Weighing Restricted Chemicals When Designing Food Packaging: An Analysis and Resource

The challenge of minimizing risks from chemical contaminants in food packaging just got easier.

New research out of Iowa State University pulls together regulated and restricted chemical substances in a new resource for stakeholders and manufacturers.

The new study supported by IAFNS surveys and compiles publicly available Restricted Substances Lists to identify Chemicals of Concern—a high priority in designing Food Contact Materials (FCMs). Examples of FCMs include multilayer plastic and paper packaging, can coatings, single layer paper and plastic packaging, food preparation utensils and surfaces. Each of these materials contain many components including adhesives, pigments, antioxidants, sealants and others to function properly.

Scholars with the Polymer & Food Protection Consortium at Iowa State University carefully reviewed and analyzed global chemical lists and regulations to create a resource for stakeholders in the food packaging sector.

The chemicals addressed include phthalates, bisphenol, PFAS, flame retardants, heavy metals and others. Numerous intentionally and non-intentionally added chemical substances can be released in the life cycle of plastics, potentially affecting human health, the environment and recycling systems.

This study compiles regulations, threshold limits, and typical FCM applications from Restricted Substance Lists developed by domestic and international stakeholders.

According to the authors, “This work can serve as a framework for converters, brand owners, and regulatory decision makers for updating or developing new Restricted Substance Lists to mitigate potential risks of hazardous chemicals to human and environmental health in the packaging industry…”

Research group leader Greg Curtzwiler, Ph.D. also notes that, “While this work is not intended to create a master RSL with all chemicals described, it helps provide context to why some chemicals are frequently found on them. This research can help facilitate converters to move towards safer, greener alternatives in their products and processes.”

The paper is available here.

About IAFNS

The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is committed to leading positive change across the food and beverage ecosystem. This paper was supported by IAFNS Food Packaging Safety & Sustainability Committee. IAFNS is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research. iafns.org