The growing interest in biodegradable packaging has led to a whole wave of proposals for packaging based on biopolymers of agricultural origin. Wheat bran, wheat straw or other cereals, semolina, and even flour have been integrated into materials proposed for the next generation of packaging in which food could be delivered. However, this evolution raises some food safety concerns because materials based on rye or wheat can transfer gluten into foods, which would affect certain categories of consumers with gluten allergies. The issue is further exacerbated by a legislative gap at the EU level, as allergen labeling is not required for food contact materials (FCMs).
In a recent study, researchers from the Karlsruhe Institute of Technology in Germany examined the extent of gluten migration from six different FCMs into various liquid and solid foods to provide a more comprehensive basis for assessing the risk of exposure for patients with wheat allergy and celiac disease. The tested materials included biodegradable plates, forks, knives, straws, and cups made from wheat bran, a combination of wheat bran and polylactic acid, durum wheat semolina, a combination of durum wheat semolina and wheat gluten, rye stalks, and a combination of oat bran and wheat flour. The migration of gluten from FCMs was tested under conditions expected for normal usage of the materials. Different contact times with the foods and contact with foods of different temperatures were tested.
Overall, the researchers found the extent of gluten migration to depend upon the properties of the FCMs, especially their stability during use. Contact time and the composition of the food with which the FCM came into contact were also important factors.
Of the six FCMs studied, gluten was transferred into liquids from four materials: two durum wheat semolina-based straws, the wheat bran-based plates, and the oat bran and wheat flour-based cup. Gluten from the plates also migrated into gluten-free solid foods.
No detectable gluten migration was observed from the cutlery, most likely due to short contact times and small contact areas, nor from the rye stalk-based straw, because the stalk does not contain gluten.
This study highlights the need for stricter regulation and continuous monitoring of biodegradable FCMs to ensure food safety, especially for people with specific food sensitivities. While the transition to more sustainable materials is essential for protecting the environment, we must ensure that they do not compromise consumer health.
