The food we eat has a big impact on the environment, and the global food chain is estimated to make up one third of all global emissions. In the future we will need to decrease the climate impact our food consumption has on the planet and therefore we must adjust to novel foods with a lower CO2-footprint. This thesis aims to research how two Swedish-produced novel minced meat substitute products are marketed and presented to the Swedish consumer through semiotics and discourse analysis. The visual presentation of these products’ packaging design and website information was analysed through annotated observation and interpreted through discourses based on three central themes: Swedishness, sustainability and minced meat. The analysis demonstrated that representations of all three themes are used in order to build a narrative through storytelling. The results of the analysis indicate that the central themes are used in order to convey a sense of naturalness and authenticity, as well as making the product recognisable to the consumer.

Yes

Titanium dioxide (TiO2) polymer nanocomposites improve barrier properties to gas and moisture and mechanical strength as well as providing active packaging functions. However, low compatibility between hydrophilic TiO2 nanoparticles and hydrophobic polymers such as polylactic acid (PLA) causes problems due to the tendency of TiO2 nanoparticles (TiO2) to agglomerate and form large clusters. A surface modification of TiO2 with long chain fatty acid may improve the compatibility between PLA and TiO2. The goal of this study was to enhance barrier properties of oxygen and water vapor, mechanical strength and add light protecting function to PLA composites by incorporation of oleic acid modified TiO2 nanoparticles (OA_TiO2). The objectives of this study were: 1) synthesize TiO2 and modify surface of TiO2 with oleic acid, 2) investigate dispersion stability of TiO2 and OA_TiO2 in hydrophobic media, 3) incorporate TiO2 and OA_TiO2 into a PLA matrix and to characterize properties of TiO2PLA (T-PLA) and OA_TiO2 PLA nanocomposite films (OT-PLA), and 4) to determine stability of green tea infusion in T-PLA and OT-PLA packaging model systems during refrigerated storage at 4 °C under florescent lightening. TiO2 was synthesized by using a sol-gel method and the surface of TiO2 was modified by oleic acid using a one-step method. T-PLA and OT-PLA were prepared by solvent casting. TiO2 and OA_TiO2 were analyzed by X-ray diffraction, Fourier transform infrared spectroscopy, thermal analysis and dynamic light scattering. The barrier properties to oxygen and water vapor, morphology, mechanical properties, thermal stability and light absorption properties of T-PLA and OT-PLA were characterized. Dispersion of TiO2 was improved in PLA matrix by the surface modification method with oleic acid. OT-PLA had more effective improvements in the barrier properties and flexibility than T-PLA and PLA, but toughness of the films based on Young's modules of OT-PLA was lower than the T-PLA and the PLA. The OT-PLA may have a potential to be used as transparent, functional and sustainable packaging films, but limited use for complete visible and UV-light protection for photosensitized foods. / Ph. D.

The purposes of this study are, first, to determine relative numbers and predominant types of bacterial organisms in the various food products studied; second, to evaluate the efficiency of the paper coverings of these foods; and third, to determine whether these products are potential sources of food poisoning.

There is a growing demand for the adoption of sustainable products across differentindustries, including the food packaging sector, because non-biodegradable productshave been used for a long period which has impacted the health of consumers in theNordic region. This study aims at examining the effects of plastic food packaging onthe consumers’ health in five different countries namely Finland, Sweden, Denmark,Iceland, and Norway. Anarrative synthesis of seven qualitative and quantitative sourceswas performed out of a sample of 455 articlesthat were drawn from different academic.Seven articles met the inclusion conditions and the other articles were excluded due toissues on population and alignment with the research question. The findings reveal thatplastic food packaging has adverse health effects on the endocrine and metabolicprocesses because they contain chemicals such as Bisphenol A, Phthalates, BisphenolS, PBDEs, and TBBPA. This research will be useful to other students, scholars, andhealthcare professional interested in knowing more on health and lifestyles related toplastic food packaging. / <p>The study investigates the health effects of plastic food packaging in Finland, Sweden, Denmark, Iceland, and Norway. A review of 455 academic articles, narrowed down to 7, reveals that chemicals like Bisphenol A, Phthalates, Bisphenol S, PBDEs, and TBBPA in plastic packaging disrupt endocrine and metabolic processes, posing health risks. The findings underscore the need for sustainable packaging solutions and the key words used are Plastic, Food Packaging, Effects, Nordic countries, Lifestyle, and Health</p>

