A new generation of barrier, multilayer and transparent packaging could extend the shelf life of cheese and fresh pasta, while costing 25% less than conventional packages and a 29% lower carbon footprint. Research and development on the project is being coordinated by Spain-based AIMPLAS within the framework of the European project BIO4MAP.
According to Nuria López Aznar, researcher of the extrusion department at AIMPLAS, the technology center has been focused on developing the biodegradable and oxygen-barrier material as well as being responsible for processing the new materials developed to obtain the new multilayer packaging.
The aim of the BIO4MAP project is to develop a high-barrier fully-biodegradable and recyclable structure, which is also multilayer and transparent for packaging food products that require a customized modified atmosphere by combining different biodegradable thermoplastic materials. BIO4MAP is funded by the European Union’s Seventh Framework Program.
