This presentation is about packaging materials for different food products.

1. Submitted to:- Miss Tanu Singla
Submitted by:- Megha Bhardwaj

2. Packaging design
 Packaging design sets out to achieve two goals:
 safe arrival
 effective promotion of the product.
Package design consists of structural design, the
technical construction of the package from a
functional point of view, graphic (or visual) design,
the appearance of the package and its promotional
value. Packaging is required to keep a product and
its components and accessories secure from the
beginning of the production process to the time
when it reaches the end user.

3. Designing successful
packaging
 In order to design successful
packaging four sets of facts must
be considered:-
 Product assessment.
 The hazards of distribution.
 Marketing requirements.
 Packaging materials selection and
machinery considerations.

4. Product assessment
 The nature of the product.
 Its size and shape.
 Its weight and density.
 Its weaknesses.
 Its strengths.
 The effect of moisture and temperature changes
on the product.
 Compatibility:- whether the product is likely to be
affected by any of the possible packaging
materials.

5. The hazards of Distribution
 Important points to establish are:-
 The type of transport-road, rail, sea or air.
 The degree of control over the transport-is it
private or public transport.
 The mechanical conditions and duration of
storage.
 The nature and intensity of the mechanical and
climatic hazards in transport, storage, retailing
and use.

6. Marketing Requirements
 The package and the image.
 Packaging and the self-service store.
 The package and advertising.
 The package and the price of the product.

7. Organic Food Packaging
 Consumers, governments and industry recognize
that we must look to reduce our global footprint in
every area of our lives. From a holistic approach,
packaging should satisfy economic, social and
environmental requirements related to the
production, distribution and consumption of the
product.
 Extra design work must go into the packaging and
marketing of organic products to match the
characteristics of organic food processing.

8. Package Design for Organic
Food
 When buying organic food, consumers expect to buy
an all-around ecologically friendly product,
including the packaging.
 On top of guaranteeing food safety and quality,
offering space for product information, easy packing
operation and easy handling in the integrated
transport system, the packaging material for organic
food should be environmentally friendly, have a high
degree of recyclability and perhaps carry graphic
design work characteristic of organic produce for
effective advertising.

9. Packaging Graphics Design
 Packaging graphic design provides appeal (for
presentation and display) and also information
related to directions for use (warnings, shelf life,
batch number, destination, storage conditions in
the warehouse, transit and hand- ling).
 Printing is the principal means of fulfilling these
functions; materials may be preprinted, or
printed or over-printed during the product
packaging operation.

10.  Effective design depends on a number of
factors, of which the main ones are:-
 A knowledge of the product.
 A knowledge of the packaging materials to
be employed.
 A knowledge of the methods of distribution
and selling.
 A knowledge of the printing methods which
could be employed.
 The quantities required per order and per
year.

11. Packaging materials selection and
machinery considerations
 factors playing an important part in selecting a
packaging system for a specific product are:
 Production methods.
 Display requirements.
 Economic considerations.
 Marketing needs.
 Product characteristics.
 Properties of the packaging materials.

12. Packaging Considerations
 Package design and development are often
thought of as an integral part of the new product
development process.
 Development of a package can be a separate
process, but must be linked closely with the
product to be packaged.
 Package design starts with the identification of all
the requirements: structural design, marketing,
shelf life, quality assurance etc.
 Package design processes often employ rapid
prototyping, computer-aided design, computer-
aided manufacturing, and document automation.

13.  The design criteria, performance, completion
time targets, resources, and cost constraints need to
be established and agreed upon.
 With some types of products, the design process
involves detailed regulatory requirements for the
package.
 Toxicologists and food scientists need to verify that
the packaging materials are permissible under
applicable regulations.
 Packaging engineers need to verify that the
completed package will keep the product safe for
its intended shelf life with normal usage.

14. Environmental considerations
 In planning and designing packaging for export,
environmental considerations must be taken into
account.
 Package planners should therefore know the guidelines
and regulations concerning the acceptability of the
packaging.
 In certain markets, the packaging used may be subjected
to life-cycle analysis (LCA).
 Environmental claims can also be made by producers
and marketing organizations to gain a market advantage
and to attract consumer attention to their products.

16. Environmental impact of the
packaging lifecycle
 The lifecycle of packaging runs from the extraction
of raw materials to processing, use and disposal.
Every step needs an input of material and energy
and involves an output of emissions and waste, and
they all have environmental implications.
 There are environmental implications in:
 The use of finite, non-renewable resources, such as
oil.
 The use of natural resources, such as trees and
water.

17.  Energy use, such as in manufacture and transport.
 Emissions to air, such as gases which contribute
to climate change.
 Discharges into water, which can be toxic to
plants and animals.
 The creation of hazardous waste by-products
including ash.
 Extractive industries and landfill sites which
affect natural habitats.
 Transport, pollution and littering which hit the
natural amenity value of landscapes.

18. options to minimize the
Environmental Impact
 Minimize the amount of packaging material by
reducing the thickness and weight of materials,
eliminating unnecessary layers, selling produce loose
or printing directly on the primary packaging.
 Use packaging materials in secondary and tertiary
packs which contain a high percentage of recycled
materials or are easy to recycle materials.
 Use renewable materials and avoid materials
produced out of fossil resources such as plastics from
crude oil.
 Avoid marketing-driven over-packaging.

19. Packaging recyclability
 Even if packaging has been reduced, it is
still necessary to consider re-use and
recycling.
 Elimination:- consider the role of each
component and remove unnecessary layers
or parts wherever possible.
 Reduction:- cut the amount of material used
by optimising packaging and reducing the
size, thickness or weight of the materials.

20.  Re-use:- consider a system where some or all of
the packaging is returned to be used again.
 Recovery:- encourage recycling and composting
and choose packaging that is designed for ease of
recyclability.
 Disposal:- the disposal of waste has the greatest
environmental impact and is the least cost-
effective solution. Proper packaging can also help
prevent waste. Packaging plays an important part
in preventing loss or damage to the packaged-
product.

21.  Hand book of food packaging
By:- Frank A. Pain, Heather Y. Pain
 packaging for organic foods.
 www.wikipedia.com