ENGLISH

FOOD PACKAGING
SHEETFED & UV
ABOUT FOOD PACKAGING REGULATIONS
The Framework Regulation1935/2004 states that materials
and articles must be manufactured in compliance with good
manufacturing practices so that, under their normal format
or foreseeable conditions of use, they do not transfer their
constituents to foodstuffs in quantities which could:
1/ Endanger human health,
2/ Bring about an unacceptable change in the composition
of food,
3/ Deteriorate the organoleptic characteristics thereof.
So far, there has been no specific legislation concerning
printing inks for food packaging, with the exception of
Directive 93/10/EEC relating to materials and articles made
of regenerated cellulose film. This Directive states that the
printed surface of the cellulose film must not come into
contact with the food. Since April 2010, a new ordinance
about printing inks has been in force in Switzerland;
its regulations have been adopted as requirements by
numerous food producers.
The new Regulation (EC) No. 2023/2006 on good manufac-
turing practice for materials intended to come into contact
with food stipulates that the printed surface must not
transfer substances in concentrations that lead to levels of
the substance in the food which are not in line with the
requirements of Article 3 of Regulation (EC) No. 1935/2004.
This transfer results from either migration through the
substrate or set-off in the stack. It is also important to note
that further contamination of the food can occur as a
result of cooking in the packaging or sterilisation, in the
vapour phase.
Special attention must be paid to the risk of migration into
the foodstuff and set-off:
If the food packaging consists of just a simple external
wrap, then undesired contamination can result from
the packaging material and also from set-off in the
stack. For this reason, food packaging of this sort must
be avoided, or the outside of the packaging must
imperatively be printed with low migration inks.
If the food packaging consists of an external and an
internal wrap (e.g. bag in a box), the same risks exist
as in the previous case unless the internal wrap provides
an impermeable barrier (e.g. aluminium bag). A PE or
paper bag does not provide an adequate barrier.
THE 6 STEPS & RESPONSIBILITIES TO MAKE A GOOD FOOD PACKAGING
Ink manufacturers can state that an in
Packaging specifications
by the food industry packaging applications but we cannot
Clear specifications of the packaging will be compliant with legislation. It a
need to be provided, taking into the process, printing and storage cond
account all constraints:
Physical & chemical properties
In order to avoid any problem due eith
of the food that will be packed or to a correct use of the wrong ink, it
Conditions of converting involved in the process work together
Storage
manufacturer).
Final use
The first step is to clearly define the pa

Packaging conception PACKAGING

by the converter SPECIFICATIONS
It is his responsibility to choose the
adequate substrates and other mate-
rials, graphics, printing and converting
process with all parameters.

PACKAGING
CONCEPTION

Ink formulation &

manufacturing by
the ink manufacturer
After a last validation of packaging
INK
specifications with the converter and a
FORMULATION
risk analysis (migration, physical &
chemical resistances, organoleptic
impacts), the ink manufacturer
suggests inks and varnishes adapted
to the final application.
nk series is qualified for food
Final packaging validation
t certify that the entire packaging by the food industry
lso depends on the substrate used, The food industry is responsible for the
ditions final approbation of specifications and
control regarding the constraints of use.
her to a wrong use of the correct ink They have to collect all necessary docu-
t is important that all companies ments from the converter.
(end-user, converter/printer, ink

ackaging specifications.

FINAL Combination of ink/substrate/

VALIDATION process validation by the printer
The printer has to validate the
combination of ink/materials/process
(odour, residual solvents, migration).
Siegwerk can help the printer in
this fundamental step thanks to its
expertise, methodology and
equipment.

