1.

PET atau PolyEthylene Terephthalate adalah Jenis Plastik yang hanya bisa sekali pakai,
seperti biasa Botolair Mineral dan hampir semua Botol minuman lainnya. Jika pemakaiannya
dilakukan secara berulang, terutama menampung air panas, lapisan polimer botol meleleh
mengeluarkan zat karsinogenik dan dapat menyebabkan Kanker.

2. HDPE atau High Density PolyEthylene merupakan Jenis Plastik yang Aman jika
dibandingkan dengan Jenis Plastik PET karena memiliki sifat tahan terhadap suhu tinggi.
Sering dipakai untuk Botol susu yang berwarna putih susu, Tupperware, Botol Galon air
minum, dan lain-lain. Meski demikian, jenis plastik disarankan untuk tidak dipakai berulang.

3. PVC atau PolyVinyl Chloride merupakan Jenis Plastikyang sulit didaur ulang, seperti
botol-botol Plastik dan Plastik Pembungkus. Jangan gunakan Plastik jenis ini untuk
membungkus makanan karena jenis plastik ini memiliki kandungan PVC atau DEHA yang
berbahaya untuk Ginjal dan Hati.

4. LDPE atau Low Density PolyEthylene merupakan Jenis Plastik yang bisa didaur Ulang,
baik dipakai untuk tempat minuman maupun makanan.

5. PP atau PolyPropylene juga baik digunakan untuk tempat minuman maupun

makanan. Jenis Plastiksemacam ini lebih kuat dan ringan dengan daya tembus uap yang
rendah dan biasanya digunakan untuk botol minum bayi.

6. PS atau PolyStyrene merupakan Jenis Plastik yang digunakan untuk tempat minum atau
makanan sekali pakai. Mengandung bahan bahan Styrine yang berbahaya untuk kesehatan
otak, mengganggu hormon estrogen pada wanita yang berakibat pada masalah reproduksi dan
sistem saraf.

Penggunaan plastik dalam kehidupan sehari-harisepertinya masih belum dapat dihindari.

