HERPAK

Why this project?

The upcoming Packaging and Packaging Waste Regulation (PPWR) of the European Union aims to reduce packaging waste and promote the use of recyclable and reusable materials. This transition will have a significant impact on the food and packaging industries and requires new approaches in packaging design, logistics, and business models.

Reusable plastic packaging is already used in catering and takeaway services where the contact time with food is short. However, extending reuse to foods with longer shelf life introduces new challenges. Microbial contamination, chemical safety (e.g. residues from cleaning agents and odour transfer), and physical integrity (e.g. scratch resistance) must be thoroughly assessed.

The HERPAK project will address these issues over a two year period and develop scientifically supported recommendations for safe and effective reuse.

Research approach and expected results

HERPAK is a collective research, development, and knowledge‑dissemination project (COOCK+) and focuses on three core research themes:

1. Microbial Safety: Evaluation of the risks of biofilm and mould formation on reusable packaging. It also focuses on optimising industrial washing processes to ensure consistent hygiene. As part of this work, the project will validate ATP tests as a reliable method for assessing cleaning effectiveness and investigate how residues of cleaning agents or specific food types may interfere with these tests.
2. Chemical Safety: In depth study of contamination risks arising from residual cleaning agents, incorrect consumer use, and the potential for odour transfer within plastic packaging. These factors are assessed to understand how they may influence both food safety and overall product quality.
3. Physical Integrity: Analysis of scratch resistance and determination how surface damage may support microbial growth. This research helps to ensure that packaging remains sufficiently durable without compromising consumer safety.

At the end-of-the project a Best Practice Guide will be published including:

• Recommended packaging materials for safe reuse,
• Validated industrial washing protocols for optimal hygiene,
• Optimised use of cleaning agents and validated test methods for food-safe cleaning.

Target group

This project is relevant for stakeholders across the value chain:

• Food industry
• Social economy / customized work sector
• Producers and suppliers of plastic food packaging materials
• Chemical sector (manufacturers of detergents for professional cleaning)

Project partners

HERPAK is led by Pack4Food, in collaboration with Flanders’ FOOD and Ghent University (nutriFOODchem and FMFP groups).

• Pack4Food, led by Hedwige Verherbrugghen (Hedwige.Verherbrugghen@pack4food.be)
• Ghent University, Food Microbiology and Food Preservation (FMFP) research group, led by Prof. Frank Devlieghere (Frank.Devlieghere@UGent.be)
• Ghent University, NutriFOODChem research group, led by Prof. Bruno De Meulenaer (Bruno.Demeulenaer@UGent.be)

Keen to join?

HERPAK started on 01/03/2025 and will run until 28/02/2027. The project is guided by industrial partners who form the steering committee. Members of this committee receive early access to research results and help align the project with practical, industry driven challenges, such as selecting relevant case studies and packaging materials. Participation in the steering committee is possible until the end of the project.

Participation fee and terms and conditions 

Participation in the project requires a financial contribution to the project fund as well as membership of Flanders’ FOOD or Pack4Food. Please contact the project coordinator for more information on the participation conditions.