PROCESS
VALIDATION

Advice in use from the

ink manufacturer
In addition to the ink and varnish,
the role of the ink manufacturer is
ADVICE
also to advise the converter in terms
IN USE
of condition of use and to provide
relevant documentation (technical
data sheets, application guidelines)
(Please refer to the good practice guide)
SIEGWERK EXPERTISE: INKS & VARNISHES
Raw materials selection criterion
The Siegwerk ink series for food packaging are formulated and
produced in accordance with the EuPIA guideline on Printing
Inks applied to the non-food contact surface of food packaging
materials and articles. All ingredients follow strict exclusion
criteria and do not belong to carcinogenic, mutagenic or toxic
to reproduction categories.
If we use a component that could migrate more than 10 ppb
and which is not evaluated, we involve independent expert
bodies to generate a toxicological evaluation.
TOP QUALITY PRODUCTS
Siegwerk has a complete product portfolio, covering both
conventional offset and offset UV technologies.
Tempo NUTRIPACK is our vegetable-based conventional ink
series suitable for paper and board substrates.
Sicura LM is our UV range composed of specific series for paper
and board substrates, and others for non-absorbent substrates.
SIEGWERK HSE EXPERTISE & CUSTOMER SUPPORT
Siegwerk give practical support to the converters for the
validation of the final packaging:
Our product safety experts can make available all necessary
information for migration monitoring. Additionally, confiden-
tiality agreements can be signed with third parties specifically
involved in compliance control.
Thanks to our analytical laboratories, we can prepare the
validation process of the final packaging with the converter.
In these laboratories, technicians carry out both sensorial
(Sniff test & Robinson test) and migration analyses. They
are equipped with an entire range of gas and liquid chroma-
tographs with UV and mass spectroscopy in order to analyse
numerous migrants at very low detection limits.
Formulation & manufacturing
In addition to the strict raw material selection which ensures
product safety, we also formulate our inks in a way that the
performance on press is optimised. Moreover, we take into
account the final use of the packaging and make sure that
the ink will have the necessary resistances.
During the manufacturing processes, we check carefully the
cleaning processes of the equipment in order to avoid any
contamination. We also focus on the traceability of all our
raw materials.
All our food packaging series offer controlled migration and
low odour for safe packages compliant with EU regulations
1935/2004 and 2023/2006 as well as with the new Swiss ordi-
nance 817.023.21, provided that appropriate substrate and
process conditions are in place.
Migration methods with all type of simulants are available,
depending on the substrate, condition of use and foodstuff
properties (according to the latest regulations).
For example, the main simulants used for sheet-fed & UV
applications are:
SIMULANT SUBSTRATE FOODSTUFF
Tenax
Paper / Board Dry food: sugar,
flour, cereals
Ethanol 95% Rigid plastic Fatty food: butter,
soup,
Other liquid simulants (water, acetic acid 10%, ) are also possible for other
applications / conditions of use of the packaging.
 1 Cleaning 2 Inks,varnishes 3 UV curing
Rollers & fount settings Check that the
and blankets Use only products necessary power is
must not be for food packaging available: number of
contaminated and recommended lamps, power and age
Thorough cleaning additives Regular maintenance
with suitable Avoid over- of lamps and reflectors
cleaning agent emulsification in is recommended
conventional sheet-fed

GOOD PRACTICE GUIDE

4 Speed
The higher the speed,
the higher the risk of
migration and/or odour
Verify that the current
printing speed
corresponds to pre-
validated conditions

5 Substrate 9 Storage
Check influence Shipment and storage
on migration and conditions (time,
sensorial properties temperature, humidity,
with suppliers ventilation, stack or reel
Ensure that the substrate printing) may influence
is suitable for food sensorial/migration
packaging application results and must be
controlled

6 Film weight 7 Control 8 Traceability

The higher the film Check the curing/drying Ensure traceability of
weight, the worse the properties with consumables (inks,
curing/drying appropriate tests varnishes, substrates)
Excessive film weight Statistical migration/ and printing conditions
must be avoided, sensorial analysis may (speed, curing
in particular UV dark be of interest conditions, printing
shades and UV opaque sequence)
white
HOW TO PREPARE A GOOD FOOD PACKAGING
To prepare a food packaging: In the combination of ink/substrate/food?
Select a user, a converter, a printer and an ink manufacturer In the storage conditions of the finished product?
Provide yourself with clear specifications
Within all ranges of inks and materials, select those This information brochure aims to help you make a good
recommended for the given type of food and packaging food packaging by clearly explaining each step of the
process and the main responsibilities.
As soon as you have all ingredients, you can start cooking:
Mix everything, following processing, printing and
converting instructions
Control and validate results
Pack and stock according to pre-defined conditions
and let settle

If the food is ready to be consumed, this means that all

steps have successfully been carried out following the
process requirements.

If the food has changed, the recipe has failed. Therefore

ask yourself where you made a mistake:
With the packaging concept?
With the substrate selection?
With the choice of ink or printing or converting
conditions?
Siegwerk
worldwide
Over 30 country
organizations to
serve customers
in more than
100 countries.

Siegwerk Druckfarben AG & Co. KGaA

Corporate Communications
Alfred-Keller-Str. 55
53721 Siegburg
Germany www.siegwerk.com