Many people have their own views on the chemical substances which are needed for the synthesis of packaging and food contact materials, though their views may be coloured by a number of factors. Chemicals can be a blessing and a curse.
The chapters of the book will provide a logical analysis of both the pros and cons of several chemical ingredients that are often found in packaging materials. The intention is not to publish an exhaustive list, but rather to elaborate on some striking examples.
The application of chemicals in food contact materials sparked considerable discussion. However, current innovations of food packaging technology are geared to ensuring better and more efficient quality preservation and enhanced safety.
The Belgian Packaging Institute, founded in 1954, is promoting the rational use of packaging. It functions at the service of the authorities and the industry in the field of testing, legislation, information and training.
The laboratory with official accreditation ISO 17025 executes analyses following standardized methods and procedures on materials as well as on packaging and unit loads, used in the food, non-food and dangerous goods sectors (www.ibebvi.be).