
)
-89 KPa, airtight
Residual solvent
Benzene solvents were
not detected, and the total
residual amount of
solvents was less than or
e
q
ual to 5.0 m
g
/L
Migration amount of non-
volatile matter
Formulated according to
the hygienic performance
standards followed by-
p
roduct materials
Table 6 Packaging forms and material structure characteristics of meat products
Packaging
Form
Material structure Advantages Disadvantages Application
Degassing
shrink
packaging
Polyvinylidene
chloride (PVDC)
casing
Good high-temperature
resistance, good barrier
performance, and good
heat shrinka
g
e
Sensitive to
temperature
High temperature
steamed ham
sausage
Nylon (PA or NY)
casings
Good high-temperature
resistance, good oil
resistance, high oxygen
resistance, good toughness,
and stren
g
th
Limited
shrinkage and
poor moisture
resistance
High temperature
boiled ham
sausage, low-
temperature
sausa
g
e
Cellulose series
casin
g
s
Good air permeability, can
b
e fumi
g
ate
d
Not edible
Low-temperature
intestines
Collagen casing
Good air permeability,
edible, suitable for high
automatic enema machine
Not suitable for
smoking
Table 7 Packaging forms and key quality control indicators of cakes and biscuits
Food classification
Examples of
p
roducts
Packaging material
Form
Critical quality control
p
oints
Suggested indicators
value
Crispy cakes or
cakes with more oil
content
Heong
Peng/sliced
bread/cake
Aluminized
composite film
Thickness Deviation ≤ 10%
Ox
yg
en
p
ermeation
≤ 20 cm
3
/( m
2
·24
h·0.1 MPa)
Nitrogen permeation
(nitrogen-filled
p
acka
g
e
)
Water vapor
p
ermeabilit
y
≤ 1 g/( m
2
·24 h)
Oxygen permeation
after kneading
No more than ten
times of oxygen
permeation before
kneading
Peel strength
/
Heat sealin
g
stren
g
th
/
Sealing performance
(negative pressure
method
)
≥-70 KPa, no air
leakage
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Headspace air body
analysis (nitrogen-filled
p
ackaging)
It is similar to the gas
composition ratio
during filling
Residual solvent
Benzene solvents
were not detected, and
the total residual
amount of solvents
was less than or equal
to 5.0 m
g
/L
Migration amount of
non-volatile matter
Formulated according
to the hygienic
performance
standards followed
b
y-
p
roduct materials
Table 8 Packaging form and material structure characteristics of biscuits
Packaging material
structure
Packaging
Form
Material
structure
(example)
Oxygen
resistanc
e
Moisture
resistanc
e
Anti-
rubbing or
p
uncture
Sealabilit
y
Compos
ite film
packagi
ng
Aluminize
d
composite
film
Ordinary
p
acking
BOPP/VMC
PP
BOPP/VMP
ET/CPP (PE)
PET/VMPE
T/PE
VMBOPP
(Cold
Sealed)
VMPET
(Cold
Sealed
)
High High
The
aluminized
layer is
thin and
not
resistant to
rubbing
It is easy
to leak in
the heat
seal or
the
folded
edges on
both
sides
Inflatable
p
ackin
g
Inner lining
tray, outer
wrapping
package
Plastic
composite
film
Ordinary
p
ackin
g
BOPP/CPP
PET/PE
OPP/PE
KOPP/PE
BOPP/KOPP
/PE etc.
Dependin
g on the
material
Higher
Rubbing
resistance
Poor
puncture
resistance
It is easy
to leak or
break the
bag in
the heat
seal
Inflatable
p
acking
Inner lining
tray, outer
wrapping
p
acka
g
e
Table 9 Packaging form and material structure characteristics of cakes
Packaging
material structure
Packaging
form
Material
structure
(example)
Oxyge
n
resistan
ce
Moistu
re
resistan
ce
Nitroge
n
resistan
ce
Anti-
rubbing
or
p
uncture
Sealabi
lity
Compo
site
film
packagi
ng
Alumi
nized
compo
site
film
Ordinary
p
acking
BOPP/VMCPP
BOPP/VMPET
/CPP (PE)
PA/VMPET/P
E
BOPET/VMCP
P
High High High
The
aluminiz
ed layer
is thin
and not
resistant
to
It is
easy to
leak in
the
heat
seal or
the
Inflatable
p
ackin
g
Inner lining
tray, outer
Research and Enlightenment on the Design of Food Packaging Performance Based on New Materials
63

wrapping
p
ackage
BOPP/VMPET
(heat seal with
coating on
BOPP)
BOPP/VMOPP
rubbing folded
edges
on both
sides
Inflatable
p
ackin
g
Inner lining
tray, outer
wrapping
p
acka
g
e
Vacuum
p
ackaging
Table 10 Packaging forms and key quality control indicators of convenience food
Food
classification
Products
Exam
p
le
Packaging
material for
m
Critical quality control
p
oints
Suggested indicators value
Instant noodles,
instant rice
noodles, instant
vermicelli, etc.
