FAQ on Bioplastics
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Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
More Than Just Dry Air
More than just dry air Rich Heimsch To avoid the damage of micro-cracks and delamination during the processing of electronic components, appropriate environmental storage is essential. The introduction of lead-free soldering and the associated higher processing temperatures involved makes moisture management even more critical. In this collection of articles published in SMT 007 magazine, Rich Heimsch of Super Dry Totech discusses the issues of moisture damage and specialized moisture management and tracking technology for Components and PCBs. IPC/JEDEC J-STD-033C Joint February 2012 Supersedes IPC/JEDEC J-STD-033B Industry Includes Amemdment 1 October 2005 Standard Handling, Packing, Shipping, and Use of Moisture/ Reflow and/or Process Sensitive Components The advent of surface mount devices (SMDs) introduced a new class of quality and reliability concerns regarding damage from the solder reflow process, such as cracks and delamination. This document describes the standardized levels of floorlife exposure for moisture/reflow sensitive SMDs along with the handling, packing, and shipping requirements necessary to avoid moisture/ reflow related failures. Companion documents J-STD-020 and J-STD-075 define the classification procedure and JEP113 defines the labeling requirements. For moisture sensitivity, moisture from beyond moisture sensitivity such as thermal atmospheric humidity enters permeable sensitivity, flux sensitivity, or cleaning process packaging materials by diffusion. Assembly sensitivity. processes used to solder SMDs to printed The purpose of this document is to provide circuit boards (PCBs) expose the entire manufacturers and users with standardized package body to temperatures higher than methods for handling, packing, shipping, and 200 °C. During solder reflow, the combination use of moisture/reflow and process sensitive of rapid moisture expansion, materials devices that have been classified to the levels mismatch, and material interface degradation defined in J-STD-020 or J-STD-075. -
Implementation of Plastic Fusing Method to Upcycle Products of Plastic Waste
Advances in Social Science, Education and Humanities Research, volume 197 5th Bandung Creative Movement International Conference on Creative Industries 2018 (5th BCM 2018) Implementation of Plastic Fusing Method to Upcycle Products of Plastic Waste Terbit Setya Pambudi1*, Yanuar Herlambang2, Fajar Sadika3 1School Of Creative Industries, Telkom University, Bandung, Indonesia Abstract. Plastic waste is one of the most numerous in number, approximately 10 % of the total waste in the world. Plastic packaging, grocery bags, and home furnishings are the types that often found. There have been many efforts to reduce the amount of waste and the impact it causes, one of them is the up-cycling method. Up-cycling is the utilization method of waste products that have more value or new. By using this method, in addition to being able to reduce the plastic waste amount while creating new products with new value and functionality, namely small wallets, shopping bags, backpacks, gadgets sleeve etc. One method of up- cycling plastic is plastic fusing methods that uses heat and plastic waste to create new materials with thickness and strength. The current utilization of plastic waste has been undertaken by communities to produce a product, namely craftsman group named Kunarti but less variety of processing methods, limited to knitting method only. Based on the phenomenon, this research was conducted to find out how the application of the plastic fusing method so that it can be easily done, and into alternative methods of up- cycling which is can be applied by the craftsmen community in Bandung. Keywords: plastic fusing, plastic waste, upcycle 1 Introduction One of the largest contributors to household waste is plastic. -
Instructions: Wine Kits with Grape Skins
00XXXX 2018 INSTRUCTIONS: BE SURE TO USE ALL INGREDIENT PACKAGES INCLUDED IN YOUR KIT. WINE KITS WITH Your wine kit includes the following: • Wine Base – unlabeled large bag consisting of grape juice concentrate GRAPE SKINS pLaCe YOuR • Reserve(s) (if included)– smaller bag pROduCtiON • Grape Skins bag – smaller bag COde StiCkeR HeRe iMpORTANT: ensure that your primary fermenter is large enough for the juice bladder • Muslin bag – to hold grape skins (Found on the top of with space for foaming during fermentation. • May contain oak (granular, chips or cubes), your wine kit box) • Yeast Pack (up to 2 packages) • Packet #2 Bentonite (up to 2 packages)– helps yeast activity and removes proteins • Packet #3 Potassium Metabisulphite – used to prevent oxidation and improve shelf life • Packet #4 Potassium Sorbate – inhibits yeast cell reproduction • Fining Agents – Kieselsol (up to 2 packages) and Chitosan (up to 2 packages) – Removes suspended particles, which results in a clear SPECIFIC GRAVITY (S.G.) BY STAGE stable wine STARTING S.G. STABILIZING S.G. 1.080 - 1.100 < 0.996 wineMaking equipMent needed primary Fermenter: a food grade graduated plastic container up to STEP 1 DAY 1 - PRIMARY FERMENTATION DAY 1 30 L/8 uS gal. date: MM / DD / YY 1.1 Clean and sanitize equipment to be used. Starting S.g.: Carboy: 1.2 pour 1 L (4 cups) of hot tap water into bottom of the primary fermenter and stir in a glass or plastic carboy to hold 23 L /6 uS gal. packet #2 Bentonite. Mix well. and will fit a fermentation lock and stopper. -