Purpose: The purpose of this thesis is to investigate how food start-ups (FS) can make their primary food packaging (PFP) more eco-friendly by identifying and evaluating the performance of suited packaging alternative. The purpose was fulfilled by answering the three research questions:  RQ1) How to assess the eco-friendliness of PFP? RQ2) Which are areas of improvement in environmental performance? RQ3) What are the differences in performance across similar PFP’s?  Methods: To answer the research questions both the literature review and empirical data was required. The literature study was conducted to gather relevant theories about primary food packaging in food start-ups. To get the required empirical data, a single case study was conducted at a case company that suited the subject. The case study consisted of multiple interviews and document study. This enabled for an analysis in the form of pattern matching in order to answer the research questions and achieve the purpose.  Findings: The Study found that to assess the PFP that have direct impact on the environment the functional features and the environmental framework play a central role in the eco- friendliness of PFPs which analyzed the requirements for the PFP and a multi criteria decision making approach for the environmental assessment for the Green-PE. The stakeholder expectations were found by analyzing the criterion for the PFP. In addition, a comparison for an eco-friendlier alternative was analyzed with the current Green-PE to justify the performance for the PFP in FS.  Implications: The study results present practical implications with assessing the current Green-PE and evaluating the gaps for improvement areas, while also comparing similar PFP which is an eco-friendlier option for food packaging start-ups. As there has been no general theoretical implications, the findings of the thesis can be used as a basis for deeper insights into the subject through more extensive research.  Delimitations &amp; Scope: The focus was to identify and evaluate the current PFP environmental impact and not the other aspects of the life cycle assessment since the scope was limited. Also, a single case study was used rather than multiple case studies to analyze the eco-friendliness for PEPs.

