Food packaging is undergoing one of its most significant periods of change in decades. Environmental expectations are rising, researchers and manufacturers are exploring materials that could reduce reliance on petroleum-based plastics, and regulators are considering how food safety oversight must evolve alongside these innovations.
Sustainable packaging is unlikely to mean eliminating plastic altogether. Plastic became so widely used because it solves several difficult problems at once: it is lightweight, durable, moisture-resistant and highly effective at protecting food from oxygen, contamination and physical damage. Those functions matter. Packaging that performs poorly can shorten shelf life and increase food waste, potentially trading one environmental problem for another.
Some of the most interesting developments involve cellulose, starch, seaweed and algae, proteins, and even chitosan, a biodegradable material derived from shellfish shells to make food packaging. Paper is also receiving renewed attention, with new biodegradable and plant-based coatings being developed to improve resistance to moisture and grease.
Another promising area is “active packaging,” which is designed to do more than simply contain and protect food. These technologies may help extend shelf life by absorbing oxygen or moisture that can accelerate spoilage, or by releasing substances such as antioxidants or antimicrobial compounds that help preserve food quality.
While these innovations sound promising, there are still limitations with the performance characteristics in comparison to conventional plastic. Some require industrial composting facilities that are not universally available. Others remain expensive or difficult to manufacture at scale. Many emerging packages are therefore hybrid systems, combining materials or coatings to achieve the necessary food-safety and shelf-life performance.
For smaller and medium-sized businesses, changing packaging can also mean new equipment, production trials, shelf-life studies and significant capital investment. These trade-offs are especially important in the natural, organic and wellness sector, where brands are responding to growing demand for more sustainable options.
A Changing Regulatory Framework
Against this backdrop, Health Canada has launched a consultation on a proposed new food packaging framework.
Today, Canada prohibits food packaging that could transfer harmful chemicals to food, but Health Canada’s pre-market assessment process is generally voluntary.
Health Canada is considering a change in its approach alongside the changing packaging landscape. Environmental goals are driving greater use of recycled plastics and new materials such as paper and bio-based alternatives, creating a packaging landscape that is more innovative, but also more complex to oversee. A new framework that could require mandatory notification of food-contact materials, including information about their chemical composition.
Recycled plastics present unique challenges because their history and composition can be less predictable than virgin plastic. Using recycled materials can increase the potential for chemicals or contaminants in packaging that can potentially migrate into food. Recycling streams may contain plastics originally intended for non-food uses, or residues from their previous use. Appropriate source control, sorting and decontamination, along with an understanding of how the material was previously used, are therefore important when determining whether recycled plastic is suitable for food packaging.
For the food industry, how this new framework is designed will be particularly important. One of the major questions still to be resolved is who should be responsible for providing packaging information to Health Canada, with possibilities including packaging manufacturers, Canadian food manufacturers and brand owners, importers, and retailers.
For many food businesses, particularly smaller brands, obtaining detailed chemical-composition information from packaging suppliers could represent a significant new responsibility. Health Canada is proposing an approximately five-year phase-in period. The current consultation closes November 9, 2026. Health Canada expects to review recommendations for a mandatory food packaging framework by Spring 2027.
For the natural, organic and wellness industry, this is an important opportunity to help shape a framework that keeps pace with packaging innovation without creating unnecessary barriers to it. A risk-based approach, recognition of credible international assessments, realistic transition periods, and particular consideration for SMEs will be important. It also means recognizing that sustainability cannot be measured by plastic reduction alone.
The future of food packaging is unlikely to be plastic-free, but it can be more sustainable and more innovative. That means using lower-impact materials where they perform well, improving recycling where plastic remains necessary, and developing regulations that protect Canadians while giving businesses room to innovate.
Let’s talk packaging.
Hearing directly from our members is invaluable, it helps us understand the practical impacts of proposed changes and frame our responses to government. If these proposed changes could affect your business, we want to hear from you. Reach out to me at regulatory@chfa.ca to share your perspective. We’ll be keeping CHFA Members updated as the framework develops.