Kantong tas belanja, wadah makanan, kemasan makanan, casing alat elektronik,alat-alat
masak, furnitur, dan lainnya menggunakan plastik sebagai bahan utama. Hal ini bukan tanpa
alasan, mengingat plastik memiliki kelebihan dibandingbahan atau komponen lain. Plastik
memiliki densitas yangrelatif rendah yakni 0,9 sampai 1,4 gr/cm3 dimana akan memiliki
massa yang lebih kecil pada volume yang sama dibandingkan dengan bahan lain. Plastik
kantong belanja menggunakan energi 40 % lebih rendah dan menempati volume 80 % lebih
kecil dari kertas. Plastik berasal dari bahasa Yunani, plastikos yang berarti sesuatu yang
mudah dibentuk. Plastik sebagai kemasan pangan memenuhi fungsi yakni sebagai barrier,
terutama untuk gasdan cahaya. Dengan mengurangi paparan gas seperti O2,maka
pertumbuhan mikroorganisme perusak makanan dapat ditekan. Selain itu paparan cahaya
yang dapat memicu reaksi kerusakan lemak dan pemudaran pigmen/warna makanan dapat
dihindari. Ditinjau dari segi ekonomi, kemasan pangan harus memenuhi prinsip bahwa total
biaya produksi (cost) dari kemasan harus lebih kecil dari kegunaan yang diberikan (benefit)
dan nilainya (added value). Hal ini terkait dengan kemasan sebagai salah satu cara untuk
meningkatkan laba perusahaan. Pada masa sekarang, kemasanjenis plastik yang paling umum
digunakan adalah dari jenis PET untuk produk-produk botol air minum dalam kemasan
(AMDK). PET atau polietilen tereftalat dengan kode1 ini pemakaiannya hanya boleh satu kali
karena saat pemakaian yang kedua kali dan seterusnya, apalagi bila digunakan untuk
menyimpan air panas,lapisan polimer pada botol akan meleleh dan mengeluarkan zat yang
bersifat karsinogenik (menyebabkan penyakit kanker).Selain itu selama penyimpanan, PET
dapat melepas zat antimon trioksida (SbO3). Antimon trioksida merupakan zat berbahaya
yang dapat menyebabkan iritasi kulit, iritasi saluran pernapasan, dan untuk jangka panjang
dapat menyebabkan kanker. HDPE (high density polietilen) dengan kode 2 dan LDPE (low
density polietilen) dengan kode 4 merupakan jenis plastik lainnya yang juga sering
digunakan. Perbedaan keduanya terletak pada susunan kristal dan densitasnya. Karakteristik
HDPE lebih kuat dari LDPE karena memiliki daerah kristal yang lebih banyak. Selain itu,
plastik HDPE memiliki struktur yang lebih tertutup dan rantai polimer yang lebih rapat
dengan rantai cabang yang lebih sedikit sehingga densitasnya lebih tinggi. Hal inilah yang
membuatnya disebut dengan high density polietilen, sedangkan LDPE dengan rantai
polimer yang tidak terlalu rapat (volume lebih besar) disebut sebagai low density polietilen.
Plastik jenis HDPE hanya dapat digunakan untuk sekali pemakaian karena pelepasan
senyawa antimoni trioksida terus meningkat seiring waktu juga pelepasan senyawa dari
penggunaan bahan pelembut (plastisizer) seperti DEHA. DEHA mempunyai aktivitas mirip
dengan hormon estrogen sehingga dapat mengacaukan sistem hormon alami. Perbedaan
karakteristik HDPE dan LDPE juga berpengaruh pada aplikasinya sebagai kemasan bahan
pangan. HDPE digunakan sebagai wadah yang sifatnya lebih kokoh seperti pada botol-botol
minuman susu UHT, jus dan sebagainya, sedangkan LDPE dengan strukturnya yang tidak
sekokoh HDPE digunakan pada botol lunak yang dpt ditekan seperti botol saus sambal dan
kecap. Kedua jenis plastik ini umumnya berasal dari minyak bumi namun sekarang lebih
banyak dilakukan sintesis untuk produksinya dimana dilakukan dengan teknik-teknik yang
cukup umum dalam pembuatan berbagai jenis plastik yakni teknik polimerisasi, laminasi,
serta moulding dengan injeksi, ekstrusi, atau dengan blow. Polipropilen (PP) dengan kode 5
adalah jenis plastik yang digunakan sebagai wadah atau kemasan food grade produk-produk
makanan.Berbeda dengan PET, jenis plastik ini lebih aman dan dapat digunakan lebih dari
sekali, contohnya yang digunakan pada wadah makanan merk Tupperware dan Lock &
Lock.PP juga digunakan pada kemasan produk-produk makanan olahan hasil industri seperti
biskuit, cookies, chips, wafer, juga lazim diaplikasikan untuk kemasan retort pouch dan boil
bag. Kemasan laminasi yang sering digunakan industri pangan saat ini tidak hanya kombinasi
antara berbagai macam plastik semisal PP saja, melainkan kombinasi plastik dengan
aluminium. Kemasan seperti ini disebut metallized plastic. Metallized plastic bersifat tidak
meneruskan cahaya, menghambat masuknya oksigen, menahan bau, memberikan efek
mengkilap, dan mampu menahan gas. Untuk memperbaiki sifat-sifatnya, PP dapat
dimodifikasi menjadi OPP (Oriented Polypropilene), dimana dalam pembuatannya ditarik ke
satu arah. OPP mempunyai sifat tahan terhadap suhu tinggi, tahan terhadap asam kuat, basa,
dan minyak. OPP memiliki karakteristik WVTR (water vapor transmission rate) cukup
rendah dimana sirkulasi uap air akan terbatas sehingga baik untuk menjaga kualitas produk
selama penyimpanan. Meskipun begitu, PP bukanlah jenis plastik tanpa cela. Penggunaan PP
pada produk air minum dalam kemasan gelas 350 ml disebut-sebut dapat memunculkan bau
dan rasa aneh yang dihubungkan dengan proses ozonisasi. Saat proses ozonisasi produk air
minum dalam kemasan dimungkinkan terjadi migrasi monomer seperti heksanal, heptanal,
dan oktanal yang memberi bau dan rasa yang kurang menyenangkan. Kode nomor 6
menunjuk pada polistirena atau biasa disebut dengan nama dagangnya, styrofoam. Styrofoam
atau polistirena mengandung 95 % udara sehingga baik digunakan untuk keperluan insulasi.
Plastik jenis ini menduduki tempat kedua paling tidak ramah lingkungan karena sangat sulit
didaur ulang. Selain itu, polistirena dapat melepas monomer-monomer stirena yang
menganggu kerja sistem hormon dan sistem syaraf manusia. Sesuai dengan keputusan BPOM
tanggal 20 Agustus 2007tentang bahan kemasan pangan menyebutkan bahwa batas maksimal
stirena adalah 10000 ppm (lihat: http://nugrahaedhi.staff.ipb.ac.id/files/2010/07/SK-Draft-
koreksi-Kabadan-september-2007.pdf) Polivinil klorida (PVC) menjadi jenis plastik nomor 1
paling kuat, tahan terhadap cuaca, dan tahan terhadap bahan kimia namun di saat yang sama
juga menjadi plastik paling tidak ramah lingkungan. Meskipun lebih banyak yang mengetahui
aplikasi PVC sebagai plastik untuk pipa, PVC ternyata juga merupakan plastik yang
digunakan pada bungkus makanan transparan seperti pada produk-produk permen dan
regulasinya diatur dalamSNI 06-0182-2004tentang film PVC untuk kemasan kembang gula.
Karena mengandung klorin, bila terpapar panas PVC akan membentuk salah satu klorida
yakni dioksin. Secara umum dioksin terbentuk pada waktu terjadinya pembakaran senyawa
yang berbasis klorin dengan hidrokarbon. Dioksin bersifat larut dalam lemak, dan berpotensi
terakumulasi dalam pangan dengan kandungan kadar lemak relatif tinggi. Dioksin
menganggu kesehatan karena bersifat teratogenik (dapat menular dari ibu ke bayi yang
dikandungnya). Pada pembuatan PVC umumnya ditambahkan suatu senyawa inhibitor yakni
bisfenol A (BPA). BPA sayangnya juga merupakan suatu zat berbahaya yang menyebabkan
kelainan dan gangguan syaraf, hormon, dan juga bersifat karsinogen. BPA mudah ditemukan
pada jenis plastik polikarbonat (PC) dimana jenis plastik ini dahulu sering digunakan sebagai
bahan pembuat botol bayi namun karena isu kesehatan, penggunaannya sudah dilarang
(lihat:http://hapsaririana.wordpress.com/2013/10/10/kesadaran-terhadap-paparan-bisphenol-
a-bisphenol-a-awareness/). Jenis plastik lain, yang tidak masuk ke dalam 6 klasifikasi
sebelumnya, digolongkan pada other dengan kode nomor 7. Ada beberapa jenis plastik
berupa campuran resin yang termasuk golongan ini yakni akrilonitril stirena (SAN) untuk
plastik wadah blender dan cawan petri, kemudian akrilonitril butadiena (ABS) untuk casing
alat-alat elektronik, dan polikarbonat (PC) untuk botol susu bayi.

Selengkapnya : http://www.kompasiana.com/hapsaririana/berbagai-jenis-plastik-kemasan-
produk-pangan-dan-bahayanya_54f67b12a33311c1078b4cb9
Property of Plastics
Plastic properties are classified by 5 criteria.
The properties mentioned here could be references for plastic selection. However, these
properties are subject to change due to temperature or humidity changes. Therefore, it is
necessary to account for changes in environmental conditions on selection of plastics.

Mechanical properties

Mechanical properties refer to displacement or breakage of plastic due to some mechanical

change such as applying some load.
Mechanical properties are dependent on the temperature, force (load), and the duration of
time the load is applied. It may also be affected by ultra-violet radiation when used outside.

Thermal properties

Thermal properties include heat resistance or combustibility.

Thermoplastic has a larger coefficient of thermal expansion or combustibility and a smaller
thermal conductivity or specific heat than other material such as metals.

Chemical properties

Chemical resistance, environmental stress crack resistance , or resistance to environmental

change are referred as chemical properties.
When a plastic contacts chemicals, there is some kind of change. After having a plastic in
contacted with chemicals under no stress for about a week, changes in appearance, weight
and size of the plastic are examined. Such changes are referred to as chemical properties.

Electric properties

Electric properties are also referred to as electromagnetic properties. Electric

properties include insulation, conductivity and electro-static charges.
Due to their good insulation property, plastics are often used in electric fields.
However, plastics do have a defect; they are easily electrified.

Physical properties

Specific gravity, index of refraction and moisture absorption are called

physical properties.
The specific gravity of the plastic is small, and it varies depending on the
character of high polymer , or thermal and mechanical treatment of the plastic.

