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Biobased Materials used in Food Contact Applications
Biobased Materials used in Food Contact Applications
When and Where
For more information please contact:
Darren Shepherd
Darren Shepherd
07714 134 655

Biobased materials are derived from biological renewable resources (biomass). Increased use of these materials to develop bio-based products is considered desirable as a means of achieving a more sustainable circular economy, to reduce carbon emissions and environmental impact. Despite these apparent benefits, the uptake of biobased food contact materials has been limited. Food contact applications include edible coatings and films, as well as primary packaging.

• To bring together parties from UK industry and academia with expertise in the development, evaluation and impact assessment of bio-based food contact materials
• Provide an overview of the current state-of-the-art, ongoing developments and horizon scanning for emerging trends in food packaging development.
• Identify any key issues preventing/delaying entry of biobased food contact materials to the market.
• Discuss and identify gaps in our current knowledge and what science and evidence is needed to ensure that these products meet the safety requirements for food contact.

Presentations will take place throughout the day, followed by a panel discussion. The contributions and recommendations from participants will be used to help develop a range of outputs.

Recommendations for future work to support development and adoption of biobased food contact materials, as well details of any new materials that meet the necessary safety restrictions, will be collected for inclusion in a post meeting report.

A limited number of places are available for this event. To avoid disappointment and for catering purposes prior registration is essential. This can be completed at

https://www.eventbrite.co.uk/e/biobased-materials-used-in-food-contact-applications-workshop-tickets-55757292563 . 

For more details or to discuss presentation opportunities, please contact Graham Bonwick ([email protected]).

This event is supported by funding from the Food Standards Agency's Strategic Evidence Fund


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