Packaging plays an important role in food safety and the protection of essential nutrients. But this is only one aspect among many: Consumer expectations are much more diverse. Consumers increasingly want sustainable materials that can be used in different ways and are also easy to handle for everyone – even at home.

Which packaging is perceived and accepted by consumers as sustainable?

With regard to the further development of sustainable packaging, consumer expectations must be at the heart of the matter. What is perceived by the public as sustainable? What materials and preservation methods are understood and accepted by consumers?

The design is required

Design has an important and twofold role in the search for solutions: on the one hand, it must sell sustainability, and on the other hand, it must enable convenient and easy application. How can packaging design meet these challenges? What needs to be taken into account in the design so that it meets the ergonomic requirements of an ageing population? These questions and their implications for household packaging were the focus of the 12th Cofresco Forum Round Table. Or to put it in a nutshell: How can design help to improve sustainability and sensory perception while enabling ease of use?

Practical testing and discussion

In an extensive practical part, the participants were also given an insight into Campden BRI's daily research work and had the opportunity to test the influence of design on ease of use for themselves. In particular, they were able to try out the influence of age or illness on their dexterity and strength in order to gain a personal assessment of the ergonomic challenges. Subsequently, the areas of conflict in terms of sustainability and design in the packaging of various foods were examined more closely.

The programme of events

9.30 a.m. | Reception, Registration

10.00 – 10.15 | Greeting 

Martin Rogall, Chief Sustainability Officer, Cofresco

10.15 – 10.30 | Welcome and introduction to the Round Table

Chris Huscroft, Campden BR

10.30 – 11.00 | Packaging Design – a Strategic Approach to Enhance Consumers' Sensory Perceptions and Overall Enjoyment of Healthy Food and Drinks

Robyn Wilton, Campden BRI, UK 

11.00 – 11.30 | Difficulties for Food Packaging; Ergonomics, Ageing Populations

Prof. Alaster Yoxall, Sheffield Hallam University, UK

11.30 – 12.00 | Which Food Packaging Materials are Preferred by Consumers and Why?

Natasha Stevenson, Stora Enso, UK

12.00 – 12.45 | Lunch 

12.45 – 13.15 | EcoBioCAP – a new Packaging Generation – Eco-efficient and Bio-degradable

Dr. Cornelia Stramm, Fraunhofer IVV, Germany

13.15 – 13.45 | Freshline®Aroma MAP™ System for Packaged Food: MAP for Waste Reduction and Prolonged Shelf Life

Sonia Guri, Lead Agricultural Engineer for Advanced Technology & Neil Hansford, UK & IE Freshline Applications Product Line Manager Air Products, UK

13.45 – 14.15 | Measuring Acceptance of Novel Food Packaging Technologies

Associate Professor Polymeros Chrysochou, The MAPP Centre, Aarhus BSS, Denmark

14.15 – 14.30 | Discussion/(photo) break

14.30 – 16.00 | Practical part

16.00 | Closing Discussion/Get-together