Characteristics of Molding Material

Here, characteristics, application, cautions, molding condition and physical properties of
typical molding material (thermosetting plastic has only physical properties.) are described.

Molding material often changes into different states due to many factors. General features,
applications, caution and molding conditions are presented as follows:

Polyamide (Nylon) (PA)

Characteristics

Excellent in impact resistance and chemical resistance as well as in electric property and low
temperature

Higher fusing point, good thermal resistance.

Due to its self-lubricant character, it is often used for bearings of mechanical parts.

Use

Often used for moving parts of machines (bearing, gear, cam) or bolt.

Caution

Because of its water-absorption character, dimension accuracy may be affected and the
material quality may change. So, it needs to be dry enough before molding.

Low dissolving (melting) viscosity- watery texture may cause development of flashs.

Molding condition

Resin temperature is generally set high.

Control the mold temperatures for uniform cooling.

Polypropylene (PP)

Polypropylene (PP)

Lightest specific gravity among all plastics generally used

Excellent liquidity

Applied for various gates such as pinpoint gate , direct gate , special gate, etc.

No need to dry as it has little water absorption

Molding shrinkage rate changes according to mold temperature

Use

Often used for extra large molding parts or extremely thin parts

Due to its excellent fatigue resistance, it is often used for hinges that are subject to repeated
bending

Caution

Due to its large shrinkage rate, it may experience deformation if the cooling of the mold is
not sufficient.

Temperature adjustment must be performed for molding that requires precise dimension.

When using the mold that may cause sink marks or holes, injection pressure should be set
relatively higher.

Molding condition

Molding temperature is usually 40 - 60

Injection pressure standard is 800 - 1200kgf/; however, the highest pressure free of flash is
appropriate.

The temperature range appropriate for molding is 200 - 300, and it is better to set up within
the higher range.
Polyethylene (PE)

Characteristics

There are two types of polyethylene: low density polyethylene and high-density polyethylene.

Low-density polyethylene is softer than high-density polyethylene. It is excellent for

molding.

High-density polyethylene has excellent stiffness and impact resistance.

Excellent chemical resistance

No need to dry because it does not absorb water

Use

Low-density polyethylene is used for products requiring softness and flexibility. It is often
used for complex-shaped plastic or packing material.

Low-density polyethylene is also used to improve flow of molding materials.

High-density polyethylene is used for cylindrical containers, or for large plastic products such
as containers.

Caution

Higher mold temperature results in the following: molding cycle becomes longer, impact
strength is reduced, molding shrinkage becomes higher, and specific gravity increases.

Lower mold temperature causes the surface of the plastic to peel off or deform.
Molding condition

Higher mold temperature will improve brilliance and appearance of the part.

Higher injection pressure will result in uniform temperature of the molten plastic inside the
mold. It also enhances the density and strength of the plastic.

It is advised to apply low holding pressure after filling the molten plastic.

Acrylonitrile butadienstylene(ABS)

Characteristics

Elastic and unbreakable

Since it is Non-crystalline plastic , it has poor climate resistance

Easy to maintain dimension accuracy, well-balanced material

Relatively easy to perform secondary processing (mechanical treatment or galvanized

treatment, solvent sealing, etc.)

Use

Often used for home electric appliances or interior parts

Caution
Due to its moisture-absorption characteristics, drying is critical before molding. Otherwise,
bubbles or cracks may appear on surface.

Thin plastic shapes, where it is hard to fill in the molten plastic, should be avoided.

Molding condition

Maintain the mold temperature relatively high, around 60 - 80 to stabilize the temperature

Set injection pressure high as Acrylonitrile butadienstyrene has poor flow.

Polycarbonate (PC)

Characteristics

High melting point, high melting (fusing) viscosity

Relatively small molding shrinkage rate (0.5 - 0.8%), and not affected by the position of the
gates

Does not soften below 150

Excellent impact strength

Use

Used for the parts requiring strength or parts subjected to dynamic and severe loads

Caution
This plastic needs drying before molding due to its water absorption characteristics;
otherwise, appearance or quality may be affected.

High mold temperature causes longer molding cycle

Low mold temperature may cause deformation of the part

If injection pressure is too high, the part may deform internally and be easily broken.

Molding condition

Mold temperature is appropriate between 85 - 110

Higher temperature will lead to better flow and glossy appearance(brilliance). It also reduces
deformation of the product

Injection pressure should be set high

Molding temperature should be between 260 300OC

Polystyrene (PS)
Characteristics

Excellent liquidity

Less molding shrinkage, no water absorption

Due to its stable thermal character, thermal decomposition does not occur even at excessive
molding temperature.

Excellent electric insulation and chemical resistance

Caution

If molding condition is inappropriate, deformation may develop and remain inside the part.
This will cause cracks upon removal from the mold.

Excessive injection pressure may affect mold removal or cause development of flashs

Molding condition

In general, mold temperature is appropriate below 40 To improve surface brilliance, 60 - 70 is

recommended.
Polyvinyl chloride (PVC)

Characteristics

High viscosity at the time of melting

Poor liquidity of molten plastic

Excellent chemical character such as anti-oxidant and anti-alkaline character

Poor climate resistance, weak against temperature difference

Caution

Temperature control is critical; if it is not properly done, the part may burn through thermal
decomposition or corrode the mold.

For better transfer of injection pressure , sprue, runner and gate need to be thicker and shorter,
and the thickness of the part made needs to be as thick as possible.

If ejection speed is too fast, friction heat may develop and cause combustion.

Molding condition

Molding should be performed within the injection pressure range of 800 - 1200kgf/. It is
advisable to set the pressure a little higher.

Molding temperature should be set lower, but in general, it is processed under 180 - 190

Reduce the injection speed

Epoxy (EP)

Phenolic resin (PF)

http://www.nttd-es.co.jp/products/e-learning/e-
trainer/trial/en/mold/kiso/sample/step8/index8.htm

Packaging

The main aims of packaging are to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Correct packaging is
essential to achieve both these objectives. The importance of packaging can be summarized
as follows.

If adequately packaged, the shelf-life of local surpluses of food may be extended, and this
allows the food to be distributed to other areas. In doing so, consumers are given more choice
in terms of food available, food resources can be more equitably distributed, and rural
producers may be able to generate income from surplus produce.

Correct packaging prevents any wastage (such as leakage or deterioration) which may occur
during transportation and distribution.

