Leaders in the food packaging industry are looking for ways to move away from plastics that harm the environment, and new technologies are in development to help accomplish their goals.
For instance, France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios. The company has developed a novel enzyme that can biologically depolymerize all polyethylene terephthalate (PET) plastic waste so that it can be efficiently recycled into new bottles. PET, the most common thermoplastic polymer, is used to manufacture bottles, polyester clothing fibers, and food containers.
Current recycling processes, which are mechanical rather than biological, are not able to break down the plastic to its original form. As a result, the recycled products they produce do not meet the same quality standards as original PET plastic.
Carbios’ process is “truly a recycling process, not just reuse,” Stephan says. “Any kind of PET post-consumer waste, including a transparent bottle, colored bottle, opaque bottle, or mixed packaging, is used as a raw material to make any kind of PET product, with the same quality and specifications as a ‘virgin’ PET.”
The enzyme that Carbios has developed and optimized is so selective that PET—“and PET only”—is broken down into monomers, Stephan says. Anything left in the waste stream, such as other polymers, paper, or adhesives, does not influence the process. The process operates at biological temperature, with hydrolysis at 72°C, atmospheric pressure, in water.
The food and beverage industry has made bold commitments to use more and more recycled plastics in their packaging to help reduce plastics pollution in the world, but “the objectives that have been set cannot be met with the current technologies of mechanical recycling,” Stephan says. He believes that Carbios’ technology can help food and beverage companies meet their goals for using recycled plastics because it allows for the recycling of any PET post-consumer waste, and can produce new PET plastic at quality levels that are approved for use with food and beverages.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
Consumer attitudes and experiences when purchasing allergy-friendly foods.
The column highlights trending snack food ingredients, such as fiber, plant protein, and whole foods such as nuts and lentils.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
SHIFT20 took attendees on a virtual tour of the latest products, services, insights, and technologies that are shaping the science of food and ringing in a new era of innovation.
The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
Following a long-term diet that’s low in carbohydrates and high in fat and protein from vegetables may reduce the risk of the most common subtype of glaucoma, according to a study published in Eye-Nature.
The U.S. FDA has announced in a letter of enforcement discretion that it does not intend to object to the use of certain qualified health claims regarding consuming certain cranberry products and a reduced risk of recurrent urinary tract infection in healthy women.
Joywell Foods, a food technology company developing a sweet protein portfolio, has announced the closing of a $6.9 million Series A financing round.
