Citrus fruits have become one of the most commonly grown crops in the world; however, they’re also one of the most wasteful.
About a quarter of all citrus fruit is grown to incorporate into foods and beverages like jams, jellies, and juices.
The industrial processing required to manufacture these products generates a large quantity of food waste, including pulp, peels, seeds, and pomace, which have historically wound up in landfills or animal feed, increasing both energy consumption and greenhouse gas emissions as a result.
Although the sheer quantity of citrus waste produced annually has sparked concerns related to consumer health, the economy, and the environment, citrus waste byproducts also contain high levels of polymers like pectin, lignin, cellulose, and hemicellulose in addition to essential oils and phenolic compounds – some of which serve a viable purpose after they’ve been processed.
A (Less) Vicious Cycle
Citrus waste is increasingly being upcycled and used to develop eco-friendly food packaging materials – a practice that embodies the principles of a circular economy, which refers to a model of production and consumption that involves converting waste byproducts into useful resources, maximizing their value while minimizing waste.
For instance, pectin is a natural type of polymer found in citrus peels that forms biodegradable and compostable films with robust mechanical properties.
The fibers found in citrus peels represent a second example, as they contain cellulose and lignin that can help improve the strength and durability of F&B packaging materials.
And the benefits go beyond biodegradability.
The phenolic compounds extracted from citrus waste are natural antioxidants that can extend the shelf life of CPG products by preventing spoilage and oxidation.
In addition, essential oils like limonene, which are derived from citrus peels, also provide antimicrobial properties that can effectively inhibit the growth of bacteria and fungus, improving food safety in the process.
Microplastics, Macro Harms
Recently, global consumers have become increasingly concerned about microplastics, tiny plastic particles that originate from petroleum-based plastics and accumulate in the environment – particularly oceans and waterways.
Microplastics not only interfere with the photosynthesis process required for plants to grow; they are also frequently ingested by wildlife, which means they eventually wind up within human food chains and pose major health and ecological risks as a result.
While their hazards to human health are still being studied, microplastics have been correlated with a higher risk of strokes and heart attacks.
Despite their harmful impacts, microplastics are widely used in packaging, consumer products, and industrial applications.
To add insult to injury, these plastics are highly resistant to degradation, meaning they remain in the environment for a long time, which has further increased the appeal of citrus-based packaging alternatives as a solution to help mitigate the pollution stemming from rotting waste and reduce global dependency on petroleum-derived plastics.
So, what’s standing in the way of widespread adoption?
The Red Tape
Before citrus-based packaging can become the norm, regulatory and safety challenges must be addressed.
Materials derived from citrus waste require stringent evaluations to ensure they meet food-contact safety standards, particularly regarding pesticide residues, microbial contaminants, and permissible levels of active substances like essential oils.
For example, all E.U. packaging products must comply with regulations like EN 13432, which outlines composting standards – and there are comparable guidelines under U.S. FDA regulations, which require thorough testing before approval for commercial use.
Consumer perception also presents a challenge, as citrus-based packaging materials must reassure consumers about safety and quality without compromising food integrity or introducing strong flavors.
However, if food and beverage manufacturers can overcome these regulatory hurdles, the latest rounds of research and pilot projects indicate that the potential for widespread industry adoption is strong.
The Food Institute Podcast
This Episode is Sponsored by: City National Bank
How are macro-economic factors and changing consumer preferences impacting the natural grocery sector? City National Bank’s Justin D’Affronte steps in as guest host as he speaks with Mother’s Market CEO Dorothy Carlow about inflation, tariffs, consumer preferences, and more.
