Spanish plastics technology centre Aimplas (Valencia; www.aimplas.net) has coordinated research within the framework of the European BIO4MAP (www.bio4map.eu) project to develop sustainable packaging, extending the shelf life of cheese and fresh pasta. The result of the work is a generation of barrier, multilayer and transparent packages with a cost 25% lower than conventional packaging and a reduction in environmental impact and carbon footprint of up to 29%.

The combination of layers of bioplastics PLA and PVOH, joined by innovative biodegradable adhesives and a wax coating obtained from olive leaves, produces packaging suitable for containing food in a modified atmosphere, insulating the product from oxygen and humidity in order to avoid the growth of bacteria and fungi.

Nuria López, principal researcher on the project for Aimplas, said: “The role of Aimplas in this project, besides coordinating it, has been focused on developing the biodegradable and oxygen-barrier material needed to comply with the final requirements of the food to be packaged, as well as being responsible for processing the new materials developed to obtain the new multilayer packaging.”