Thesis (MBA (Business Management))--Stellenbosch University, 2008. / ENGLISH ABSTRACT: Over the last few years consumers have become more environmentally focused and have transferred this pressure upwards through the supply chain to retailers and manufacturers in turn. One of the areas under scrutiny is food packaging, as this does not form part of the product being consumed or used. Packaging's primary function is to protect the contents from the time of manufacture until it is used and the environmental footprint of packaging is only a small portion of the overall food chains'. In a study conducted by Oki and Sasaki (2000) they concluded that, a shortage of packaging materials in nations with inadequate social infrastructures causes extremely heavy losses of foodstuffs. In developed countries foodstuff waste is close to 1 %, whereas in less developed countries the waste can be as high as 50% to 75%. Functional packaging contributes to minimising this waste. Packaging media are often chosen for their ability to satisfy the product's requirements, but different materials are perceived by the public to be more or Jess environmentally friendly, independent of the functional requirements. The products with the better environmental reputation are generally those that are recycled and where companies have promoted the recycling efforts. However the perception does not necessarily reflect the actual environmental impact of the product type. In many instances, when one considers all of the energy costs and pollution effects associated with a particular product's manufacture and recycling, it can have a harsher impact than a single-use product that is disposed of after use. The long term business success of companies in the packaging industry will be linked to consumer preferences for functionally suitable, environmentally friendly packaging. To determine a product's environmental effect, a Life Cycle Analysis (LCA) is often used. LCA is a quantitative procedure to assess the environmental burdens associated with the life cycle of a product, process or service. The complete life cycle of a product includes the extraction of raw materials (including water), processing, transportation, manufacturing, distribution, the use and reuse of materials, maintenance, recycling and waste disposal. (Brent, A.C.: 2003, 115). In this report LCI's were compiled for three South African product categories, selected on the basis of volume used in the consumer market and suitable comparison products being available. Having completed the LCI based on realistic packaging products and production methods, the results per category can be presented. For a functional unit comparison of two cup types, a volume of 1000 litres was used. The results show that per functional unit, expanded polystyrene cups use 27% less energy, but produce 32% more C02 emissions than paper cups. The paper cups however use 51% more water. Neither product shows a significant overall environmental benefit over the other. For a functional unit comparison of two burger boxes, a functional number of 10 000 boxes was used. The results show that per functional unit the carton board boxes use 89% more energy, produce 268% more CO2 emissions and use 239% more water. Overall, the polystyrene burger box has a lower environmental impact. For a functional unit comparison of two protein packaging trays, a functional number of 10 000 trays was used. The results show that per unit, polypropylene trays use 94% more energy, produce 197% more C02 emissions, but only use 76% of the water compared to a foamed polystyrene tray. The LCI study has produced suitable data to provide a summary where aspects of the environmental impacts of the products can be compared. This information can be used to understand and improve the environmental footprint of the products or to educate the stakeholders who are involved in the packaging decisions. The LCI results differ from similar international studies due to the importation of most raw materials and high air emissions from local electricity production. / AFRIKAANSE OPSOMMING: Verbruikers het die afgelope paar jaar baie meer omgewingsbewus geword en plaas dus al hoe meer opwaardse druk via die verskaffingsketting op kleinhandelaars en vervaardigers. Een van die areas onder verdenking is voedselverpakking, want dit vorm nie deel van die produk wat verbruik word nie. Verpakking se primere funksie is die beskerming van die inhoud daarvan vanaf vervaardiging tot dit verbruik word. Die omgewingsimpak van verpakking is slegs 'n klein gedeelte van die algehele voedselketting. Navorsing deur Oki en Sasaki (2000) toon dat 'n tekort aan verpakkingsmateriaal in nasies met skaars sosiale infrastrukture veroorsaak geweldige verliese in voedsel. In ontwikkelde lande is voedselvermorsing ongeveer 1% terwyl minder ontwikkelde lande se voedselvermorsing so hoog as 50% tot 75% is. Funksionele verpakking help om die vermorsing te verminder. Verpakkingsmedia word dikwels gekies vir hul vermoee om aan die produk se vereistes te voldoen, maar verskillende materiale word onafhanklik van hul funksionele vereistes deur die publiek as meer of minder omgewingsvriendelik beskou. Die produkte met die beter omgewingsvriendelike reputasie is gewoonlik die wat herwin word en ook waar die herwinningspogins deur die maatskappye bemark word. Die persepsie weerspieel egter nie noodwendig die eintlike omgewingsimpak van die produktipe nie. Dit gebeur dikwels dat wanneer al die energiekostes en besoedelingsgevolge wat met die vervaardiging en herwinning van 'n spesifieke produk in ag geneem word, dit 'n erger impak as 'n produk wat slegs eenmalig gebruik en dan weggegooi word, het. Die langtermyn sukses van maatskappye in die verpakkingsindustrie sal gekoppel word aan verbruikersvoorkeure vir funksionele gepaste, omgewingsvriendelike verpakking. 'n Lewensiklus Analise word dikwels gebruik om 'n produk se omgewingsimpak te bepaal. Dit is 'n kwantitatiewe prosedure wat die omgewingslaste wat met die lewensiklus van ' n produk, proses of diens verband hou assesseer. Die volledige lewensiklus van 'n produk sluit die ekstraksie van rou materiaal (water ingesluit), prossesering, vervoer, vervaardiging, verspreiding, die gebruik en hergebruik van materiaal, instandhouding, herwinning en afval verwydering in (Brent. A.C.: 2003. 115). In hierdie verslag word die Lewensiklus Analise van drie Suid-Afrikaanse produkkategoriee saamgestel. Die kategoriee is geselekteer op grond van die volume gebruik in die verbruikersmark en ook die gepaste vergelykbare produkte wat beskikbaar is. Nadat die Lewensiklus Analise afgehandel is, gebaseer op realistiese verpakkingsprodukte en produksiemetodes, is dit moontlik om die resultate per kategorie voor te stel. 'n Volume van 1000 liter was gebruik vir die funksionele eenheidsvergelyking van twee houertipes. Die resultate toon dat, per funksionele eendheid, die polistireen houers 27% minder energie verbruik, maar dit produseer 32% meer C02 uitlatings as papierhouers. Die papierhouers gebruik egter 51 % meer water. Nie een van die produkte toon egter 'n beduidende algehele omgewingsvoordeel oor die ander nie. 'n Funksionele nommer van 10000 houers was gebruik vir 'n funksionele eenheidssvergelyking van burgerhouers. Die resultate wys dat die kartonhouers, per funksionele eeheid, 89% meer energie verbruik, 268% meer C02 uitlatings produseer en 239% meer water gebruik. Die polistireen bugerhouer het oor die algemeen 'n laer omgewingsimpak. 'n Funksionele nommer van 10 000 houers is gebruik vir die funksionele eenheidsvergelyking van twee protiene verpakkinghouers. Die resultate toon dat, per eenheid, polypropylene houers 94% meer energie verbruik, 197% meer C02 uitlatings produseer, maar net 76% water gebruik in vergelyking met die polistireen houer. Die Lewensiklus eenheidsvergelyking het gepaste data voorsien wat 'n opsomming verskaf waar die aspekte van die omgewingsimpak van die produkte vergelyk kan word. Hierdie inligting kan gebruik word om die omgewingsinvloed van die produkte te verstaan en te verbeter en ook om die deelnemers betrokke by die verpakkingsbesluite op te voed. Die Lewensiklus Analise resultate verskil van soortgelyke internasionale studies as gevolg van die invoer van die meeste rou materiale en groter lug besoedeling van plaaslike elektrisiteitsproduksie.