Good packaging and presentation encourages consumers to buy products.

Solutions to packaging problems differ from region to region. Variations are the result of
factors such as economics, the availability or access to packaging materials, infrastructure,
distribution systems, climatic conditions and consumer habits. In many parts of the world,
foods are wrapped in re-used newsprint, animal skins, rushes, or reeds. These materials are
normally used for foods which are consumed soon after purchase (e.g. snack foods and
bakery goods) and which therefore need little protection, or for foods such as flour and sugar
which are likely to be transferred into storage vessels in the home.

Foods with a longer expected shelf-life have different needs and may require more
sophisticated packaging to protect them against air, light, moisture, and bacteria.
Functions of packaging
Packaging should provide the correct environmental conditions for food starting from the
time food is packed through to its consumption. A good package should therefore perform the
following functions:

it should provide a barrier against dirt and other contaminants thus keeping the product
clean

it should prevent losses. For example, packages should be securely closed to prevent
leakage

it should protect food against physical and chemical damage. For example the harmful
effects of air, light, insects, and rodents. Each product will have its own needs

the package design should provide protection and convenience in handling and transport
during distribution and marketing

it should help the customers to identify the food and instruct them how to use it correctly

it should persuade the consumer to purchase the food.

Constraints on adequate packaging

Inadequate packaging may be the result of:

a lack of knowledge of the materials and/or the requirements for packaging different foods.
Each product has its own characteristics and packaging requirements vary

in many countries the choice of packaging materials may be limited. For those that are
available, supplies are often situated in urban areas and this may cause problems for the rural
producer in terms of transportation and often in negotiating with suppliers

packaging can represent a large part of the total cost of a processed food. This may be in
part the result of the higher unit cost when small quantities are ordered for small-scale
production.

Packaging materials

In many developing countries the most commonly used packaging materials include:

Leaves
vegetable fibres
wood
papers, newsprint
earthenware
 glass
plastics
metal
Leaves

http://www.fao.org/Wairdocs/X5434E/x5434e0g.htm

Advances in food processing and food packaging play a primary role in keeping the U.S.
food supply among the safest in the world. Simply stated, packaging maintains the benefits of
food processing after the process is complete, enabling foods to travel safely for long
distances from their point of origin and still be wholesome at the time of consumption.
However, packaging technology must balance food protection with other issues, including
energy and material costs, heightened social and environmental consciousness, and strict
regulations on pollutants and disposal of municipal solid waste.

Municipal solid waste (MSW) consists of items commonly thrown away, including packages,
food scraps, yard trimmings, and durable items such as refrigerators and computers.
Legislative and regulatory efforts to control packaging are based on the mistaken perception
that packaging is the major burden of MSW. Instead, the U.S. Environmental Protection
Agency (EPA) found that approximately only 31% of the MSW generated in 2005 was from
packaging-related materials, including glass, metal, plastic, paper, and paperboarda
percentage that has remained relatively constant since the 1990s despite an increase in the
total amount of MSW. Nonpackaging sources such as newsprint, telephone books, and office
communication generate more than twice as much MSW (EPA 2006a). Food is the only
product class typically consumed 3 times per day by every person. Consequently, food
packaging accounts for almost two-thirds of total packaging waste by volume (Hunt and
others 1990). Moreover, food packaging is approximately 50% (by weight) of total packaging
sales. Although the specific knowledge available has changed since publication of the 1st
Scientific Status Summary on the relationship between packaging and MSW (IFT 1991), the
issue remains poorly understood, complicating efforts to address the environmental impact of
discarded packaging materials. This article describes the role of food packaging in the food
supply chain, the types of materials used in food packaging, and the impact of food
packaging on the environment. In addition, this document provides an overview of EPA's
solid waste management guidelines and other waste management options. Finally, it
addresses disposal methods and legislation on packaging disposal.

Roles of Food Packaging

The principal roles of food packaging are to protect food products from outside influences
and damage, to contain the food, and to provide consumers with ingredient and nutritional
information (Coles 2003). Traceability, convenience, and tamper indication are secondary
functions of increasing importance. The goal of food packaging is to contain food in a cost-
effective way that satisfies industry requirements and consumer desires, maintains food
safety, and minimizes environmental impact.

Protection/preservation

Food packaging can retard product deterioration, retain the beneficial effects of processing,
extend shelf-life, and maintain or increase the quality and safety of food. In doing so,
packaging provides protection from 3 major classes of external influences: chemical,
biological, and physical.

Chemical protection minimizes compositional changes triggered by environmental influences

such as exposure to gases (typically oxygen), moisture (gain or loss), or light (visible,
infrared, or ultraviolet). Many different packaging materials can provide a chemical barrier.
Glass and metals provide a nearly absolute barrier to chemical and other environmental
agents, but few packages are purely glass or metal since closure devices are added to
facilitate both filling and emptying. Closure devices may contain materials that allow
minimal levels of permeability. For example, plastic caps have some permeability to gases
and vapors, as do the gasket materials used in caps to facilitate closure and in metal can lids
to allow sealing after filling. Plastic packaging offers a large range of barrier properties but is
generally more permeable than glass or metal.

Biological protection provides a barrier to microorganisms (pathogens and spoiling agents),

insects, rodents, and other animals, thereby preventing disease and spoilage. In addition,
biological barriers maintain conditions to control senescence (ripening and aging). Such
barriers function via a multiplicity of mechanisms, including preventing access to the
product, preventing odor transmission, and maintaining the internal environment of the
package.

Physical protection shields food from mechanical damage and includes cushioning against
the shock and vibration encountered during distribution. Typically developed from
paperboard and corrugated materials, physical barriers resist impacts, abrasions, and crushing
damage, so they are widely used as shipping containers and as packaging for delicate foods
such as eggs and fresh fruits. Appropriate physical packaging also protects consumers from
various hazards. For example, child-resistant closures hinder access to potentially dangerous
products. In addition, the substitution of plastic packaging for products ranging from
shampoo to soda bottles has reduced the danger from broken glass containers.

Containment and food waste reduction

Any assessment of food packaging's impact on the environment must consider the positive
benefits of reduced food waste throughout the supply chain. Significant food wastage has
been reported in many countries, ranging from 25% for food grain to 50% for fruits and
vegetables (FAO 1989). Inadequate preservation/protection, storage, and transportation have
been cited as causes of food waste. Packaging reduces total waste by extending the shelf-life
of foods, thereby prolonging their usability. Rathje and others (1985) found that the per capita
waste generated in Mexico City contained less packaging, more food waste, and one-third
more total waste than generated in comparable U.S. cities. In addition, Rathje and others
(1985) observed that packaged foods result in 2.5% total wasteas compared to 50% for
fresh foodsin part because agricultural by-products collected at the processing plant are
used for other purposes while those generated at home are typically discarded. Therefore,
packaging may contribute to the reduction of total solid waste.

