• A recent study by researchers from Karlsruhe Institute of Technology, Germany, highlights the potential risks that biodegradable food contact accessories may pose to consumers with celiac disease or wheat allergy due to gluten migration.
In the context of growing concern for the environment and strict regulations on the use of plastic, the food industry is increasingly moving towards the use of biodegradable materials for products that come into contact with food. But this transition brings with it new challenges, especially in terms of food safety.
The study by the German researchers draws attention to an important aspect that has so far been largely ignored, but which requires immediate action from the authorities and the food industry.
Biopolymers obtained from agricultural resources such as wheat bran, wheat straw and semolina have been integrated into biodegradable disposable products as part of a global effort to reduce the impact of plastic on the environment. However, wheat and rye-based materials can transfer gluten into food, endangering the health of certain categories of consumers. In the European Union, where some single-use plastics have been banned, thus facilitating the adoption of biopolymers in single-use food products, there are currently no legislative requirements requiring allergen labeling on these products.
To assess the real risk of gluten migration, German researchers tested six different types of biodegradable disposable accessories: plates, forks, knives, straws and glasses made from various combinations of wheat bran, durum wheat semolina, polylactic acid, rye straw and oat bran. These materials have been subjected to rigorous testing under conditions similar to those of normal use to determine the degree of gluten migration in solid and liquid foods.
Migration of Gluten in Food
The study revealed that gluten migration depends largely on the properties of the material from which the product is made, as well as the duration of contact and the composition of the food. Of the six materials tested, gluten migrated into liquids from four of them: two types of straws made from durum wheat semolina, the plates made from wheat bran, and the cups made from a combination of oat bran and wheat flour. Gluten was also detected in gluten-free solid foods after they were in contact with the biodegradable plates.
Interestingly, gluten migration from the cutlery was not detected, probably due to the short contact times and reduced contact surfaces. Straw made from rye straw also did not show gluten migration, as this material does not contain gluten.
These findings raise the alarm about the need for stricter regulation and careful monitoring of biodegradable accessories that come into contact with food, especially in the context of protecting the health of vulnerable consumers, such as those with celiac disease or wheat allergy.
Sustainable solutions are the way forward to protect the environment, but they must not compromise food safety. At a time when biodegradable single-use products are becoming more common, it is vital that they are rigorously evaluated to prevent any potential health risks to consumers.
Article source: Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients, The authors Johanna Mossburger and Katharina Anne Scherf.
Article written by Gabriela Dan, Editor of Arta Albă
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