A new era in packaging safety: technological constraints and stricter controls in 2026

Maintaining a modern food supply chain for eight billion people would be unthinkable without packaging, but this civilizational achievement is also one of the most complex sources of chemical risk. The latest compilation of Labor News highlights the technological paradox that packaging, while protecting against physical and microbiological contamination, itself becomes an active participant in the composition of food.

Various chemicals can leach into food from food packaging, so the human body is exposed to continuous, low-dose exposure. These include, for example, phthalates and bisphenols, which disrupt the endocrine system, as well as certain aromatic amines, which are potentially carcinogenic. Although the intake of individual substances is usually small, in the long term they can contribute to hormonal disruptions, reproductive problems and metabolic disorders.

The end of the PFAS era: The legal background of the forced path

The sharpest professional turning point of the year 2026 is the phase-out of PFAS compounds, the so-called “forever chemicals”. These perfluorinated substances were the cornerstones of packaging technology for decades, as they made paper uniquely grease-resistant and waterproof. However, since they do not decompose and accumulate in the body, their phase-out has put manufacturers on a forced path.

The switch is not entirely voluntary: The new EU packaging regulation, the PPWR – Packaging and Packaging Waste Regulation, prohibits the placing on the market of food-contact packaging containing PFAS compounds exceeding extremely strict limits from August 12, 2026. The industry is now rapidly switching to alternatives such as natural waxes, protein-based coatings or special cellulose nanotechnology solutions.

Laboratory diagnostics: safety is decided here

The most important link between manufacturers and authorities is accredited laboratory testing, which is a direct guarantee for consumer health. Hamilton experts said that different types of food react differently to packaging materials, so food simulants are used in the tests: acetic acid models acidic products, vegetable oils models fatty products, and ethanol models alcoholic products. These model solutions are brought into contact with the packaging material under specific time and temperature conditions, so that specific migration can be measured.

The identification and quantification of the leached components is carried out using modern gas and liquid chromatography methods. Targeted tests include MOSH/MOAH analysis, which is used to detect hydrocarbons derived from mineral oil, especially in the case of paper and cardboard-based packaging. This is complemented by the examination of the leaching of heavy metals (e.g. lead, cadmium) and the control of the set-off effect, which evaluates the transfer of substances from printed layers. The tests are concluded with a sensory analysis, which identifies any changes in taste and odor.

The aim of the complex testing approach is to verify compliance with the relevant European regulations.

Awareness in the kitchen: what can the consumer do?

Although the lion’s share of responsibility lies with the manufacturerand the authorities, we can significantly influence the dissolution processes in our own kitchens. The basis of everyday safety is the proper use of utensils: never store food in utensils that were not originally designed for this purpose, and avoid reusing disposable plastic utensils. Temperature awareness is particularly critical: hot foods should only be placed in plastic when they have cooled to lukewarm, and only utensils marked specifically for microwave use may be used for heating.