Food Packaging Business Reaches Trillions, Risks of Recycled Plastic Use Highlighted

Jakarta – The United Nations Food and Agriculture Organization (FAO) has warned that the use of recycled plastic for food packaging requires stricter oversight to prevent the risk of chemical contamination in food.

In its latest report, the FAO states that recycling plastic can help reduce the global waste crisis, but an uncontrolled system could create new problems for food safety.

“Plastic waste is a growing global problem. Better and more effective recycling is fundamental and part of the solution,” said Vittorio Fattori, FAO food safety officer, as quoted from its official website on Thursday, 14 May 2026.

“However, while we need to improve in reducing plastic pollution and increasing recycling, we must ensure that in trying to solve one problem in one area, we do not create a new one.”

The FAO explains that food packaging has stricter safety standards than other recycled products because it comes into direct contact with human consumption. Plastic materials can contain thousands of chemicals from production processes such as stabilisers, colourants, and plasticisers.

Additionally, the recycling process can add risks of contamination from heavy metals, flame retardants, to persistent organic compounds. The FAO notes that recycled plastic can be safer if it undergoes strict cleaning and decontamination processes as well as strong regulatory supervision.

The value of the global food packaging market itself continues to increase, from around US$505 billion or the equivalent of Rp8,585 trillion in 2024 to more than US$815 billion or approximately Rp13,855 trillion in the 2030 projection.

However, the FAO records that less than 10 percent of global plastic waste is currently successfully recycled, although the figure is estimated to increase with sustainability policy pushes in various countries.

The FAO also highlights alternative materials such as bioplastics, plant fibres, and protein-based materials that are now starting to be widely used. Although often touted as environmentally friendly, these materials do not always break down naturally and still carry potential risks.

Some plant-based materials can contain pesticide residues or heavy metals from agricultural processes, while protein-based materials have the potential to trigger the transfer of allergens such as gluten to food.