Food packaging

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Food packaging

  1. 1. FoodPackaging
  2. 2. What is foodpackaging? It protects food products from outside influences and damage, to contain the food, and to provide consumers with ingredient and nutritional information
  3. 3. History •  From way back, people used animal skins, shells, and leaves •  Ceramics and baskets just came about 6000 BC •  In 1500 BC, Egypt, glass was first used •  Then the appearance of the barrel in Gaul.
  4. 4. •  1746 – the first product package •  Antipyretic powder •  Raw materials were used fromHistory then on: wood, cork, clay, fibers like flax, hemp, willow •  Then the evolution of the processed ones: glass, metals, paper •  20th century - widespread use of plastic
  5. 5. Origins of Packaging Packaging was important in the transport of basic goods during the preindustrial society •  19th century – bulk selling of goods Cereals in bags, flour in bags, tea in wooden boxes, tea in tinplate canisters, oils in jars, salted goods in jars, meat, pickled vegetables
  6. 6. •  One of the initial packaging innovations because of its availability and reusability Role of •  Natural materials likeCardboard and cellulose fiber and starch are easily renewable Paper •  Board production is from 90% recycling •  Light, healthy, durable, ergonomic, and protective
  7. 7. •  1811, Bryan Donkin, an associate of John Hall’s at his Dartford Iron Works idea to use tougher iron containers instead of glass which was fragile •  To prevent rusting, thin plating of tin was used Origins of •  The “tin can” invention had the RoyalPackaging: Navy as the first buyers Canning •  Used in medical stores and supply expeditions •  Meat - one of the first products in can •  Reynolds and Alcoa: first ones to succeed in creating all – aluminium cans out of one piece of metal
  8. 8. •  Fragile and a little bit more expensive - glass has some advantages over cans Origins of •  Iron, tin, and lead in cans can sometimes come inPackaging: contact with the food Glass •  Michael J. Owen - invented an automated way of making glass packages •  Closing glass bottles were used with a cork
  9. 9. •  solution to high cost of Origins of packaging Packaging: •  because some of the Paper, packages used beforeCartons, and were more expensive Plastic than the food itself •  Problem: not yet suitable for fluid packaging
  10. 10. •  Cellophane became important for a time but it was replaced by the more promising polyethylene •  Breakthrough: Tetra pak, invented inProblem in Sweden in 1952Then fully disposable packaging was invented in 1940Packaging •  Then fully disposable packaging was Liquids invented in 1940 •  Modified Atmosphere Packaging (MAP) – develeoped because of the demand for ready – to – eat vegetables
  11. 11. Sustainability Issues
  12. 12. •  Studies and surveys: less people are willing to pay that little extra to protect the environment•  Sustainability: development that meets the needs of the present without compromising the ability of future generations to meet their own needs
  13. 13. •  3 standards of sustainable packages (triple bottom line) - Environmental - Social -  Financial•  There are innovations motivated byunprecedented consumer demand for environmental awareness
  14. 14. Recent History of Sustainable Food Packaging Innovation •  McDonald’s - one of the forerunners for environmental friendly packaging McDonald’s founder Ray Kroc - spent millions for research on how they can care more for the environment Studies included the use of polystyrene clam shells and cups. This material was found to be easily recyclable Jamba Juice - also used this material.
  15. 15. Starbucks – developed thefirst cup made out of 10%post consumer fibersStarbucks - saving 11 tonsworth of trees, 580 millionBTU’s of heat, 47 milliongallons of waste water, and3 million pound of solidwaste each year
  16. 16. Labels and Brand Names•  first half of the nineteenth century - food manufacturers realized that their products would sell better if a brand name was attached to them•  a name with prestige that potential customers could easily recognize•  Initially, labels with information about the contents were put on glass containers or cans.•  Nowadays, in most industrialized countries, legislation regulates the information that must be provided on packaging for consumers protection.
  17. 17.   Information transmission - how to use, transport, recycle, or dispose of the package or product. Some types of information are required by governments.Promotions   Marketing - used by marketers to encourage potential buyers to purchase the product. Package design has been an important and constantly evolving phenomenon for several decades. Marketing communications and graphic design are applied.
  18. 18.   Security - reducing the security risks of shipment   Tampering: improved tamper resistance, someSecurity have tamper-evident features to help indicate tampering.   Pilferage: Some package constructions are more resistant to pilferage, some have pilfer indicating seals
  19. 19.   Convenience - features which add convenience in distribution, handling, stacking, display, sale, opening, reclosing, use, and reuse.Convenienceand Portion   Portion control - Single serving packaging has a precise amount Control of contents to control usage.   also aids the control of inventory: selling sealed one- liter-bottles of milk, rather than having people bring their own bottles to fill themselves.
  20. 20. Why use Food Packaging?•  Containment •  Product Information•  Protection •  Marketing•  Barrier •  Processing Requirement•  Convenience •  Dispensing
  21. 21. Guidelines on PackagingDevelopment
  22. 22. 1. Consider the nature of the food to be packed.
  23. 23. 2. Choose packaging materials that meet the product requirements.
  24. 24. 3. Be sure to providecustomers with better convenience in using the product.
  25. 25. 4. A package is the face of a product and often is the only product exposure consumers experience prior to purchase.
  26. 26. 5. Keep in mind the availability and cost of the packaging material.
  27. 27. Types ofPackagingMaterials
  28. 28. Paper low cost, popular,readily available, and versatile packaging material.
  29. 29. Greaseproof paper cookies, candy bars-Chipboard-outer layers Forcereal boxes Paper Laminates soups, frozen food containers-
  30. 30. Plastic inexpensive andlightweight with a wide range of physical and optical properties.
  31. 31. Polystyrene-disposable plastic ware Polyethylene High density: bottles, margarine tubs Low density: food bags-Polyethylene terephthalate(PET or PETE)-mineral water bottles, soda bottles
  32. 32. Glasslong history in food packaging; the 1st glass objects for holding food are believed to have appeared around 3000 BC -glass bottles, jars
  33. 33. Aluminumcommon, easy tomanufacture, recyclable-canned goods, inner lining for food
  34. 34. Principles for Design
  35. 35. 1. Packaging Dynamics.
  36. 36. 2. Brand manifestation.
  37. 37. 3. Product Differentiation
  38. 38. 4. Branding
  39. 39. 5. Typography
  40. 40. 6. Information layout and hierarchy
  41. 41. SAMPLES
  42. 42. Websites and blogs
  43. 43. Conclusion
  44. 44. Merci Mucho. -Bueno, Nuñez, Ong

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