BIO4MAP project results: New packaging for cheese and pasta

Completed in April 2016, the BIO4MAP project is now bringing a new type of food packaging to the market. The consortium promises a significant increase in shelf life for fresh pasta and cheese, a cost 25% lower than alternatives, and an environmental and carbon footprint reduced by up to 29%.
The packaging material consists at least 75% of raw materials from renewable sources. It includes different layers of bioplastics and a wax coating produced from olive leaves. It is easy to recycle, presents excellent mechanical properties and protects its content from oxygen and humidity, thereby preventing the development of bacteria and fungi (News Item European Commission, 17 August 2016).
Click here for the news item.
Click here for more information about the project.
Click here for more information about the NVC Course Food Packaging.

If you have any questions about this subject, please contact us: info@nvc.nl, +31-(0)182-512411. This item is also included in our monthly overview, the NVC Members-only Update.