Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya:

Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya –Fokus Keamanan Pangan - PHA

Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya: Fokus Keamanan Pangan

Purwiyatno Hariyadi Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center, and Department of Food Science and Technology Faculty of Agricultural Engineering and Technology Bogor Agricultural University Purwiyatno Hariyadi [email protected]

Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya: Fokus Keamanan Pangan

Purwiyatno Hariyadi Disampaikan pada Workshop “Pengembangan Road Map Pengawasan Kemasan Pangan”, BPOM RI Di Ruang Sidang Fakultas Teknologi Pertanian, IPB 22 Desember 2014

Purwiyatno Hariyadi [email protected]

[email protected]

1


Kemasan Pangan ............. Fungsi

Inovasi

The aims of packaging include:

Kemasan Pangan

• Prevent physical damage, e.g. from knocking, shaking or crushing • Prevent contamination from microorganisms, pollution or vermin; • Protect against dehydration or dampness; • Protect the product’s nutritional and sensory characteristics; • Keep the product in peak condition; • Help to increase a product’s shelf life. Purwiyatno Hariyadi [email protected]

Kemasan Pangan ............. Fungsi Demands of the product Kemasan Pangan Demands of:

Secondary packaging Primary packaging

Consumer Retailer

Demands of: Production

Produk Pangan

Marketer

Distribution Storage

Demands of legislation, and “environment’


[email protected]

2


Kemasan Pangan ............. Fungsi

 trend perkembangan kemasan pangan adalah untuk memberikan Produk Pangan yang Lebih Baik. Demands of the product

Inovasi

Kemasan Pangan Secondary packaging

Demands of: Consumer Retailer

Demands of:

Primary packaging

Production

Produk Pangan

Distribution

“Nilai Lebih”

Marketer

Storage

Demands of legislation, and “environment’


Produk Pangan dg Nilai Lebih : ............. ~ Nilai Pangan ?

Value of = FOODS

A

B

Xs x

Ys Purwiyatno Hariyadi [email protected]

[email protected]

3



Quality factors

Safety

Texture

factors

Appearance

Eco-Friendliness

Flavor Taste Psychological Value of = Safety FOODS

Physiological

Ethic ETC

Performance

QTY/Calorie

Nutrition

Functionality

Safety x Price

Time to Prepare

“handling complexity”



Quality factors

Safety

Texture

factors

Appearance Flavor Taste

Psychological Value of = Safety FOODS

Physiological

QTY/Calorie

Ethic ETC Eco-Friendliness Performance Nutrition

Functionality

Safety x Price

Time to Prepare



[email protected]

4



Safety factors Psychological

Physiological

Safety

Safety



Psycological Safety • Cultural/Life Style • Belief

• Religion


[email protected]

5



Physiological Safety

Chemical hazards; include natural chemicals that may be in a food or chemical agents that we may add to a food (cleaning agents).

• Chemicals • Physicals • Microbiologicals



• Also include alergen Physiological Safety • Chemicals • Physicals • Microbiologicals

• Peanuts • Tree Nuts (walnuts, pecans, almonds, cashews, hazelnuts/ macadamia nuts, pistachio nuts, etc.)

• • • • • •

Milk Egg Wheat Soy Fish Shellfish


[email protected]

6



Physiological Safety • Chemicals • Physicals • Microbiologicals

Physical hazards: include foreign objects that can be introduced into food during growing, harvest/slaughter, and or processing. • rocks (vegetables) • bone (animal products), and • metal (from processing equipment).



Physiological Safety

• Microbiological hazards: include bacteria like Salmonella, viruses like Hepatitis, and parasites like those that cause trichinosis.

