A new study from the Polymer and Food Protection Consortium at Iowa State University provides insights that make it easier for producers to minimize risks from chemical contaminants in food packaging and other Food Contact Materials (FCMs). The project was supported by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).

Examples of relevant FCMs include multilayer plastic and paper packaging, can coatings, single-layer paper and plastic wraps, and food preparation surfaces and utensils. Each FCM contains multiple components that contribute to its functionality, such as adhesives, pigments, antioxidants, and sealants.

For the study, the Iowa State researchers conducted a comprehensive review of global chemical regulations and lists to develop a practical resource for stakeholders across the food packaging supply chain. Specifically, they analyzed and consolidated publicly available regulatory thresholds, typical FCM applications, and Restricted Substances Lists (RSLs) from global sources to identify chemicals of concern—an increasingly critical consideration in the design of FCMs.

The study addresses a wide range of chemicals, including phthalates, bisphenols, per- and polyfluoroalkyl substances (PFAS), flame retardants, and heavy metals. These substances, whether intentionally or unintentionally added, can be released throughout the lifecycle of packaging materials, posing potential risks to human health, the environment, and recycling systems.

The research offers a valuable framework for converters, brand owners, and regulatory decision-makers, and can serve as a foundation for updating or developing new RSLs to mitigate potential risks to human and environmental health posed by hazardous chemicals used in in the packaging industry.

Greg Curtzwiler, Ph.D., Assistant Professor in the Food Science and Human Nutrition Department at Iowa State University and affiliate of the Polymer and Food Protection Consortium, led the research team. He explained, “While this work is not intended to create a master RSL encompassing all chemicals, it provides important context for why certain substances frequently appear on these lists. This research can help guide converters toward safer, greener alternatives in their products and processes.”

The full study, published in the International Journal of Food Science and Technology, can be read here.