A holistic approach to packaging design for plant-based patties based on eco-design principles
(2024) MTTM01 20241Packaging Logistics
- Abstract
- The study focuses on the eco-design of sustainable packaging solutions for plant-based meat analogues, particularly plant-based burger patties. This is in response to the growing need for more sustainable dietary choices which can replace those of animal-based meat. Currently, most of the plant-based meat analog products in the market are packaged like meat products, which in turn are more sensitive and dynamic systems. This raises the question of whether plant-based patties are packaged in the best (most sustainable) possible packaging solution. This study begins by elaborating on the differences between plant-based products and meat products, and by choosing burger patties as a model system, explores the most ideal approach to packaging... (More)
- The study focuses on the eco-design of sustainable packaging solutions for plant-based meat analogues, particularly plant-based burger patties. This is in response to the growing need for more sustainable dietary choices which can replace those of animal-based meat. Currently, most of the plant-based meat analog products in the market are packaged like meat products, which in turn are more sensitive and dynamic systems. This raises the question of whether plant-based patties are packaged in the best (most sustainable) possible packaging solution. This study begins by elaborating on the differences between plant-based products and meat products, and by choosing burger patties as a model system, explores the most ideal approach to packaging such products. A holistic approach will be taken, including risk assessment, lifecycle analysis, a consumer study as well as a shelf-life study of a model vegetarian burger patty. After a careful analysis of current practices, different systems were compared, namely under vacuum or using a modified atmosphere, and with materials that were recyclable or industrially compostable. A systemic approach to packaging was taken by using a realistic scenario and included the environmental, consumer as well as business perspectives. Results demonstrated that the product packaged using vacuum-skin packaging technology with the use of Polylactic Acid (PLA) would be the best practice, based on risk assessment, LCA and consumer perception. This change from current practices would result in a reduction of a significant amount of emissions, while also significantly reducing microbial risks. Interestingly, this packaging solution was also consumer-validated, and consumers preferred the option of PLA with vacuum skin technology as their primary option, whereas the vacuum skin technology with the use of Polyethylene Terephthalate was a close second. The material availability, price, and the presence of industrial composting in the region would also have to be considered between these two options. This research demonstrated the importance of using a holistic approach to eco-design, and the results can drive positive change in packaging practices, supporting a decrease in the carbon footprint of the food as well as packaging unit. (Less)
- Popular Abstract
- This research tackles the packaging waste to food waste trade-off with a consumer-friendly and eco-friendly packaging approach, which reduces environmental impact while ensuring the product stays fresh.
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9157928
- author
- Rajasekharan Nair, Nived LU
- supervisor
- organization
- course
- MTTM01 20241
- year
- 2024
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Packaging, Plant-based alternative foods, Eco-design, Lifecycle analysis, Typicality
- language
- English
- id
- 9157928
- date added to LUP
- 2024-06-11 09:11:11
- date last changed
- 2024-06-11 09:11:11
@misc{9157928,
abstract = {{The study focuses on the eco-design of sustainable packaging solutions for plant-based meat analogues, particularly plant-based burger patties. This is in response to the growing need for more sustainable dietary choices which can replace those of animal-based meat. Currently, most of the plant-based meat analog products in the market are packaged like meat products, which in turn are more sensitive and dynamic systems. This raises the question of whether plant-based patties are packaged in the best (most sustainable) possible packaging solution. This study begins by elaborating on the differences between plant-based products and meat products, and by choosing burger patties as a model system, explores the most ideal approach to packaging such products. A holistic approach will be taken, including risk assessment, lifecycle analysis, a consumer study as well as a shelf-life study of a model vegetarian burger patty. After a careful analysis of current practices, different systems were compared, namely under vacuum or using a modified atmosphere, and with materials that were recyclable or industrially compostable. A systemic approach to packaging was taken by using a realistic scenario and included the environmental, consumer as well as business perspectives. Results demonstrated that the product packaged using vacuum-skin packaging technology with the use of Polylactic Acid (PLA) would be the best practice, based on risk assessment, LCA and consumer perception. This change from current practices would result in a reduction of a significant amount of emissions, while also significantly reducing microbial risks. Interestingly, this packaging solution was also consumer-validated, and consumers preferred the option of PLA with vacuum skin technology as their primary option, whereas the vacuum skin technology with the use of Polyethylene Terephthalate was a close second. The material availability, price, and the presence of industrial composting in the region would also have to be considered between these two options. This research demonstrated the importance of using a holistic approach to eco-design, and the results can drive positive change in packaging practices, supporting a decrease in the carbon footprint of the food as well as packaging unit.}},
author = {{Rajasekharan Nair, Nived}},
language = {{eng}},
note = {{Student Paper}},
title = {{A holistic approach to packaging design for plant-based patties based on eco-design principles}},
year = {{2024}},
}