Abstract

　　Manufacture of polyvinyl chloride (PVC) in western Europe for all applications is now almost 4 m tonnes and the UK accounts for about 400 kt of this.

　　The aim of this paper is to illustrate the relative importance of PVC as a packaging material where, in the UK for example, for food packaging it accounts for almost 40 kt (10%) of the PVC used.

　　The different types of PVC packaging material—bottles, foil, cling film and cap sealing—and their method of manufacture are described, together with the range of food packaging applications in which they are used. The physical properties of PVC are described and, additionally, its cost and competitiveness with other materials are compared. The chemical nature of PVC compositions arising from the addition of heat stabilisers and plasticisers to achieve the desired properties is also described, with particular reference to heat stability.

　　With the VCM toxicity issue now behind us, and PVC polymer with a maximum level of 1 ppm vinyl chloride monomer (VCM) being supplied for food packaging, PVC must be the most stringently controlled and thoroughly researched material for food packaging. Recent developments in polymerisation technology and polymer manufacture, which have enabled this level to be achieved, are briefly described.

　　The current situation on the global migration issue, on which attention is currently focused, not only for plasticised PVC, but also other packaging materials as well, is briefly reviewed.