Trend Perkembangan Kemasan Pangan & Kebutuhan …phariyadi.staff.ipb.ac.id/files/2014/12/Trend... · 2014-12-27 · Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya –Fokus

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

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Purwiyatno Hariyadi [email protected]

Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya:

Purwiyatno Hariyadi

Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center, andDepartment of Food Science and TechnologyFaculty of Agricultural Engineering and TechnologyBogor Agricultural University

Fokus Keamanan Pangan


Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya:

Purwiyatno Hariyadi

Disampaikan padaWorkshop “Pengembangan Road Map Pengawasan Kemasan Pangan”,BPOM RIDi Ruang SidangFakultas Teknologi Pertanian, IPB22 Desember 2014

Fokus Keamanan Pangan


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

InovasiKemasanPangan

The aims of packaging include:

• Prevent physical damage, e.g. from knocking, shaking or crushing

• Prevent contamination from micro-organisms, 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.


Secondary packaging

Primary packaging

Demands of the product

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

KemasanPangan

Produk Pangan

Demands of legislation,and “environment’

Demands of:

Consumer

Retailer

Marketer

Demands of:

Production

Distribution

Storage


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Demands of legislation,and “environment’

Demands of:

Consumer

Retailer

Marketer

Secondary packaging

Primary packaging

Demands of the product

Kemasan Pangan............. Fungsi trend perkembangan kemasan pangan adalah

untuk memberikan Produk Pangan yang Lebih Baik.

InovasiKemasanPangan

Demands of:

Production

Distribution

Storage

Produk Pangan“Nilai Lebih”


Xs

Ys

Value ofFOODS = x A B

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


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Value ofFOODS = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance

QTY/Calorie Nutrition

Appearance Eco-Friendliness

Qualityfactors

Safetyfactors

Physiological

SafetyPrice Time to Prepare “handling

complexity”

Psychological

Safety



Value ofFOODS = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



Qualityfactors

Safetyfactors

Physiological


complexity”

Psychological

Safety



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Safetyfactors

Physiological

SafetyPsychological

Safety



Psycological Safety

• Cultural/Life Style

• Belief•Religion



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Physiological Safety

• Chemicals• Physicals

• Microbiologicals

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



• Also include alergen• Peanuts• Tree Nuts (walnuts, pecans,

almonds, cashews, hazelnuts/macadamia nuts, pistachio nuts, etc.)

• Milk• Egg• Wheat• Soy• Fish• Shellfish






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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).






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



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Consumer trends?INNOVASI

PACKAGING INNOVATIONS?

Value ofFOODS = x

ETC

Flavor

Functionality

EthicTexture

Taste Performance



Qualityfactors

Safetyfactors

Physiological


complexity”

Psychological

Safety

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



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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


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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.


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





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Source: http://www.vitsab.com/htdocs/VITcompare.htm

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.

Temperature limit


Temperature Limit Indicator


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Source: http://www.vitsab.com/htdocs/VITcompare.htm

end point

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 time-temperature history is the same.

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


Time-Temperature Integration Indicator(Also known as TTI)


Source: http://www.lifelinestechnology.com/technology.html

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.

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).


Lifelines' Fresh Check Indicators


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INTERACTIVE PACKAGING

• The future of food packaging lies in interactive technology.

• Innovations in this area comprise inventions such as:“U Can See” packaging?





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• 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 destinationExpanded labeling and preparation information

provided via the Internet


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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 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



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Packaging optimization?

How is it going to impact the

packaging performance?


Minimal packaging?Smaller packaging?Lighter packaging?


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


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Over-packaging :–resulting in

packaging wastage

Required performance

Product Packaging


Packaging Optimization Just Right Packaging

Product Packaging

Product Packaging

Underpackaging–resulting in

Product wastage or damage



Packaging Optimization Just Right Packaging


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BahanPengemas

Waktu kontakantara bahan pangan dan bahan pengemas

(lama simpan)

FoodProductBahan Pangan

KarakteristikBahan Pangan

• Kadar lemak• Ukuran (luas permukaan)


Faktor yang mempengaruhi migrasi

Akhirnya ...Kemasan pangan = Food Contact Substances



Akhirnya ...

Kemasan pangan = melindungi nilai pangan

Innovasi kemasan pangan = meningkatkan nilaipangan

Prasyarat Nilai Pangan = Keamanan Pangan(Jasmani, Rohani)


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Kebutuhan Pengawasan?

Akhirnya ...

Kemasan pangan = melindungi nilai pangan

Innovasi kemasan pangan = meningkatkan nilaipangan

Prasyarat Nilai Pangan = Keamanan Pangan(Jasmani, Rohani)


Mengacu kepadaperaturan yang sudahada ...



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Yaitu kemasan sebagai food contact surfaceConcern for migration :

Factor that influence migration:

Concentration of substance/s that migrateContact SurfaceContact timeTemperatureMolecular weightStructureNature of the substance/sDll consumer behaviour




Yaitu kemasan sebagai food contact surfaceGunakan Prinsip Analisis Risiko

Penetapan TDI (Tolerable Daily Intake) mengacu pada“Recognized Authoritative Scientific Body (RASB), sepertiEuropean Food Safety Authority (EFSA); USFDA, dll

Penetapan SML (Specific Migration Limits), dll perlu dilakukanberdasarkan pada studi paparan yang memadai dan studi perilakukonsumen dalam penggunaan kemasan pangan.


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TERIMAKASIH

THANK YOU

Trend Perkembangan Kemasan Pangan & Kebutuhan …phariyadi.staff.ipb.ac.id/files/2014/12/Trend... · 2014-12-27 · Trend Perkembangan Kemasan Pangan & Kebutuhan Pengawasannya –Fokus

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