The YPACK project has crossed the half-way mark. Read all the latest news from the project in the second YPACK newsletter! We share how we make the biopolymer PHBV for the YPACK food packaging, how the project can offer a solution to the ban of plastic straws, and where we [...]
How do you make food packaging from cheese whey? The innovative YPACK food packaging is produced through a chain of processes that starts with the combination of knowledge and know-how and ends with a finished food packaging tray or flow pack bag. The YPACK consortium is made up of 21 [...]
Join our Principal Investigator and Coordinator Prof Jose María Lagarón Cabello at the CSIC lab in Valencia as he explains how the YPACK strategy fits into the circular bio-economy.
We are happy to share the first newsletter of YPACK. In this first newsletter we've had a chat with our Principal Investigator and coordinator Prof Jose María Lagarón Cabello from CSIC about the progress, obstacles, pricing and legislation around food packaging. We have also reported on the results of the survey [...]
A new YPACK article has been published under the title 'Electrospun Antimicrobial Films of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Containing Eugenol Essential Oil Encapsulated in Mesoporous Silica Nanoparticles'. The main goal of the study was to develop biopolymer films with long-term antimicrobial capacity. These could possibly be applied in active food packaging applications, such [...]
On 14-15 May, YPACK held their second plenary project meeting in Izmir (Turkey) to discuss progress and future plans. The meeting was hosted by Migros. […]