As bans on certain single-use plastics are introduced around the world, there has been a rise in biodegradable and biobased food packaging. Current legislation does not mandate allergen labelling relating to food packaging composition, yet a recent study has deepened the understanding of the risk posed by these materials for some consumers.
Biodegradable and biobased food contact materials (FCM) are increasingly produced from protein-based materials derived from milk, egg, soy and wheat gluten. Earlier studies have confirmed that gluten can migrate from FCM into gluten-free foods. Researchers in Germany sought to expand the collection of FCM and foods tested to provide a more comprehensive basis for assessing the risk of exposure for people with food hypersensitivities such as wheat allergy or coeliac disease.
The study included analysis of six different FCM made from wheat or rye, to assess gluten migration into various liquid and solid foods. The results showed that gluten migration varied based on the material properties, the type of food, and the duration of contact. Wheat bran-based plates were particularly concerning, releasing up to 203.0 mg/L of gluten into deionized water within 30 minutes.
There was no detectable gluten migration found from cutlery, most likely due to short contact times and small contact areas. Gluten migration was also not found with straws made from rye stalk, as it is the rye seed rather than the stalk that contains gluten.
The researchers state that as the shift toward eco-friendly packaging is more widely encouraged, their findings underscore the need for increased awareness and legislative action. Clear labelling of allergens on biodegradable packaging is needed to help protect those with food hypersensitivities.
Reference: Mossburger, J., Scherf, K.A. Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients. Eur Food Res Technol (2024). Available with Open Access.