Marketing and information

A package is the face of a product and often is the only product exposure consumers
experience prior to purchase. Consequently, distinctive or innovative packaging can boost
sales in a competitive environment. The package may be designed to enhance the product
image and/or to differentiate the product from the competition. For example, larger labels
may be used to accommodate recipes. Packaging also provides information to the consumer.
For example, package labeling satisfies legal requirements for product identification,
nutritional value, ingredient declaration, net weight, and manufacturer information.
Additionally, the package conveys important information about the product such as cooking
instructions, brand identification, and pricing. All of these enhancements may impact waste
disposal.

Traceability

The Codex Alimentarius Commission defines traceability as "the ability to follow the
movement of a food through specified stage(s) of production, processing and distribution"
(Codex Alimentarius Commission 2004). Traceability has 3 objectives: to improve supply
management, to facilitate trace-back for food safety and quality purposes, and to differentiate
and market foods with subtle or undetectable quality attributes (Golan and others 2004). Food
manufacturing companies incorporate unique codes onto the package labels of their products;
this allows them to track their products throughout the distribution process. Codes are
available in various formats (for example, printed barcodes or electronic radio frequency
identification [RFID]) and can be read manually and/or by machine.

Convenience

Convenience features such as ease of access, handling, and disposal; product visibility;
resealability; and microwavability greatly influence package innovation. As a consequence,
packaging plays a vital role in minimizing the effort necessary to prepare and serve foods.
Oven-safe trays, boil-in bags, and microwavable packaging enable consumers to cook an
entire meal with virtually no preparation. New closure designs supply ease of opening,
resealability, and special dispensing features. For example, a cookie manufacturer recently
introduced a flexible bag with a scored section that provides access to the cookies. A
membrane with a peelable seal covers the opening before sale and allows reclosure after
opening. Advances in food packaging have facilitated the development of modern retail
formats that offer consumers the convenience of 1-stop shopping and the availability of food
from around the world. These convenience features add value and competitive advantages to
products but may also influence the amount and type of packaging waste requiring disposal.

Tamper indication

Willful tampering with food and pharmaceutical products has resulted in special packaging
features designed to reduce or eliminate the risk of tampering and adulteration. Although any
package can be breeched, tamper-evident features cannot easily be replaced. Tamper-evident
features include banding, special membranes, breakaway closures, and special printing on
bottle liners or composite cans such as graphics or text that irreversibly change upon opening.
Special printing also includes holograms that cannot be easily duplicated. Tamper-evident
packaging usually requires additional packaging materials, which exacerbates disposal issues,
but the benefits generally outweigh any drawback. An example of a tamper-evident feature
that requires no additional packaging materials is a heat seal used on medical packaging that
is chemically formulated to change color when opened.

Other functions

Packaging may serve other functions, such as a carrier for premiums (for example, inclusion
of a gift, additional product, or coupon) or containers for household use. The potential for
packaging use/reuse eliminates or delays entry to the waste stream.

Materials Used in Food Packaging

Package design and construction play a significant role in determining the shelf life of a food
product. The right selection of packaging materials and technologies maintains product
quality and freshness during distribution and storage. Materials that have traditionally been
used in food packaging include glass, metals (aluminum, foils and laminates, tinplate, and
tin-free steel), paper and paperboards, and plastics. Moreover, a wider variety of plastics have
been introduced in both rigid and flexible forms. Today's food packages often combine
several materials to exploit each material's functional or aesthetic properties. As research to
improve food packaging continues, advances in the field may affect the environmental impact
of packaging.
The U.S. Food and Drug Administration (FDA) regulates packaging materials under section
409 of the federal Food, Drug, and Cosmetic Act. The primary method of regulation is
through the food contact notification process that requires that manufacturers notify FDA 120
d prior to marketing a food contact substance (FCS) for a new use. An FCS is "any substance
intended for use as a component of materials used in manufacturing, packing, packaging,
transporting or holding of food if the use is not intended to have a technical effect in such
food" (21 USC 348(h)(6)). All FCSs that may reasonably migrate to food under conditions
of intended use are identified and regulated as food additives unless classified as generally
recognized as safe (GRAS) substances.

Plastics

Plastics are made by condensation polymerization (polycondensation) or addition

polymerization (polyaddition) of monomer units. In polycondensation, the polymer chain
grows by condensation reactions between molecules and is accompanied by formation of low
molecular weight byproducts such as water and methanol. Polycondensation involves
monomers with at least 2 functional groups such as alcohol, amine, or carboxylic groups. In
polyaddition, polymer chains grow by addition reactions, in which 2 or more molecules
combine to form a larger molecule without liberation of by-products. Polyaddition involves
unsaturated monomers; double or triple bonds are broken to link monomer chains. There are
several advantages to using plastics for food packaging. Fluid and moldable, plastics can be
made into sheets, shapes, and structures, offering considerable design flexibility. Because
they are chemically resistant, plastics are inexpensive and lightweight with a wide range of
physical and optical properties. In fact, many plastics are heat sealable, easy to print, and can
be integrated into production processes where the package is formed, filled, and sealed in the
same production line. The major disadvantage of plastics is their variable permeability to
light, gases, vapors, and low molecular weight molecules.

There are 2 major categories of plastics: thermosets and thermoplastics (EPA 2006b).
Thermosets are polymers that solidify or set irreversibly when heated and cannot be
remolded. Because they are strong and durable, they tend to be used primarily in automobiles
and construction applications such as adhesives and coatings, not in food packaging
applications. On the other hand, thermoplastics are polymers that soften upon exposure to
heat and return to their original condition at room temperature. Because thermoplastics can
easily be shaped and molded into various products such as bottles, jugs, and plastic films,
they are ideal for food packaging. Moreover, virtually all thermoplastics are recyclable
(melted and reused as raw materials for production of new products), although separation
poses some practical limitations for certain products. The recycling process requires
separation by resin type as identified by the American Plastics Council (Table 1).
There have been some health concerns regarding residual monomer and components in
plastics, including stabilizers, plasticizers, and condensation components such as bisphenol A.
Some of these concerns are based on studies using very high intake levels; others have no
scientific basis. To ensure public safety, FDA carefully reviews and regulates substances used
to make plastics and other packaging materials. Any substance that can reasonably be
expected to migrate into food is classified as an indirect food additive subject to FDA
regulations. A threshold of regulationdefined as a specific level of dietary exposure that
typically induces toxic effects and therefore poses negligible safety concerns (21 CFR
170.39)may be used to exempt substances used in food contact materials from regulation
as food additives. FDA revisits the threshold level if new scientific information raises
concerns. Furthermore, FDA advises consumers to use plastics for intended purposes in
accordance with the manufacturer's directions to avoid unintentional safety concerns.

