Brussels, 17 November 2003
“Active” and "intelligent" food packaging: Commission proposes amendment to EU law on materials which come into contact with food
The European Commission proposed today a revised Regulation(1) on materials
Brussels, 17 November 2003
“Active” and "intelligent" food packaging: Commission proposes amendment to EU law on materials which come into contact with food
The European Commission proposed today a revised Regulation(1) on materials which come into contact with food. Among the proposed changes is a more modern approach to the principle that packaging materials should not interact with the food they contain. This will allow the introduction into the EU of “active” and "intelligent" packaging that, for example, prolongs shelf life or monitors and displays information about the freshness of food. The proposal will also set up traceability requirements so that materials coming into contact with food are identified at all stages of production and distribution. The proposal will now be examined by the European Parliament and the Council under the co-decision procedure.
David Byrne, the EU Health and Consumer Protection Commissioner said: “EU legislation has to keep pace with advances in food packaging technology. Active and intelligent packaging should be allowed in Europe, provided it complies with the principles of EU food safety law. This proposal also extends our "farm to fork” approach to safety so that any materials clearly intended to come into contact with food can be identified and traced”.
What are food contact materials?
Food contact materials are all items intended to touch food. This includes packaging such as plastic wrapping, and glass bottles as well as objects like coffee machines and soup spoons. The revised Regulation also covers adhesives and printing inks.
Allowing the introduction of “active” and "intelligent" food packaging
Recent technological developments have allowed the food industry to create “active” packaging to prolong food quality and shelf life. Active packaging interacts with food to reduce oxygen levels or add flavourings or preservatives. “Intellig