2. The aims of packaging include:
• prevent physical damage, e.g. from
knocking, shaking or crushing;
• prevent contamination from micro-
organisms, pollution or vermin;
• protect against dehydration or dampness;
• keep the product in peak condition;
• help to increase a products’ shelf life.
3. Packaging is also designed to be visually
stimulating and provide information about the
product to help the customer.
The information supplied must cover:
• the name of the food;
• the weight/volume (metric) (unless under 5g);
• the list of ingredients in descending order of
weight;
• how the food should be stored, where
appropriate;
• the date when the food should be eaten;
• genetically modified ingredients or allergens;
• the name and address of manufacturer or
distributor.
4. When designing packaging it is important to
consider the following:
• Is it easy to handle and open?
• Is it a convenient shape, so it is easy to
stack?
• Which colours will be used on the packaging?
• What size of print should be used?
(Can consumers read it easily?)
• Will it be economical to produce?
• What about environmental considerations?
(Will it be recyclable or does it make minimum
use of natural resources?)
5. Food cans
Paper, board and foil
Plastics
Cellulose films
Glass
6. Barrier protection
Containment or agglomeration
Information transmission
Marketing
Security Convenience
Portion control
Physical protection
7. Cold Preservation
Refrigeration slows down the
biological, chemical, and physical reactions that
shorten the shelf life of food.
For safety purposes, refrigerators should be kept
between just above freezing to no more than 40°F
(4°C).
All perishable foods should be refrigerated as soon
as possible, preferably during transport, to prevent
bacteria from multiplying.
8. Freezing makes water unavailable to
microorganisms.
The chemical and physical reactions leading
to deterioration are slowed by freezing.
Rancid: The breakdown of the
polyunsaturated fatty acids in fats that
results in disagreeable odors and flavors.
Freezer burn: White or grayish patches on
frozen food caused by water evaporating
into the package’s air spaces.
9. Heat Preservation
Pasteurization: A food preservation
process that heats liquids to 160°F
(71°C) for 15 seconds, or 143°F (62°C)
for 30 minutes, in order to kill
bacteria, yeasts, and molds.
