Food packaging protects food from damage, contains the food, and provides consumers with information. Packaging has evolved from natural materials like skins and leaves to modern materials like plastic, glass, and metal. Packaging allows for convenient portioning and transport of foods while providing information to consumers. Sustainable packaging considers environmental, social, and economic impacts. Recent innovations aim to reduce waste and use renewable materials. Packaging serves multiple purposes including containment, protection, marketing, and convenience. Design considers the food product, materials, usability, branding, and information communication.

1. Food
Packaging

2. What is food
packaging?
It protects food products
from outside influences
and damage, to
contain the food, and
to provide consumers
with ingredient and
nutritional information

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. • 1746 – the first product
package
• Antipyretic powder
• Raw materials were used from
History 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. 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. • One of the initial
packaging innovations
because of its availability
and reusability
Role of • Natural materials like
Cardboard and cellulose fiber and starch
are easily renewable
Paper
• Board production is from
90% recycling
• Light, healthy, durable,
ergonomic, and
protective

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 Royal
Packaging: 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. • Fragile and a little bit more
expensive - glass has
some advantages over
cans
Origins of • Iron, tin, and lead in cans
can sometimes come in
Packaging: 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. • solution to high cost of
Origins of packaging
Packaging:
• because some of the
Paper, packages used before
Cartons, and were more expensive
Plastic than the food itself
• Problem: not yet suitable
for fluid packaging

10. • Cellophane became important for a
time but it was replaced by the more
promising polyethylene
• Breakthrough: Tetra pak, invented in
Problem in Sweden in 1952Then fully disposable
packaging was invented in 1940
Packaging
• Then fully disposable packaging was
Liquids invented in 1940
• Modified Atmosphere Packaging
(MAP) – develeoped because of the
demand for ready – to – eat
vegetables

11. Sustainability
Issues

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. • 3 standards of sustainable packages
(triple bottom line)
- Environmental
- Social
- Financial
• There are innovations motivated by
unprecedented consumer demand for
environmental awareness

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. Starbucks – developed the
first cup made out of 10%
post consumer fibers
Starbucks - saving 11 tons
worth of trees, 580 million
BTU’s of heat, 47 million
gallons of waste water, and
3 million pound of solid
waste each year

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.  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.  Security - reducing the
security risks of shipment
 Tampering: improved
tamper resistance, some
Security have tamper-evident
features to help indicate
tampering.
 Pilferage: Some package
constructions are more
resistant to pilferage, some
have pilfer indicating seals

19.  Convenience - features which
add convenience in distribution,
handling, stacking, display, sale,
opening, reclosing, use, and
reuse.
Convenience
and 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. Why use Food
Packaging?
• Containment • Product Information
• Protection • Marketing
• Barrier • Processing Requirement
• Convenience • Dispensing

21. Guidelines on
Packaging
Development

22. 1. Consider the nature
of the food to be
packed.

23. 2. Choose packaging
materials that meet
the product
requirements.

24. 3. Be sure to provide
customers with better
convenience in using
the product.

25. 4. A package is the face of a
product and often is the
only product exposure
consumers experience
prior to purchase.

26. 5. Keep in mind the
availability and
cost of the
packaging
material.

27. Types of
Packaging
Materials

28. Paper
low cost, popular,
readily available, and
versatile packaging
material.

29. Greaseproof paper
cookies, candy bars-
Chipboard
-outer layers For
cereal boxes
Paper Laminates
soups, frozen
food containers-

30. Plastic
inexpensive and
lightweight with a wide
range
of physical and optical
properties.

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. Glass
long history in food packaging; the 1st glass
objects for holding food are believed to
have appeared around 3000 BC
-glass bottles, jars

33. Aluminum
common, easy to
manufacture, recyclable
-canned goods, inner
lining for food

34. Principles for
Design

35. 1. Packaging
Dynamics.

36. 2. Brand manifestation.

37. 3. Product Differentiation

38. 4. Branding

39. 5. Typography

40. 6. Information layout and
hierarchy

41. SAMPLES

50. Websites and blogs

60. Conclusion

61. Merci Mucho.
-Bueno, Nuñez, Ong