Packaging-Related Food Losses and Waste: an Overview of Drivers and Issues
Review Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues Bernhard Wohner *, Erik Pauer, Victoria Heinrich and Manfred Tacker Section of Packaging and Resource Management, FH Campus Wien (University of Applied Sciences), 1030 Vienna, Austria; [email protected] (E.P.); [email protected] (V.H.); [email protected] (M.T.) * Correspondence: [email protected]; Tel.: +43-1-606-6877-3572 Received: 4 December 2018; Accepted: 31 December 2018; Published: 7 January 2019 Abstract: Packaging is often criticized as a symbol of today’s throwaway society, as it is mostly made of plastic, which is in itself quite controversial, and is usually used only once. However, as packaging’s main function is to protect its content and 30% of all food produced worldwide is lost or wasted along the supply chain, optimized packaging may be one of the solutions to reduce this staggering amount. Developing countries struggle with losses in the supply chain before food reaches the consumer. Here, appropriate packaging may help to protect food and prolong its shelf life so that it safely reaches these households. In developed countries, food tends to be wasted rather at the household’s level due to wasteful behavior. There, packaging may be one of the drivers due to inappropriate packaging sizes and packaging that is difficult to empty. When discussing the sustainability of packaging, its protective function is often neglected and only revolves around the type and amount of material used for production. In this review, drivers, issues, and implications of packaging-related food losses and waste (FLW) are discussed, as well as the implication for the implementation in life cycle assessments (LCA). -
THE FLAVOR APPRENTICE SHELF LIFE FLAVOR INFORMATION Concentrated Flavors Do Not Spoil, Or Go Rancid, Like Fruit Juices Can., So
THE FLAVOR APPRENTICE SHELF LIFE FLAVOR INFORMATION Concentrated flavors do not spoil, or go rancid, like fruit juices can., so they do not really have an "expiration date". But under certain conditions they can change. In other words, you will notice that a "fresh" bottle might seem different from an older bottle. Basically, what my flavor manufacturer tells me is that the flavors can have a very long shelf life, when they are not continuously opened and are stored in glass. It is not necessary to store them in the refrigerator, but I don't think that this would hurt them. But sometimes refrigeration can cause re-crystallization of flavors that have a lot of the crystals like ethyl maltol in them. Please refer to our COA for our shelf life statement. Here's some background. Every concentrated flavor is a mixture of raw materials, and every flavor blend can act differently. For example flavors that have a vanilla characteristic are going to have slightly different storage capabilities than fruit flavors. Here's the reason. Vanilla and caramel flavors are mostly made of large molecules like vanillin, ethyl vanillin , etc. These molecules are not very volatile, and tend not to escape the bottle when you open it. They will be fairly stable. Fruit flavors, on the other hand, are made of much smaller molecules in general. Whenever you open a bottle, it's the lightest and smallest molecules that escape and reach your nose quickly. Over time when you open a bottle over and over again more and more proportion of these lighter molecules leave the bottle and eventually the character of the flavor will be changed. -
Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: an Overview