• Chemicals • Physicals • Microbiologicals


[email protected]

7


INNOVASI  Consumer trends? PACKAGING INNOVATIONS?  Meningkatkan nilai pangan

Quality factors

Safety

Texture

factors

Appearance Flavor Taste

Psychological Value of = Safety FOODS

Physiological

QTY/Calorie

Ethic ETC Eco-Friendliness Performance Nutrition

Functionality

Safety x Price

Time to Prepare



Produk Pangan dg Nilai Lebih : ............. ~ Nilai Pangan ? PACKAGING INNOVATIONS?  Meningkatkan nilai pangan

 Lightweight one-trip glass bottles  Easy-open lightweight beverage and food cans  Plastic bottles and tubes  PET bottles  Flexible packaging sachets and pouches  Plastic films  Child resistant packaging  Liquid packaging cartons  Aseptic packaging Purwiyatno Hariyadi [email protected]

[email protected]

8


Produk Pangan dg Nilai Lebih : ............. ~ Nilai Pangan ? PACKAGING INNOVATIONS?  Meningkatkan nilai pangan  Ovenable packaging  Modified atmosphere packaging  Frozen food packaging  Microwaveable packaging  Chilled food packaging  Aerosols for toiletries & household products  Plastics pots for almost everything  Multiple packaging – board and plastics  Shelf ready packaging  ……….. ETC


Packaging Innovations for Better Value of Foods

Mintel. Market trends and packaging innovation Pro2Pac, March 2011 Purwiyatno Hariyadi [email protected]

[email protected]

9




Packaging Innovations for Better Value of Foods ACTIVE PACKAGING • ~ Smart/ Intelligent Packaging • Active packaging system which has capacity (i) to sense internal or external environmental change and (ii) to respond by changing its own properties or attributes and hence the internal package environment. • The package(s) acts as a messenger of information in the distribution system.


[email protected]

10


Packaging Innovations for Better Value of Foods ACTIVE PACKAGING

Floros, John D., Lise L. Dock, and Jung H. Han. 1997. “Active Packaging. Technologies and Applications.” Food, Cosmetics and Drug Packaging, 20(1).





[email protected]

11





Packaging Innovations for Better Value of Foods Temperature Limit Indicator

Temperature limit

A temperature limit or "threshold" indicator give a signal when a certain temperature limit is exceeded. In the graph above, a temperature limit indicator shows a color (or other visible) indication once 45º F is exceeded.

Source: http://www.vitsab.com/htdocs/VITcompare.htm Purwiyatno Hariyadi [email protected]

[email protected]

12


Packaging Innovations for Better Value of Foods Time-Temperature Integration Indicator (Also known as TTI) TTI determines the end point based on the time-temperature history (area under the curve). “A” has a long time run than “B”, although the timetemperature history is the same. end point

end point

Unlike the temperature limit indicator, TTI will not be triggered when the temperature reaches a certain limit.

Source: http://www.vitsab.com/htdocs/VITcompare.htm Purwiyatno Hariyadi [email protected]

Packaging Innovations for Better Value of Foods Lifelines' Fresh Check Indicators Fresh Check indicator is printed in a bull's-eye configuration either with simple instructional text on the label (left and right), or without text (middle).

The Lifelines’ Fresh Check indicators are color-changing, self-adhesive labels which respond to cumulative exposure to temperature. They are attached to packages of perishable products at the time of production to help consumers determine, at a glance, whether the products are still fresh at point-of-purchase and at home. The indicator center gradually and irreversibly darkens, faster at higher temperatures and more slowly at lower temperatures. The TTI can be tailored to match the specific product's shelf life characteristics. In large commercial quantities of several million labels, the price per label typically ranges from 2.5 to 3.5¢ each.

Source: http://www.lifelinestechnology.com/technology.html Purwiyatno Hariyadi [email protected]

[email protected]

13


Packaging Innovations for Better Value of Foods INTERACTIVE PACKAGING • The future of food packaging lies in interactive technology. • Innovations in this area comprise inventions such as: “U Can See” packaging?


