Has Your Sustainable Package Ruined Your Shelf Life?Has Your Sustainable Package Ruined Your Shelf Life?

Sure, green is great, but as more companies ditch traditional plastics and foam cushioning in favor of more sustainable packaging materials, a key question is whether or not those sustainable packaging materials have the chops to preserve and protect foods and beverages through the transit that begins on the production line and ends with consumer use.

With more companies embracing sustainable packaging, Packaging Digest wanted to know: What are the effects of sustainable packaging materials on food and beverage shelf life and freshness?

For answers, Packaging Digest asked Trevor Craig, microbiologist and food safety expert with Microbac Laboratories to address the issue. The company tests the quality, safety, and performance of packaging products and operations, and maintains a laboratory network with capabilities in microbiology, chemistry, molecular biology, virology, and toxicology. We've shared Craig's answers and insights below.

Should food/beverage brands expect to potentially sacrifice formula integrity, performance, shelf life, or other factors if they opt for packaging comprised of recycled, bio-based, or compostable materials?

Craig: There is a direct link between packaging and shelf life. How you store the package and in what conditions can make or break a product's competitive advantage when it comes to shelf life. What kind of temperature, air, and moisture can enter or exit the packaging could not only affect product integrity but also how bacteria grow and how things like organoleptic changes in a product.

Related:Organoleptics: Designing Sustainable Packaging That Doesn't Stink

What unique challenges can certain kinds of sustainable or bio-based packaging materials pose to product integrity?

Craig: Many packaging differences may not have an immediate effect, things like switching to recycled materials to make packaging are going to have little impact. Luckily for us, humans are very clever, and the request for a change in packaging has caused a lot of packaging to be improved or changed quickly. For example, Styrofoam packaging for food has almost disappeared. Foam packaging is extremely good at insulation and cheap, but it doesn’t degrade in the environment. Finding alternatives to this is a challenge not necessarily because of options, but because of costs.

Which sustainable packaging materials pose the most challenges for food and beverage brands? Conversely, which existing or emerging sustainable packaging materials seem to have the most promise?

Craig: I have experienced a paper compressed product that absorbed liquid from the environment or from the product itself and caused it to become "mushy."  This compromised the food product in some cases but more frequently caused the packaging itself to fall apart. Most recently, thicker paper products have proved to be successful in dry product storage.

Related:Coca-Cola and Absolut Tackle Taste Testing for Paper Bottles

For brands firmly committed to using sustainable packaging materials, what additional measures can help them improve the protection, integrity, and shelf-life of their foods/beverages?

Craig: I would recommend they do extensive testing for the product for both organoleptic and bacteria/product stability. I’ve seen a few products switch packaging without any testing and companies then find that the product just doesn’t have the same shelf life anymore.

Consumers, more and more, are looking for fresh products without a lot of preservatives and extenders added. They are also interested in products that have less of a negative impact on the environment, so they are maybe more willing to sacrifice the longevity of a product in exchange for freshness and environmental consciousness. Overall, a shorter shelf life is acceptable if a company can cross-promote the green changes they are making, but they may need to adjust to the differences they see when packaging changes.