polymers Review Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview Diako Khodaei, Carlos Álvarez and Anne Maria Mullen * Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland; [email protected] (D.K.); [email protected] (C.Á.) * Correspondence: [email protected]; Tel.: +353-(1)-8059521 Abstract: Biodegradable polymers are non-toxic, environmentally friendly biopolymers with con- siderable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agri- cultural and animal processing co-products and wastes. Animals processing co-products are low value, underutilized, non-meat components that are generally generated from meat processing or slaughterhouse such as hide, blood, some offal etc. These are often converted into low-value products such as animal feed or in some cases disposed of as waste. Collagen, gelatin, keratin, myofibrillar proteins, and chitosan are the major value-added biopolymers obtained from the processing of animal’s products. While these have many applications in food and pharmaceutical industries, a sig- nificant amount is underutilized and therefore hold potential for use in the generation of bioplastics. This review summarizes the research progress on the utilization of meat processing co-products to fabricate biodegradable polymers with the main focus on food industry applications. In addition, the factors affecting the application of biodegradable polymers in the packaging sector, their current industrial status, and regulations are also discussed. Citation: Khodaei, D.; Álvarez, C.; Mullen, A.M. Biodegradable Keywords: biodegradable polymers; packaging materials; meat co-products; animal by-products; Packaging Materials from Animal protein films Processing Co-Products and Wastes: An Overview. -
Bio-Based and Biodegradable Plastics – Facts and Figures Focus on Food Packaging in the Netherlands
Bio-based and biodegradable plastics – Facts and Figures Focus on food packaging in the Netherlands Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Rapport nr. 1722 Bio-based and biodegradable plastics - Facts and Figures Focus on food packaging in the Netherlands Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Report 1722 Colophon Title Bio-based and biodegradable plastics - Facts and Figures Author(s) Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Number Wageningen Food & Biobased Research number 1722 ISBN-number 978-94-6343-121-7 DOI http://dx.doi.org/10.18174/408350 Date of publication April 2017 Version Concept Confidentiality No/yes+date of expiration OPD code OPD code Approved by Christiaan Bolck Review Intern Name reviewer Christaan Bolck Sponsor RVO.nl + Dutch Ministry of Economic Affairs Client RVO.nl + Dutch Ministry of Economic Affairs Wageningen Food & Biobased Research P.O. Box 17 NL-6700 AA Wageningen Tel: +31 (0)317 480 084 E-mail: [email protected] Internet: www.wur.nl/foodandbiobased-research © Wageningen Food & Biobased Research, institute within the legal entity Stichting Wageningen Research All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The publisher does not accept any liability for inaccuracies in this report. 2 © Wageningen Food & Biobased Research, institute within the legal entity Stichting Wageningen Research Preface For over 25 years Wageningen Food & Biobased Research (WFBR) is involved in research and development of bio-based materials and products. -
Advancements and Challenges in Removing Plastic Food Packaging from the Urban Waste Stream and the Prospect of Zero-Waste Retailing
Advancements and challenges in removing plastic food packaging from the urban waste stream and the prospect of zero-waste retailing Jamie Rathwell Supervised Research Report Submitted to Professor Madhav Badami In partial fulfillment of the Master of Urban Planning degree School of Urban Planning McGill University 2019 Abstract Over the last several decades, single-use plastic food packaging has contributed to the growing stream of waste generated in urban areas. More often than not, plastic food packaging ends up in landfills, incinerators and the environment. In fact, according to estimates, only 9% of all plastics ever produced, including food packaging made of plastic, have been recycled. More recently, mounting pressure has been placed on governments, producers, retailers, and consumers to reduce the amount of plastic food packaging that they produce, use and discard. The first part of this SRP seeks to understand the roles various actors play in the pursuit of drastically reducing food packaging waste and the barriers that need to be overcome to achieve this goal. The second part of this SRP examines the operations of zero-waste food retailers in Canada and the attitudes, behaviors and characteristics of their clientele. The outcomes of this research are an overview of the advancements and challenges in reducing plastic food packaging, and an outline of barriers and concerns that will need to be addressed in the future in order to continue transitioning towards a low-waste economy. Résumé Au cours des dernières décennies, les emballages alimentaires en plastique à usage unique ont contribué à la production de déchets générés dans les zones urbaines. -
Innovative Solutions for Reusing Packaging Waste Materials in Humanitarian Logistics