Despite these safety concerns, the use of plastics in food packaging has continued to increase
due to the low cost of materials and functional advantages (such as thermosealability,
microwavability, optical properties, and unlimited sizes and shapes) over traditional materials
such as glass and tinplate (Lopez-Rubio and others 2004). Multiple types of plastics are being
used as materials for packaging food, including polyolefin, polyester, polyvinyl chloride,
polyvinylidene chloride, polystyrene, polyamide, and ethylene vinyl alcohol. Although more
than 30 types of plastics have been used as packaging materials (Lau and Wong 2000),
polyolefins and polyesters are the most common.

Polyolefins . Polyolefin is a collective term for polyethylene and polypropylene, the 2 most
widely used plastics in food packaging, and other less popular olefin polymers. Polyethylene
and polypropylene both possess a successful combination of properties, including flexibility,
strength, lightness, stability, moisture and chemical resistance, and easy processability, and
are well suited for recycling and reuse.

The simplest and most inexpensive plastic made by addition polymerization of ethylene is
polyethylene. There are 2 basic categories of polyethylene: high density and low density.
High-density polyethylene is stiff, strong, tough, resistant to chemicals and moisture,
permeable to gas, easy to process, and easy to form. It is used to make bottles for milk, juice,
and water; cereal box liners; margarine tubs; and grocery, trash, and retail bags. Low-density
polyethylene is flexible, strong, tough, easy to seal, and resistant to moisture. Because low-
density polyethylene is relatively transparent, it is predominately used in film applications
and in applications where heat sealing is necessary. Bread and frozen food bags, flexible lids,
and squeezable food bottles are examples of low-density polyethylene. Polyethylene bags are
sometimes reused (both for grocery and nongrocery retail). Of the 2 categories of
polyethylene, high-density polyethylene containers, especially milk bottles, are the most
recycled among plastic packages.

Harder, denser, and more transparent than polyethylene, polypropylene has good resistance to
chemicals and is effective at barring water vapor. Its high melting point (160 C) makes it
suitable for applications where thermal resistance is required, such as hot-filled and
microwavable packaging. Popular uses include yogurt containers and margarine tubs. When
used in combination with an oxygen barrier such as ethylene vinyl alcohol or polyvinylidene
chloride, polypropylene provides the strength and moisture barrier for catsup and salad
dressing bottles.

Polyesters . Polyethylene terephthalate (PET or PETE), polycarbonate, and polyethylene

naphthalate (PEN) are polyesters, which are condensation polymers formed from ester
monomers that result from the reaction between carboxylic acid and alcohol. The most
commonly used polyester in food packaging is PETE.

Polyethylene terephthalate . Formed when terephthalic acid reacts with ethylene glycol,
PETE provides a good barrier to gases (oxygen and carbon dioxide) and moisture. It also has
good resistance to heat, mineral oils, solvents, and acids, but not to bases. Consequently,
PETE is becoming the packaging material of choice for many food products, particularly
beverages and mineral waters. The use of PETE to make plastic bottles for carbonated drinks
is increasing steadily (van Willige and others 2002). The main reasons for its popularity are
its glass-like transparency, adequate gas barrier for retention of carbonation, light weight, and
shatter resistance. The 3 major packaging applications of PETE are containers (bottles, jars,
and tubs), semirigid sheets for thermoforming (trays and blisters), and thin-oriented films
(bags and snack food wrappers). PETE exists both as an amorphous (transparent) and a
semicrystalline (opaque and white) thermoplastic material. Amorphous PETE has better
ductility but less stiffness and hardness than semicrystalline PETE, which has good strength,
ductility, stiffness, and hardness. Recycled PETE from soda bottles is used as fibers,
insulation, and other nonfood packaging applications.

Polycarbonate . Polycarbonate is formed by polymerization of a sodium salt of bisphenol acid

with carbonyl dichloride (phosgene). Clear, heat resistant, and durable, it is mainly used as a
replacement for glass in items such as large returnable/refillable water bottles and sterilizable
baby bottles. Care must be taken when cleaning polycarbonate because using harsh detergents
such as sodium hypochlorite is not recommended because they catalyze the release of
bisphenol A, a potential health hazard. An extensive literature analysis by vom Saal and
Hughes (2005) suggests the need for a new risk assessment for the low-dose effects of this
compound.
Polyethylene naphthalate . PEN is a condensation polymer of dimethyl naphthalene
dicarboxylate and ethylene glycol. It is a relatively new member of the polyester family with
excellent performance because of its high glass transition temperature. PEN's barrier
properties for carbon dioxide, oxygen, and water vapor are superior to those of PETE, and
PEN provides better performance at high temperatures, allowing hot refills, rewashing, and
reuse. However, PEN costs 3 to 4 times more than PETE. Because PEN provides protection
against transfer of flavors and odors, it is well suited for manufacturing bottles for beverages
such as beer.

Polyvinyl chloride. Polyvinyl chloride (PVC), an addition polymer of vinyl chloride, is

heavy, stiff, ductile, and a medium strong, amorphous, transparent material. It has excellent
resistance to chemicals (acids and bases), grease, and oil; good flow characteristics; and
stable electrical properties. Although PVC is primarily used in medical and other nonfood
applications, its food uses include bottles and packaging films. Because it is easily
thermoformed, PVC sheets are widely used for blister packs such as those for meat products
and unit dose pharmaceutical packaging.