Les inquiétudes concernant la gestion des déchets sont croissantes dans un contexte environnemental préoccupant. De ce fait, il est apparu urgent de trouver des substituts aux plastiques conventionnels et les biopolymères semblent être une réponse prometteuse. Leurs propriétés leur permettent des usages très divers, de l'emballage alimentaire à la bio-ingénierie tissulaire en passant par la formulation cosmétique ou la pharmaceutique. S'ils jouissent d'une image positive et de l'intérêt croissant des scientifiques comme des industriels, on ne connait encore que peu leur comportement lors du vieillissement. Ce travail de thèse se propose d'étudier d'une part le vieillissement en enceinte climatique à paramètres contrôlés de certains polymères bio-sourcés et biodégradable (HPMC, Chitosan, PLA) et d'autre part, l'influence d'un traitement micro-onde sur des films de chitosan dans le cadre d'une utilisation comme le packaging alimentaire. Au cours du vieillissement, les biopolymères subissent plusieurs modifications structurales telles que des ruptures de chaînes et des phénomènes de cristallisation. Ces modifications altèrent les propriétés mécaniques des films de biopolymères. Par ailleurs, les films de chitosan, exposés au micro-onde, vont présenter un phénomène de jaunissement, révélateur de la production de composés néo-formés issus de la réaction de Maillard et susceptibles de migrer vers l'aliment en cas de contact avec le film de biopolymère / Today's increased environmental concerns and the growing questions about disposal management are contributing to growth in biopolymer industry. These materials are used in various fields such as pharmaceutic, bioengineering or tissue engineering as cell support, food formulation or packaging. In spite of a positive perception of biopolymers to improve environmental issues, biopolymers properties remain unknown, even though their biodegradability is well documented. Here we consider the influence of aging in climatic chamber on different biopolymers (HPMC, Chitosan and PLA) and in to what extent it could modify their structure and properties. Moreover, considering the opportunity for theses materials to be used as food packaging, influence of microwave heating was also tested on chitosan films. The food consumption trends tend, indeed, to the development of ready-to-eat meal that is why it is crucial to investigate theses biopolymers behavior when used in microwave oven in food contact. The aim of this study is to bring new knowledge of theses materials and to guarantee an optimal and safe use as a food contact packaging. The results showed several deep modifications in the biopolymers structure such as chain scissions or crystallization. These modifications involved a decrease in the polymer's properties. Chitosan films, exposed to increasing microwave heating times, showed gradually increasing yellowing. Maillard neoformed compounds are responsible for this color change and could be deleterious for consumer safety because of the possibility of migration in case of food contact

Neste trabalho, ingredientes naturais antimicrobianos foram adicionados em filme biodegradável (biofilme) à base de fécula de mandioca tendo como plastificantes sacarose e açúcar invertido. A seleção dos ingredientes antimicrobianos (cravo em pó, canela em pó, pimenta vermelha em pó, óleo essencial de laranja, café em pó, mel e extrato de própolis) foi conduzida por meio de um delineamento experimental (fatorial fracionado 27-3) e os biofilmes foram analisados quanto às suas propriedades de barreira (permeabilidade ao vapor de água e taxa de permeabilidade ao vapor de água) e propriedades mecânicas (resistência máxima à tração e porcentagem de alongamento na ruptura). Os biofilmes apresentaram valores inferiores aos apresentados pelo biofilme controle quanto às propriedades mecânicas. Em geral, a taxa de permeabilidade ao vapor de água nos biofilmes antimicrobianos manteve-se estatisticamente igual ao do controle. Na segunda etapa do trabalho, a otimização dos ingredientes selecionados foi realizada através de delineamento experimental, com somente adição de cravo e canela em pó, que apresentaram resultados mais promissores na etapa anterior. Foi constatado que a adição de cravo e canela em pó alterou as propriedades mecânicas, porém as alterações foram menos intensas com a adição da canela em pó do que com o cravo em pó, o que pode ser justificado pela diferença de granulometria entre eles. A taxa de permeabilidade diminuiu até certa concentração dos ingredientes (0,34% para a canela em pó e 0,20% para o cravo em pó). O efeito antimicrobiano dos biofilmes foi investigado como embalagem de fatias de pão tipo forma e foi constatado que a atividade de água dos biofilmes aumentou após 7 dias de contato. É provável que os biofilmes tenham se tornado meios propícios para o desenvolvimento de bolores e leveduras visto que estes microrganismos cresceram de forma similar ou mais intensa nas fatias de pão na presença do que na ausência dos biofilmes. A partir dos resultados obtidos, não é possível avaliar de forma clara, o efeito antimicrobiano dos ingredientes incorporados na matriz dos biofilmes contra o crescimento de bolores e leveduras em fatias de pão tipo forma. / In this work, natural antimicrobial ingredients were added to biodegradable film (biofilm) based on cassava starch with sucrose and inverted sugar as plasticizers. The selection of the antimicrobial ingredients (clove powder, cinnamon powder, red pepper powder, orange essencial oil, coffee powder, honey and propolis extract) was carried out applying an experimental design (incomplete factorial 27-3) and the barrier properties (water vapour permeability and water vapour permeability rate) and mechanical properties (tensile strength and elongation at break) of the biofilms were determined. The biofilms presented lower data regarding mechanical properties when compared to biofilm control. In general, the water vapour permeability rate of the antimicrobial biofilms was statistically equal to the control. In the second phase of the work, the optimization of the selected ingredients was carried out applying an experimental design, with the addition of only clove and cinnamon powder due to the fact that they showed the most promissing results at the previous phase. The addition of clove and cinnamon powder modified the mechanical properties but the modifications resulted by the addition of cinnamon powder were less intense tha n the ones resulted by the addition of clove powder, which can be justified by the particle size differences between them. The water vapour permeability rate decreased by specific ingredients concentration (0.34% for the cinnamon in powder and 0.20% for the clove in powder). The biofilms antimicrobial effect was investigated as packaging of pan bread slices and it was verified that the biofilms water activity increased after 7 days of contact. Probably, the biofilms became suitable substrates for yeast and mold development due to the fact that these microorganisms grew equally or more intensely in the pan bread slices when the biofilms were present in comparison to the cases of its absence. According to the results, it is not possible to evaluate clearly the antimicrobial effect of the added ingredients to the biofilm matrix against yeast and mold development in pan bread slices.

