Packaging

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Packaging Food Safety
Arab Quality and Food Safety Conference - A Step
Toward Harmonization
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-
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• Slim Zeghal
• Managing Director
• SIED Emballage - COGITEL Group

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Outline

• Introduction
• How food safety concerns affect our processes
• How food safety concerns impact our product
• Innovations
• Conclusions

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Food safety critical path to the consumer
Introduction
Raw Materials
Raw Materials
converter
Agro-industry
Inks Glues Solvents Films
Packer
Regulator
Distributor
Design Agency
Vendor
Consumer
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A definition of Packaging
Introduction

• A french proverb says
•  The dress does not make the priest 
• This is not true anymore in our new world
•  The packaging does make the product !

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A definition of packaging (continued)
Introduction

• Packaging is the Expression of the Soul of every
  Product Peter Brabeck CEO Nestlé
• Packaging provides the means of ensuring the safe
  and traceable delivery of a product to the
  ultimate consumer in sound condition at the
  minimum overall cost and in an attractive and
  informative fashion also caring for an easy usage

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Implications for food safety
Introduction

• Safe delivery
• Traceability
• Sound condition
• ? protection
• Information
• Easy usage
• ? Reclosable
• ? individual servings

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It all starts with quality procedures
Process

• ISO 9001 2000 version
• BHP
• BRC/ IoP

• HACCP
• ISO 22 000

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It goes on with traceability
Process
Suppliers
Storage
Slitting

• Production controls
• Labels for each product
• Full traceability back to supplier production
  team
• ERP system

Printing
Ink
Lamination
glue
Customers
Slitting
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Institutional framework
Process

• National industry upgrade program
• Helped finance laboratory equipment
• clean production environment
• information system
• Packtec
• Provides technical expertise
• advanced analytical techniques
• third party assessment for export to France
• Cepex, Foprodex, Famex
• Marketing communications efforts
• Export initiatives

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Use of compatible materials
Process

• Alimentarity certificates from raw materials
  producers
• Measurement of residual solvents
• Ban of prohibited solvents (Toluene free)
• Migration studies packaging/packed product
  interaction
• compatibility
• Advice on materials
• selection

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Types of Packaging Commonly Used
Product

• Shelf-Stable Packaging
• Traditional shelf-stable packaging consisted of
  cans or glass jars. The newest shelf-stable
  packaging uses plastic containers. So, instead of
  opening a can of soup or stew, pouring it into a
  pan and heating it, you can pull a plastic soup
  package off the shelf and pop it into a
  microwave. Such products can be safely stored on
  the shelf without refrigeration. Assuming there
  are no breaks or tears in the package, these
  products should maintain top quality for more
  than a year.
• Packaging That Requires Refrigeration
• Vacuum Packaging
• With this method, fresh raw ingredients or
  partially-cooked ingredients are vacuum-sealed in
  a plastic pouch. The pouch is heat-processed,
  then quickly chilled and transported under
  refrigeration. Sous vide products must be kept
  refrigerated. Like other vacuum-packed products,
  sous vide products will last 3 to 4 weeks
  refrigerated. To serve, you simply heat the bag
  in boiling water.
• Modified Atmosphere Packaging
• Oxygen in the package is mixed with a gas
  (normally carbon dioxide and/or nitrogen) that
  slows spoilage, discoloration, and the growth of
  harmful bacteria. Vacuum packages now include raw
  pork tenderloin, fully-cooked roast chicken, tuna
  spreads, and tortellini. Some foods may require
  additional cooking or heating before serving, so
  always check the label.

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The 10 most unwanted bacteria
Product

1. Campylobacter jejuni
2. Clostridium botulinum
3. Clostridium perfringens
4. Escherichia coli
5. Listeria monocytogenes
6. Salmonella Enteritidis
7. Salmonella Typhimurium
8. Shigella
9. Staphylococcus aureus
10. Vibrio cholerae

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Materials selection criteria
Product

• Required barrier properties
• Oxygen other gases
• Humidity
• Aroma
• Light
• Required structural properties
• Closure
• Shelf stability
• Required processability
• High cadency packing
• Microwaveability
• Heat resistance
• Required consumption date limitations

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Additional criteria
Product

• Cost effective!
• Practical
• Attractive
• Reclosable
• Adapted servings
• Temper evidence
• which also contribute to food safety!

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Information traceability on the packaging
Product
Consumption date
Consumer information
Bar Code for identification
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Drivers for change innovation
Innovations

• Social behavior
• Smaller family, Snacking habits
• Processed food vs natural
• Fridge, micro-wave
• Distribution sector
• Hypermarkets
• Supermarkets
• Specialized chains
• Proximity shops
• More marketing, communications design
• More export focus for the agro-industry
• Legislation

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Innovations

• "Imagination is more important
• than knowledge."
• Albert Einstein

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Zippers for reclosability
Innovations
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Sleeves, decorative temper evidence!
Innovations
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Holography anti-counterfeiting
Innovations

• Both decorative and a security feature
• Still mainly used for high end products, pharma
  cosmetics
• Usually combined with temper evidence features

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RFID Big Brother in small packages
Innovations

• Advantages
• Better logistics for retailers
• Better product info
• Improved shopping experience
• Safety, traceability
• Disadvantages
• Cost
• Technology not mature yet
• Physical limitations
• No industry standard

RFID tag
Reader
Computer
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Freshness indicators
Innovations

• Dynamic use-by date indication based on
  microbial development simulation

Label is red bar code is veiled product is
spoiled
Label is transparent product is fresh
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Contamination detection
Innovations

• Placing antibody-based tests on polymer packaging
  films to detect pathogens or other selected micro
  organisms. The insert sends a visual alert when
  it encounters targeted spoilage bacteria, or
  pathogens such as E-coli, Listeria and
  Salmonella.
• It will also alert consumers if chemicals such as
  those used for pesticides are present in a food.

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A call for action!
Conclusions

• "You may never know what results come from your
  action. But if you do nothing, there will be no
  result."
• - Mahatma Ghandi