Nutrition and food preservation
  “Packaging
plays an important role in preventing foodstuffs from being
destroyed and thus in reducing the impact on the environment.
Zero packaging means a distribution of loose goods; in which
case the waste of perishable products would be considerable.
Using packaging, it is possible to reduce waste of products”.
Aluminium packaging offers a wide range of properties to
guarantee a high degree of protection for products and ensures
that they retain their characteristics and value.
It offers tailor-made solutions, which take into account
the socio-demographic trend towards small households and changing
eating habits. It conserves resources and is recyclable.
 Aluminium
is used in rigid as well as flexible packaging applications.
Being odourless and tasteless, it will not taint flavours.
Its lightweight provides scope for transport cost- savings
and its good thermal conductivity means that aluminium-packed
products can be heated or chilled quickly and economically.
Aluminium packaging is readily printed and many designs incorporate
the natural attractiveness of the metal itself. Aluminium
bottles, cans and pots can be used for particularly sensitive
chemical products.
Such seamless and odourless packaging is impermeable and
can be used to protect flavourings, laboratory chemicals,
agrochemical products, sealants and adhesives and can ensure
product stability for long periods.
On the one hand, aluminium foil has the ability to protect
its contents from damaging environmental influences such as
oxygen, light, moisture, micro-organisms and unwanted aromas.
On the other hand, the tasteless aluminium barrier will retain
liquids and prevent the loss of aroma and other volatile components.
Aluminium foil can be readily combined with materials such
as paper and plastics to further enhance the properties of
each material. As a result, a minimum of materials can provide
a maximum of packaging performance.
Aluminium in contact with foods also, particularly in cookware,
offers a complete health security. This was well resumed by
Luciana Gramiccioni, representative of the Italian Institute
of Health (ISS) : "Wide scientific tests conducted by
ISS contributed to the definition of the Council of Europe
Guidelines and demonstrated that aluminium, when used in correct
conditions, does not constitute any problem from a sanitary
or hygiene point of view. To the contrary, it is a highly
valuable material in food applications". (« Aluminium
in the Kitchen » (link to Alu in the Kitchen, 4.2)
, 7 October 2004, Parma, Italy).
Please find below some facts sheets about aluminium in nutrition
and food preservation :
Aluminium chemicals in water treatment (link to pdf)
Aluminium in food and packaging (link to pdf)
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