Food packaging

Adhesives are often used in food packaging to attach labels, seal flexible packaging (including wrappers, pouches and lidding) and laminate layers of food contact materials.

Several chemical substances are present in adhesives. When used in food packaging, these substances could transfer or migrate into food. Fatty or acidic foods and high temperatures can speed up this process, potentially affecting taste or exceeding safe limits set by food safety regulations.

Legal requirements for adhesives in food packaging

Adhesives count as food contact materials (FCMs) under EU regulation enforced in Northern Ireland through the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012.

The regulation requires that adhesives do not:

• make food harmful to health
• change the food’s composition unacceptably
• affect food taste, smell or quality

Adhesives must use authorised substances only, with migration testing if direct contact with food is possible. Their packaging should specify whether they are for ‘indirect contact only’, the temperature limits, or food type restrictions (eg ‘not for fatty foods’).

Packaging manufacturers and material suppliers are responsible for overall compliance, and ensuring adhesives comply with food contact material legislation. Food businesses should source adhesives from reputable suppliers, must retain supplier declarations of compliance and follow any usage instructions or restrictions.

Local councils enforce food safety rules via environmental health officers and can request compliance documentation during inspections.