PVC can be transformed into materials with a wide range of flexibility with the addition of
plasticizers such as phthalates, adipates, citrates, and phosphates. Phthalates are mainly used
in nonfood packaging applications such as cosmetics, toys, and medical devices. Safety
concerns have emerged over the use of phthalates in certain products, such as toys (FDA
2002; Shea 2003; European Union 2005). Because of these safety concerns, phthalates are
not used in food packaging materials in the United States (HHS 2005); instead, alternative
nonphthalate plasticizers such as adipates are used. For example, di-(2-ethylhexyl) adipate
(DEHA) is used in the manufacture of plastic cling wraps. These alternative plasticizers also
have the potential to leach into food but at lower levels than phthalates. Low levels of DEHA
have shown no toxicity in animals. Finally, PVC is difficult to recycle because it is used for
such a variety of products, which makes it difficult to identify and separate. In addition,
incineration of PVC presents environmental problems because of its chlorine content.

Polyvinylidene chloride . Polyvinylidene chloride (PVdC) is an addition polymer of

vinylidene chloride. It is heat sealable and serves as an excellent barrier to water vapor, gases,
and fatty and oily products. It is used in flexible packaging as a monolayer film, a coating, or
part of a co-extruded product. Major applications include packaging of poultry, cured meats,
cheese, snack foods, tea, coffee, and confectionary. It is also used in hot filling, retorting,
low-temperature storage, and modified atmosphere packaging. PVdC contains twice the
amount of chlorine as PVC and therefore also presents problems with incineration.
Polystyrene. Polystyrene, an addition polymer of styrene, is clear, hard, and brittle with a
relatively low melting point. It can be mono-extruded, co-extruded with other plastics,
injection molded, or foamed to produce a range of products. Foaming produces an opaque,
rigid, lightweight material with impact protection and thermal insulation properties. Typical
applications include protective packaging such as egg cartons, containers, disposable plastic
silverware, lids, cups, plates, bottles, and food trays. In expanded form, polystyrene is used
for nonfood packaging and cushioning, and it can be recycled or incinerated.

Polyamide . Commonly known as nylon (a brand name for a range of products produced by
DuPont), polyamides were originally used in textiles. Formed by a condensation reaction
between diamine and diacid, polyamides are polymers in which the repeating units are held
together by amide links. Different types of polyamides are characterized by a number that
relates to the number of carbons in the originating monomer. For example, nylon-6 has 6
carbons and is typically used in packaging. It has mechanical and thermal properties similar
to PETE, so it has similar usefulness, such as boil-in bag packaging. Nylon also offers good
chemical resistance, toughness, and low gas permeability.

Ethylene vinyl alcohol . Ethylene vinyl alcohol (EVOH) is a copolymer of ethylene and vinyl
alcohol. It is an excellent barrier to oil, fat, and oxygen. However, EVOH is moisture
sensitive and is thus mostly used in multilayered co-extruded films in situation where it is not
in direct contact with liquids.

Laminates and co-extrusions . Plastic materials can be manufactured either as a single film or
as a combination of more than 1 plastic. There are 2 ways of combining plastics: lamination
and co-extrusion. Lamination involves bonding together 2 or more plastics or bonding plastic
to another material such as paper or aluminum (as discussed in the section on metal).
Bonding is commonly achieved by use of water-, solvent-, or solids-based adhesives. After
the adhesives are applied to 1 film, 2 films are passed between rollers to pressure bond them
together. Lamination using laser rather than adhesives has also been used for thermoplastics
(Kirwan and Strawbridge 2003). Lamination enables reverse printing, in which the printing is
buried between layers and thus not subject to abrasion, and can add or enhance heat
sealability.

In co-extrusion, 2 or more layers of molten plastics are combined during the film
manufacture. This process is more rapid (requires 1 step in comparison to multiple steps with
lamination) but requires materials that have thermal characteristics that allow co-extrusion.
Because co-extrusion and lamination combine multiple materials, recycling is complicated.
However, combining materials results in the additive advantage of properties from each
individual material and often reduces the total amount of packaging material required.
Therefore, co-extrusion and lamination can be sources of packaging reduction.

SOURCE :

http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-
summaries/food-packaging.aspx

Makanan dan minuman yang dikemas secara lebih baik membuat produk tersebut tahan lama,
sehingga masa kadaluarnya menjadi lebih panjang. Selain itu, makanan yang dikemas
menggunakan desain yang lebih baik akan lebih menarik konsumen untuk membelinya.
Desain kemasan adalah alat terakhir pemasaran dalm beriklan. Begitu pula kemasan yang
dirancang efektif dapat mempermudah konsumen dalam membawa dan menyimpannya.

Kemasan dirancang dengan tidak meninggalkan ciri khas dan unsur-unsur yang ada pada
produk yang diwakilinya, berutjuan agar konsumen merasa aman dan nyaman bahwa produk
yang dibelinya merupakan produk yang dia inginkan, tidak salah isi. Sebagai contoh,
kemasan kue sebaiknya menampilkan produk kue yang ada didalamnya dan jika
memungkinkan disediakan area transparan agar isi dapat terlihat oleh konsumen.

Kemasan bukan hanya sekedar bungkus namun juga pelengkap rumah tangga, sebuah botol
saus yang bagus dengan etiket menarik dapat menyemarakkan suasana di meja makan.
Sebuah tas kemasan plastik Hero kini berubah fungsi sebagai ajang pamer ibu-ibu rumah
tangga bahwa dia pernah beli di sana. Kemasan makanan masa kini yang dibuat multi fungsi
sebagai take away dapat menjadi sarana pemasan yang kuat, bahkan dikoleksi.