Packaging Innovations for Better Value of Foods INTERACTIVE PACKAGING


[email protected]

14


Packaging Innovations for Better Value of Foods INTERACTIVE PACKAGING


Packaging Innovations for Better Value of Foods INTERACTIVE PACKAGING • The future of food packaging lies in interactive technology. • Innovations in this area comprise inventions such as: “U Can See” packaging? Bar Code? RFID technology used to track food from source to destination Expanded labeling and preparation information provided via the Internet


[email protected]

15


Packaging Innovations for Better Value of Foods PACKAGING & NANOTECHOLOGY? Nano-scaled additives in polymers (Novifa foods, 2010); Potential increased performance on:          

Mechanical strength Dimentional stability Thermal stability Chemical resistance Flame retardancy Electrical conductivity Optical properties Transparency UV resistance Barrier properties


Packaging Innovations for Better Value of Foods PACKAGING IS GOING GREEN ~ sustainable packaging Some features of sustainable packaging may include: • Recyclability, reusability & use of recycled content • Increasing (bio)degradability of packaging • Minimising raw material use • Logistics efficiency • Carbon & energy intensity • Use of alternative raw materials


[email protected]

16






[email protected]

17


Packaging Innovations for Better Value of Foods Packaging optimization ?

Minimal packaging? Smaller packaging? Lighter packaging?

How is it going to impact the packaging performance?


Packaging Innovations for Better Value of Foods Packaging optimization ? ‘Any attempts to reduce packaging impacts should only be pursued if they maintain or reduce the impacts of the packed product’ Source: ‘A Global Language for Packaging and Sustainability’ a report from the Global Packaging Project as part of the Consumer Goods Forum


[email protected]

18


Packaging Innovations for Better Value of Foods Packaging Optimization  Just Right Packaging

Product

Product

Product

Packaging

Underpackaging –resulting in Product wastage or damage

Packaging

Packaging

Overpackaging : –resulting in packaging wastage

Required performance


Packaging Innovations for Better Value of Foods Packaging Optimization  Just Right Packaging


[email protected]

19


Packaging Innovations for Better Value of Foods Akhirnya ... Kemasan pangan = Waktu kontak antara bahan pangan dan bahan pengemas (lama simpan)

Food Contact Substances Bahan Pengemas

Bahan Food Product Pangan

Faktor yang mempengaruhi migrasi

Karakteristik Bahan Pangan • Kadar lemak • Ukuran (luas permukaan)


Packaging Innovations for Better Value of Foods Akhirnya ...

 Kemasan pangan = melindungi nilai pangan  Innovasi kemasan pangan = meningkatkan nilai pangan  Prasyarat Nilai Pangan = Keamanan Pangan (Jasmani, Rohani)


[email protected]

20


Kebutuhan Pengawasan? Akhirnya ...

 Kemasan pangan = melindungi nilai pangan  Innovasi kemasan pangan = meningkatkan nilai pangan  Prasyarat Nilai Pangan = Keamanan Pangan (Jasmani, Rohani)


Kebutuhan Pengawasan? Mengacu kepada peraturan yang sudah ada ...


[email protected]

21


Kebutuhan Pengawasan? Mengacu kepada peraturan yang sudah ada ... Yaitu kemasan sebagai food contact surface Concern for migration : Factor that influence migration: Concentration of substance/s that migrate Contact Surface Contact time Temperature Molecular weight Structure Nature of the substance/s Dll  consumer behaviour Purwiyatno Hariyadi [email protected]

Kebutuhan Pengawasan? Mengacu kepada peraturan yang sudah ada ... Yaitu kemasan sebagai food contact surface Gunakan Prinsip Analisis Risiko  Penetapan TDI (Tolerable Daily Intake)  mengacu pada “Recognized Authoritative Scientific Body (RASB), seperti European Food Safety Authority (EFSA); USFDA, dll  Penetapan SML (Specific Migration Limits), dll perlu dilakukan berdasarkan pada studi paparan yang memadai dan studi perilaku konsumen dalam penggunaan kemasan pangan.


[email protected]

22


TERIMAKASIH

THANK YOU Purwiyatno Hariyadi [email protected]

[email protected]

23

Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya:

Recommend Documents