Afin de protéger les denrées alimentaires, l’industrie d’emballage enduit sur un film une couche très fine de polymère pour augmenter ses propriétés barrière aux gaz. Le problème majeur de ces enduits, généralement faits de poly (chlorure de vinylidène), vient de leur production de gaz toxiques à l’incinération. Les restrictions environnementales mondiales évoluent rapidement et sont de plus en plus strictes. De ce fait, des bioplastiques sont envisagés comme alternative. Dans ce contexte, l’objectif de la présente thèse est d'étudier le revêtement de films poly(téréphtalate d’éthylène) avec un polysaccharide, le chitosane. Ce dernier possède de bonnes propriétés barrières au gaz à sec. Cependant, son application dans l’emballage est limitée à cause de son caractère hydrophile. Le but de notre étude est donc d'améliorer les propriétés barrières à sec du chitosane par l’ajout de nano-charges d’argile et sa résistance à l’humidité par greffage de l’acide palmitique à la chaine du chitosane. L'efficacité d'incorporation de la vermiculite a été confirmée par DLS, DVS et DRX. Un facteur d'amélioration de la barrière (BiF) d’environ 100 pour l'hélium et de plus de 10 pour le dioxygène avec l'addition de 50% de vermiculite a été obtenu à sec. Le greffage de l’acide palmitique a été confirmé par spectroscopie IR-TF, ATG, DSC et RMN. Les résultats de mesures de la perméabilité hélium montrent une amélioration de facteur de la barrière (BIF) de 2 d’une couche de chitosane-g-acide palmitique et vermiculite à 60% en poids par rapport au PET non revêtu à 98% HR. / In order to protect food, the packaging industry performs a film coating with a very thin polymer layer to increase its gas barrier properties. The major problem of these coatings is that they are generally made of poly(vinylidene chloride) which leads to a toxic gas production during incineration. In view of the rapid change of the global environmental restrictions that become quite stringent, bioplastics seem promising alternatives. In this context, this thesis deals with a fundamental study of poly(ethylene terephthalate) films coated with a polysaccharide: chitosan. Chitosan offers good barrier properties in dry conditions. However, its application in the packaging is limited because of its hydrophilic character. Therefore, the main goal of our work is on one hand to enhance the dry barrier properties of the material through adding nanoclays and on the other hand to improve its resistance to moisture by incorporating palmitic acid by grafting it to the chitosane backbone. The incorporation efficiency of vermiculite was confirmed by DLS, DVS and XRD. A barrier improvement factor (BiF) of about 100 for helium and more than 10 for dioxygen with the addition of 50% vermiculite was obtained under dry conditions. The grafting of palmitic acid has been confirmed by FTIR spectroscopy, ATG, DSC and RMN. The results of helium permeability measurements showed an improvement of the barrier factor (BIF) of 2 in the case of a chitosan-grafted-palmitic acid layer with 60 weight% of vermiculite compared to the uncoated PET at 98% RH.