SUCCIPACK" project: Development of active, intelligent and sustainable food PACKaging using PolybutyleneSUCCInate

SUCCIPACK, a European project under the 7th^th framework program (FP7 KBBE-2011-2-3-03), coordinated by Actia, with LNE as deputy coordinator. This project brings together 18 partners, including 7 research organizations, one industrial group and 10 SMEs, from France, Belgium, Spain, Greece, Italy and the Czech Republic. The main aim of the project is to help European industry develop new food packaging based on bio-sourced polybutylene succinate (PBS) materials, while ensuring that they provide the necessary food safety.

In the coming years, polybutylene succinate (PBS) is set to become an important source of bio-based material for the food packaging sector. PBS is made from monomers obtained through bacterial fermentation: succinic acid and butane-1,4-diol, which can be synthesized from succinic acid. It has complementary properties to other bio-sourced polymers such as polylactic acid (PLA), widely used in packaging. It is also used in Asia and the USA for other industrial applications. Its use in packaging would be a world first. Annual production capacity for bio-based succinic acid is expected to reach 200,000 tonnes in 2015.

In this context, the SUCCIPACK project, a European consortium, aims to develop sustainable, active and smart food packaging materials based on bio-sourced PBS that are flexible and adaptable enough to be used by both the packaging and food industries. A first aspect lies in optimizing the synthesis and compounding of polymers and copolymers with industrial plastic transformation processes for the manufacture of films, trays and pouches. Tailor-made packaging functionalities will be achieved through in-line flexible surface treatments, with the aim of controlling gas barrier properties, while introducing antimicrobial activity. Special efforts will be made to explore ways of recycling PBS. Life Cycle Assessment and Life Cycle Cost analysis will be applied to guide materials development and to assess the sustainability of the concept of this new type of packaging in its entirety.

New packaging materials must guarantee food safety and the quality of food products. They must contribute to the microbiological quality of foods, maintain their organoleptic and nutritional properties, and prevent migration of packaging materials into the food product.

This project will meet these requirements in several ways:

• Developing materials with controlled functional mechanical, permeation and barrier properties;
• Evaluating the behavior of flavor compounds in contact with the material, packaging...;
• Investigating PBS migration behaviors with the adaptation of predictive tools for PBS transfer modeling;
• And by monitoring during storage the microbiological indicators and quality of the various foods packaged in PBS-derived materials.

• Development of various PBS formulations with structures, surface treatments, as well as recycling techniques adapted to the expected functional properties.
• Development of a series of packaging for dairy and meat products.
• Edition of a recommendation guide for assessing the safety of PBS food packaging