Fried instant
noodles
Plastic
composite film
Thickness Deviation ≤ 10%
Oxygen permeation ≤150 cm
3
/
(m
2
∙24 h∙0.1 MPa)
Water vapor
p
ermeabilit
y
≤4.0 g/(m
2
∙24 h)
Intensity of puncture
/
Heat sealing strength
/
Sealing performance
(negative pressure
method)
≥-70KPa, no air leakage
Solvent residue
Benzene solvents were not
detected, and the total
residual amount of solvents
was less than or equal to 5.0
m
g
/L
Migration amount of
non-volatile matter
Formulated according to the
hygienic performance
standards followed by-
p
roduct materials
Barreled
Ox
yg
en
p
ermeation
/
Water vapor
p
ermeabilit
y
/
Migration amount of
non-volatile matter
Formulated according to the
hygienic performance
standards followed by-
p
roduct materials
Opening force of cover
membrane
/
Sealing performance
(negative pressure
method
)
/
Compressive strength
/
Other
convenience
foods
Instant powder
drinks such as
black sesame
paste
Plastic
composite film
Thickness Deviation ≤ 10%
Oxygen permeation ≤120 cm
3
/
(m
2
∙24 h∙0.1 MPa)
Water vapor
p
ermeabilit
y
≤3.0g/(m
2
∙24 h)
Heat sealing strength
/
Sealing performance
(negative pressure
method
)
-89 KPa, airtight
Solvent residue
Benzene solvents were not
detected, and the total
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residual amount of solvents
was less than or equal to 5.0
mg/L
Migration amount of
non-volatile matter
Formulated according to the
hygienic performance
standards followed by-
p
roduct materials
Aluminized
composite film
Thickness Deviation ≤ 10%
Oxygen
p
ermeation ≤40 cm
3
/
(m
2
∙24 h∙0.1 MPa)
Water vapor
p
ermeabilit
y
≤1.5 g/(m
2
∙24 h)
Oxygen permeation
after kneading
No more than four times of
oxygen permeation before
kneading
Heat sealing strength
/
Sealing performance
(negative pressure
method)
-89 KPa, airtight
Solvent residue
Benzene solvents were not
detected, and the total
residual amount of solvents
was less than or equal to 5.0
m
g
/L
Migration amount of
non-volatile matter
Formulated according to the
hygienic performance
standards followed by-
p
roduct materials
Table 11 Packaging forms and material structure characteristics of instant Powder Drink
Packaging material
structure
Packaging
Form
Material
structure
(example)
Oxygen
resistance
Water
resistanc
e
Rubbing
resistanc
e
Sealability
Plastics
Film
packagi
ng
Aluminu
m-
plastic
composi
te film
Ordinary
packing
PET/Al/LDPE
PET/Al/PA/CP
P
High High Poor
It is easy to
leak at the
heat seal or
the crease
on both
sides of the
packaging
b
a
g
Table 12 Packaging Forms and Material Structure Characteristics of Instant Noodles and Other Instant Foods
Packaging
material structure
Packagi
ng
Form
Material
structure
(Example)
Oxyge
n
resistan
ce
Water
resistan
ce
Rubbing or
puncture
resistance
Sealability
Plastics
Film
packagi
ng
Alumi
num-
plastic
comp
osite
fil
m
Ordinary
packing
PET/Al/PA/CP
P
PET/Al/PE
High High
Not resistant
to rubbing
High
puncture
resistance
It is easy to
leak at the heat
seal or the
crease on both
sides of the
p
acka
g
in
g
ba
g
Alumi
nized
Ordinary
p
acka
g
in
BOPP/VMCPP
PA/VMPET/P
Higher Higher
Less resistant
to rubbin
g
Easy to leak in
the heat seal
Research and Enlightenment on the Design of Food Packaging Performance Based on New Materials
65

comp
osite
film
g or
covering
film
E
BOPP/VMPET
/PE
PET/VMPET/
PE
High
puncture
resistance
3 REGULATIONS AND
STANDARDS FOR FOOD
PACKAGING MATERIALS
Food containers and packaging materials have a dual
significance for food safety. Suitable packaging
methods and packaging materials can protect food
from external environmental pollution and keep the
moisture, quality, and other characteristics of the food
unchanged; however, the chemical components
contained in the packaging materials may migrate
into the food. Food safety will be affected if the
migrated amount exceeds a certain value.
In this regard, countries worldwide attach great
importance to the quality and safety of food contact
materials. To ensure food safety, it is necessary to
guarantee the quality and safety of food contact
materials. To this end, many countries have
established and improved corresponding regulations,
formulated relevant quality and safety standards, and
developed testing technologies and other measures.
