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HIGH PERFORMANCE POLYHYDROXYALKANOATES BASED PACKAGING TO MINIMISE FOOD WASTE

Project description

Innovative packaging solutions minimise food waste

Petroleum-based plastic materials used in food packaging contribute to the growing problem of plastic waste. The EU Circular Economy strategy proposes alternative packaging solutions that utilise by-products from the food industry, such as cheese, whey and almond shells. These solutions aim to ensure biodegradability and recyclability, while also reducing food waste. In this context, the EU-funded YPACK project will undertake the pre-industrial scale-up and validation of two innovative food packaging options based on PHA (polyhydroxyalkanoates). These include a thermoformed tray and a flow pack bag, both equipped with active and passive barrier properties. The project will adopt a comprehensive approach and methodology encompassing the development of packaging, product validation, a social approach (dissemination, policies, and regulatory aspects), and market assessment.

Objective

The main objective of YPACK is the pre-industrial scale up and validation of two innovative food packaging solutions (thermoformed tray and flow pack bag) based on PHA, with active and passive barrier properties. New packaging will use food industry by-products (cheese whey and almond shells), assure the biodegradability and recyclability, and reduce food waste, in the frame of the EU Circular Economy strategy.

YPACK will use a holistic approach and methodology involving different knowledge areas: Development of packaging solutions (Production of PHBV layers, compounding, prototyping, Industrial Validation), Product Validation (Quality / Shelf life), Social approach (Customer profiling, Dissemination, Policies & Regulatory) and Market Assessment (Business study and Risk assessment). YPACK is aligned with the EU Circular Economy strategy, including the use of raw bio-based food industry by-products, LCA studies, recyclability & biodegradability of packaging and trying to reduce Food Waste. The project is constructed in line with the Responsible Research and Innovation guidelines of the European Commission.

The project has a total duration of 36 months. Several processes related to the production of multilayered passive and active systems based on raw PHBV will be optimised and scaled up to pre-industrial size to validate the production of the proposed packaging solutions for extend the shelf life of selected food products. They consist in:
i) a multilayer tray involving an inner active layer, and
ii) a multilayer flow pack with improved barrier properties. A consumer profiling and market study will be performed at the first stage of the project in order to identify consumers´ preferences, market needs and match them with the new EU regulations and packaging materials breakthroughs.

Fields of science (EuroSciVoc)

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Keywords

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Programme(s)

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Topic(s)

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Funding Scheme

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IA - Innovation action

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Call for proposal

Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.

(opens in new window) H2020-SFS-2016-2017

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Coordinator

AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Net EU contribution

Net EU financial contribution. The sum of money that the participant receives, deducted by the EU contribution to its linked third party. It considers the distribution of the EU financial contribution between direct beneficiaries of the project and other types of participants, like third-party participants.

€ 510 878,75
Address
CALLE SERRANO 117
28006 MADRID
Spain

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Region
Comunidad de Madrid Comunidad de Madrid Madrid
Activity type
Research Organisations
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Total cost

The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.

€ 510 878,75

Participants (23)

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