sustainability Article Innovative Solutions for Reusing Packaging Waste Materials in Humanitarian Logistics Alberto Regattieri * ID , Mauro Gamberi, Marco Bortolini ID and Francesco Piana Department of Industrial Engineering, Alma Mater Studiorum—University of Bologna, 40136 Bologna, Italy; [email protected] (M.G.); [email protected] (M.B.); [email protected] (F.P.) * Correspondence: [email protected]; Tel.: +39-(0)51-209-3400 Received: 18 April 2018; Accepted: 14 May 2018; Published: 16 May 2018 Abstract: The impact of packaging waste on the environment is becoming unsustainable, which has necessitated a turning point in material recycling and reuse. Such a concept is highly relevant in the humanitarian supply chain due to the huge mass of packaging items that are provided to countries hit by disasters, with these bad conditions making it almost impossible to adopt a rational management of waste streams. The goal of this study is to provide an approach and feasible solutions to reduce the environmental influence of waste produced by packaging and at the same time, to help people affected by disasters. Starting from the analysis of the available materials, several solutions of packaging reuse and recycling are developed and several prototypes are realized and tested in collaboration with the United Nations Humanitarian Response Depots-Lab (UNHRD-Lab), which starts from the basic packaging materials used to supply first-aid to people, including cardboard, pallets, woods, and plastics. This paper addresses the above ideas and presents the design process, results and some quality tests. The experimental evidence encourages future on-field validation in refugee camps. -
Coca-Cola 2020 World Without Waste Report
2020 World Without Waste Report THE COMPANY Introduction Design Collect Partner What’s Next Assurance Statement Design Make 100% of our packaging recyclable globally by 2025—and We have a responsibility to help solve the global use at least 50% recycled material plastic waste crisis. That’s why, in 2018, we in our packaging by 2030. launched World Without Waste—an ambitious, sustainable packaging initiative that is creating systemic change by driving a circular economy Collect for our bottles and cans. Collect and recycle a bottle or can for each one we sell by 2030. The World Without Waste strategy has signaled a renewed focus on our entire packaging lifecycle—from how bottles and cans are Partner designed and produced to how they’re recycled Bring people together to and repurposed—through a focus on three support a healthy, debris-free environment. fundamental goals: Our sustainability priorities are interconnected, so we approach them holistically. Because packaging accounts for approximately 30% of our overall carbon footprint, our World Without Waste strategy is essential to meeting our Science-Based Target for climate. We lower our carbon footprint by using more recycled material; by lightweighting our packaging; by focusing on refillable, dispensed and Coca-Cola Freestyle solutions; by developing alternative packaging materials, such as advanced, plant-based packaging that requires less fossil fuel; and by investing in local recycling programs to collect plastic and glass bottles and cans so they can become new ones. This is our third World Without Waste progress report (read our 2018 and 2019 reports). Three years into this transformational journey, the global conversation about plastic pollution—and calls for urgent, collaborative action—are intensifying. -
Kraft Paper Flexible Packaging
Building on our portfolio of sustainable packaging Andrew King 6 November 2019 ForwardMondi: -Forwardlooking statements-looking statements disclaimer disclaimer This document includes forward-looking statements. All statements other than statements of historical facts included herein, including, without limitation, those regarding Mondi’s financial position, business strategy, market growth Thisand developments,document includes expectations forward- lookingof growth statements. and profitability All statements and plans other and thanobjectives statements of management of historical for facts future included operations, herein, are inc forluding,ward -withoutlooking limitation,statements. those Forward regarding-looking Mondi’s statements financial are position, sometimes business identified strategy, by the market use of growthforward and- developments, expectationslooking terminology of growth such and as profitability ‘believe’, ‘expects’, and plans ‘may’, and objectives ‘will’, ‘could’, of management‘should’, ‘shall’, for ‘risk’, future ‘intends’, operations, ‘estimates’, are forward ‘aims’,-looking ‘plans’, state ‘predicts’,ments. Forward‘continues’,-looking ‘assumes’, statements ‘positioned’ are sometimes or ‘anticipates’ identified or theby thenegative use of thereof, forward other-looking variations terminology such as “believe”, “expects”,thereon or “may”,comparable “will”, “could”,terminology. “should”, Such “shall”, forward “risk”,-looking “intends”, statements “estimates”, involve “aims”, known “plans”,and unknown “predicts”,