Berikut adalah beberapa fungsi kemasan

1. Kualitas kemasan dapat menumbuhkan kepercayaan pembeli bahwa produk yang

diwakilinya adalah produk yang berkualitas.
2. Membangun citra perusahaan, seringkali produk kemasan menyertakan identitas
perusahaan dalam berbagai bentuk seperti warna, logo dan komunikasi pesan.
3. Mempengaruhi calon pembeli untuk menetaphkan pilihan terhadap produk yang
dikemasnya. Jika disandingkan dua desain kemasan yang bagus (warna cerah, bentuk
unik) dan satunya jelek (warna kuram, bentuk biasa,) untuk produk yang baru dikenal
oleh konsumen biasanya akan dipili desain yang lebih baik.
4. Tampak luar kemasan akan menimbulkan kesan yang benar tentang isi barang yang
dikemas didalamnya.
5. Mudah didistribusikan, tahukah Anda seberapa ribet distribusi sutu produk. Dia dari
parbik akan dimasukkan ke gudang kemudian diserahkan ke distributor masuk ke
gudang lagi. Selanjutnya akan dikirim ke pengecer yang juga akan masuk gudang.
Terakhir dia akan diletakkan ke rak etalase penjualan. Dari serangkaian proses
tersebut menuntut kemasan harus mudah didistribusikan melalui bahan yang tepat dan
bentuk yang memungkinkan tidak menghabiskan tempat. Sama halnya dengan produk
yang dibawa pulang, kemasan yang didesains cara tepat dan efektif tidak lagi
membutuhkan tas jinjing yang pada akhirnya menambah biaya produksi.
6. Sebagai alat promosi terakhir, selalu kami singgung masalah ini karena itu terjadi dan
bahkan Anda sendiri mengalami. Jejeran produk sejenis di rak penjualan akan saling
berteriak belilah aku. Dia yang paling lantang akan didengar konsumen baru. Kami
 menuliskan konsumen baru karena jika konsumen sudah loyal pada suatu produk dia
akan sulit berpaling. Misal dari rumah saya ingin beli snack rasa jagung. Jika dia
sudah loyal pada suatu produk biasanya enggan untuk berpaling. Jika dia masih
ingung apa yang dicari disitulan peran desain kemasan diandalkan. Lebih dari 10%
orang masuk di swalayan tahu akan beli apa saja. Itu adalah sasaran yang dicari. Ahli
pemasar menyatakan dengan memenangkan 10% dari pasaran anda akan menjadi
pemain utama ceruk pasar / market nicher.
Di tahun 80-an 90-an desainer prihatin tentang desain Struktural kemasan, desain grafis untuk
masalah kemasan, Kesehatan, Keselamatan dan lingkungan, Refulasi ligkungan dan sistem
pelabelan. Mereka menggunakan desain mereka sebagai alat komunikasi. Dalam posting ini
kami sajikan beberapa designs.

Posting ini menyajikan ide-ide cerdas dan inovatif dari beberapa produsen perusahaan dan
ukm di seluruh dunia. Berikut adalah 10 Contoh Contoh kemasan plastik yang unik, lucu dan
kreatif untuk inspirasi Anda.

Contoh Desain Kemasan Plastik :

Kita sering diajarkan untuk tidak menilai buku dari sampulnya, tapi dalam keindahannya
penjualan seringkali kulit luarnya. Meskipun tujuan kemasan ritel modern adalah untuk
mendorong pembeli potensial untuk membeli produk, paket pintar juga bisa menjadi sumber
inspirasi. Desain kemasan plastik diatas dapat Anda jadikan ide desain kemasan yang inovatif
dan kreatif yang diambil berbagai sumber di seluruh dunia.
Pertimbangkan melepaskan diri dari label kemasan generik dan berinovasi dengan kreatif
memanfaatkan kemasan untuk menekankan penggunaan produksi Anda. Anda mungkin tidak
memiliki anggaran atau visibilitas merek yang lebih besar, tapi Anda masih dapat menangkap
perhatian pelanggan dan menciptakan buzz dengan produk Anda.
Kesan pertama membuat semua perbedaan, terutama membutuhkan waktu cepat ketika
semua orang terlalu sibuk untuk mengambil langkah mundur untuk menunggu dan melihat.
Tapi apa jenis desain akan mengesankan konsumen? Dalam gambar-gambar contoh desain
kemasan plastik di atas khusus kami sajikan untuk menunjukkan beberapa kemungkinan
jawaban atas kebingunan Anda mencari ide desain kemasan yang luar biasa.

Media Desain Kemasan Plastik

1. Stand pouch full plastik

2. Alumunium foil kombinasi
3. Plastik CPP Cast Polypropylene
4. Plastik LDPE Low Density Polyethylene
5. Plastik OPP Oriented Polystyrene
6. Plastik HDPE High Density Poly Ethelene
7. Plastik PE PolyEthelene
8. Elaslic molding
9. Plastik Polypropylene PP
10. Plastik mika
11. Plastik fleksibel
12. Kemasan plastik snack
13. Kemasan ramah lingkungan
Sebuah desain kemasan adalah komponen penting dalam pemasaran karena itu adalah
kemasan yang membuatnya menonjol dari yang lain ketika konsumen memilih produk dari
rak. Jadi Anda mungkin tahu sekarang bahwa desain yang mengesankan menarik pelanggan,
namun desain ini mengesankan sebagian besar karena sedikit modifikasi dari apa yang telah
ada selama bertahun-tahun. Begitulah cara kerjanya Anda tidak harus membuat hal-hal
yang mengesankan dengan menciptakan sesuatu yang baru, melainkan fokus sepenuhnya
pada elemen yang akan bersinar di depan mata pelanggan dan memicu perasaan mereka.

https://www.plasticpackagingfacts.org/plastic-packaging/plastic-packaging-by-industry/food-
beverage/

Food & Beverage

From airtight wraps to shelf stable bottles and containers, plastic packaging plays a key role
in delivering a safe food supply, from farm to table and is a material of choice for freezing
foods for longer term storage. Plastics have also driven innovations in packaging design. For
example, modified atmosphere packaging helps preserve food freshness by capturing a
reduced-oxygen air mixture in a plastic package. This technique can extend a products shelf
life by slowing the growth of bacteria.

In the United States, the Food and Drug Administration regulates the safety of food-contact
packaging, including plastics used in contact with food. Many plastics, such as polystyrene
and polyethylene, have been used in food packaging for decades. All food-contact packaging
materials must pass FDAs stringent approval processthe agency must find them safe for
use in a specific packaging applicationbefore they can be put on the market.

Sustainability Outlook

Food and Beverage packaging is among the most recycled packaging and we see increasing
recycling rates for bottle and containers every year.

Bottles

In 2014 plastic bottle recycling grew 97 million pounds, increasing 3.3 percent, to top 3
billion pounds for the year. The recycling rate for plastic bottles climbed 1.0 percent to 31.8
percent for the year. The collection of high-density polyethylene (HDPE, #2) bottlesa
category that includes milk jugs and bottles for household cleaners and detergentsrose to
nearly 1.1 billion pounds, a gain of over 62 million pounds from 2013. The recycling rate for
HDPE bottles rose to 33.6 percent (full report here).

A recent national report found that 94 percent of Americans can recycle plastic bottles in their
community (full report here).

Containers
At least 1.02 billion pounds of rigid plastics including rigid containersthe category of
plastics that includes things like yogurt cups, dairy tubs and lidswere recycled in 2012,
triple the amount for 2007. A recent study also found that access to recycling of many types
of these rigid containers (HDPE, PP, PET, LDPE) now exceeds 60 percent of the population
the level which the Federal Trade Commission has set for unqualified claims of
recyclability.