3.1 China
On February 3, 2019, the State Administration for
Market Supervision of China announced the notice of
the 2019 Legislative Work Plan of the State
Administration for Market Supervision. In particular,
to strengthen the supervision of food packaging
quality and safety, the Measures for Supervision and
Administration of Food-related Product Quality and
Safety was formulated, which indicates that the State
Administration for Market Supervision will tighten
the supervision on food-related products.
3.2 Europe and the United States
US FDA (Anonymous, 2020) has the following
regulations on associated packaging: food must be
packaged under hygienic conditions; the production
of food packaging materials must be based on Good
Manufacturing Practice (GMP); packaging materials
and their components in contact with food must meet
the requirements of regulations and standards.
The Safety Regulations on Migration of Food
Contact Packaging Materials and Appliances
formulated by the US Food and Drug Administration
(FDA) and the European Union have constituted a
green trade barrier to various importing countries. As
a result of this regulation, China's exports of food
packaging materials and food products have suffered
from a series of obstacles abroad due to contact
material (Xu, Li, Wei, 2009). The EU's trade barriers
to packaging have increased from a few to dozens in
recent years. The EU issues as many as 40 warnings
on food packaging materials to China each year,
revealing that China has a difficult situation for food
packaging materials.
4 ENLIGHTENMENT
As consumers focus on the function, health,
convenience, and nutrition of food today, the food
industry is continuously putting forward new
demands on food packaging. According to this
article, the development trend of food packaging is
analyzed as follows: food packaging is more
convenient, lightweight, and green, which greatly
promotes the development of low temperature
resistant, microwaveable or special packaging
materials. Complex packaging materials are
replacing the single type, and environmental-friendly
biodegradable materials are preferred for food
packaging. Such development of food packaging is
more in line with the needs of modern consumption.
In the overall assessment of food packaging
materials, biodegradable materials have high
transportation and storage costs, and edible
packaging has many problems to be solved (such as
packaging performance, production costs, processing
technology, varieties, application targets, safety
assessment).
Owing to various factors, China lags in the
administration of food packaging materials. The
standard of some food containers, packaging
materials, and processing aids is too old, and the
testing items are relatively few. There are no
corresponding standards and testing methods for
many components and new products, resulting in
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ineffective control of harmful components in
packaging materials. In the production of complex
packaging materials, there are no sanitary standards
and nationally unified product standards for the
widely used inks and adhesives. Following the
emergence of some new food packaging materials,
there is an urgent need to develop, revise and update
the standards, and improve the safety evaluation
procedures and evaluation mechanisms for new
materials.
The market access system for food packaging
materials and appliances includes a production
licensing system, mandatory inspection system,
market access mark system, and supervision and
inspection system. We can learn from the successful
experience of Europe and the United States and other
developed countries to build a traceable food and
packaging safety database, establish and improve the
food packaging access system and regulatory
measures, such as food and packaging quality and
safety certification system, food and packaging recall
system.
In designing and selecting packaging materials,
the following methods can be used to select materials
according to needs: referring to existing or already
used packaging materials for the same or similar
characteristics of food; comparing the advantages and
disadvantages of similar food packaging materials on
the market; determining the type and specifications of
packaging materials through trial and test packaging.
Before choosing, the parameters testing of packaging
materials can also be carried out. Users should fully
understand the parameters of packaging materials
such as oxygen permeability, water permeability,
pressure resistance, tensile resistance, tear resistance,
folding resistance, heat resistance, peeling, mold
resistance. They also need to understand the
parameters of the packaging parts such as drop,
pressure resistance, vibration resistance, impact
resistance, and rotation test for the storage and
transportation process. Therefore, it requires the user
to be aware of packaging regulations and standards to
ensure the smooth operation of packaging materials,
operations, and circulation.
5 CONCLUSION
China will continue developing food packaging
materials and related regulations and standards to
achieve high standards and quality. As China
becomes a major food production and consumption
country, there is an increasing urgency to study the
safety of food packaging materials. Therefore, it is
suggested that China's food safety-related
departments and research institutes are committed to
the study of high-quality and safe food packaging
materials while promoting the development of
corresponding regulations and standards to ensure the
healthy and rapid development of China's food
packaging industry.
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Anonymous. Food and Drugs Administration, (2020)
Food and Drugs Administration [S]
Huang Y Q, Lei X P, Huang J M et al. (2015) Safety status
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Li H, Ma L, Jiang Y et al. (2021) Research progress of
nanocarriers containing antibacterial agents in active
plastic packaging [J]. Plastics Industry. 49(07): 1-5.
Tan L, Hu C Y, Wang Z W. (2020) Research progress of
nano-titanium dioxide antibacterial food packaging
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Xu W C, Li D L, Wei H. (2009) Research progress of food
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