Effects of inks on the food packaging : key elements for designers

Abstract

The increasing demand for sustainable practices in the packaging industry has drawn attention to the environmental and health impacts of traditional printing inks used in food packaging. This thesis investigates the effects of inks on food packaging, with a particular focus on low-impact, eco-friendly alternatives. It explores the key components of conventional inks, their potential risks related to chemical migration into food products, and the regulatory standards designed to ensure consumer safety. In addition, the study examines sustainable ink options, including water-based, soy-based, and UV-curable inks, assessing their benefits and challenges in practical application. A structured research methodology combining literature review, expert interviews, consumer surveys, and material testing was employed to evaluate both industry practices and consumer perceptions. The study also develops a practical design guideline for packaging designers aiming to incorporate low-impact inks without sacrificing functionality, brand identity, or visual appeal. Key findings indicate that low-impact inks significantly reduce environmental pollution and improve the recyclability of packaging, although they require careful adaptation of materials and printing processes. Consumer feedback highlights a growing preference for sustainable packaging when environmental efforts are clearly communicated. This thesis concludes that adopting low-impact inks presents a valuable opportunity for the food packaging industry to align with circular economy principles, enhances brand reputation, and contributes to broader environmental goals. It recommends a comprehensive strategy involving design innovation, transparent consumer communication, and regulatory compliance to achieve effective and sustainable packaging solutions.