Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.

1. SEMINAR
ON
FOOD PACKAGING
presented by :- Sumit Bansal (F.T.) 3rd year

2. DEFINITION
• food packaging is a packaging for food. A
package provides protection , tampering
resistance, and special physical, chemical
or biological needs . It may bear a
nutrition facts label and other information
about food being offered for sale.

3. Why do we need food packaging?
• To protect food – packaging contains the product
(stops it from spilling). It also protects the product
from damage.
• To keep food safe to eat – packaging protects the food
from micro-organisms (e.g. bacteria), pollution or
vermin. This means the food is kept safe to eat.
• To provide information – information on the
packaging can help the customer. It shows when to eat
food by, and how to store it safely.

4. CATEGORIES OF PACKAGING
• Primary Packaging:- Main package that holds the
food that is being processed.
• Secondary Packaging:- Combines the primary
packages into one box being made.
• Tertiary Packaging:- Combines all of the secondary
packages into one pallet.

5. LABELLING
Most food labels show the following:
• name;
• weight/volume;
• ingredients;
• storage (if appropriate);
• Expiry date;
• country of origin

6. PACKAGING DESIGN
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?)

7. CONSUMER INFORMATION
Food assurance schemes have been developed to
compliment food legislation. They cover the food
chain from farm to fork.
An example is the Red Tractor food assurance scheme
It covers:
• cereals, oilseeds, pulses and sugar;
• fruit, vegetables and salad;
• milk;
• chicken;
• beef, lamb and pig meat.

8. CONSUMER INFORMATION
• food safety – makes sure your food is safe to eat;
• animal welfare – makes sure animals have
everything they need for a good quality of life;
• environment – makes sure farmers protect the
countryside by preventing pollution of
watercourses, soil, air and wildlife habitat;
• traceability – every part of the food supply chain
is inspected to ensure food carrying the logo is
accounted for and can be traced back to UK
farms.

9. PACKAGING MATERIAL
• Cans
• Glass Container
• Rigid plastic container
• Flexible Plastic Packaging
• Paper And Cardboard
• Aluminium Foils And Laminates
• Styrofoam

10. FOOD CANS
Cans were traditionally made from tin plate sheet,
but now more commonly aluminium is used (for
drinks).
The inside of the can is often sheet coated with
lacquers to prevent the cans rusting and reacting
with the contents, especially acidic foods.

11. PAPER , BOARD & FOIL
Paper, board and foil are commonly used to package
foods. Board used for food packaging is often coated
with a wax of polythene to prevent interaction with
contents.
Most paper or board should be discarded before
heating, but some products frozen on specially treated
board may be cooked in microwave ovens.
Foil trays are suitable for both freezing and heating in
conventional ovens.

13. GLASS
Glass has been used for food packaging for a
long time but tougher, light–weight
containers, sometimes protected by a sleeve
of expanded polystyrene have been
developed more recently.
However, glass is still very popular and is used
exclusively for many products, e.g. jam.

14. CELLULOSE FILM
Cellulose films are used for different types of
food packaging, because they have a range of
characteristics such as different degrees of
moisture proofing.
Some cellulose films are heat sealable.
They can be used, for example, as window
patches in cartons.

15. PLASTICS
Plastics help make packaging lighter, shatter
resistant and more energy efficient. Plus,
many plastic packages can be recycled or
recovered for energy value.

16. TYPE OF PACKAGES
• MODIFIED ATMOSPHERE PACKAGING(MAP)
• CONTROLLED ATMOSPHERE PACKAGING (CAP)
• MODIFIED-HUMIDITY PACKAGING
• ACTIVE PACKAGING
• VACUUM PACKAGING
• ASEPTIC PACKAGING
• SMART PACKAGING

17. MODIFIED ATMOSPHERE
PACKAGING
Modified atmosphere packaging (MAP) is a technique
used to lengthen the shelf-life of food products of
minimally processed or fresh foods.
The air surrounding the food in the package is changed
to reduce the activity of microorganisms.
Meat, fish, fruits and vegetables often use the method
during packaging.

18. CONTROLLED ATMOSPHERE
PACKAGING
 In CAP, the altered gas composition inside the
package is monitored and maintained at a preset
level by means of scrubbers and the inlet of gases.
This method closely resembles the practices used in
large controlled-atmosphere (CA) storage facilities
where produce is stored essentially unpacked in bulk
, except that CAP is used for storage or transport of
smaller quantities of produce..

19. ACTIVE PACKAGING
In some cases, a package cannot be designed
in such a way that optimal conditions will be
reached passively.
“Active packaging” can then provide a
solution, by adding materials that absorb or
release a specific compound in the gas phase.
 Compounds that can be absorbed are carbon
dioxide ,oxygen, water vapor, ethylene, or
volatiles that influence taste and aroma.

20. VACUUM PACKAGING
 Vacuum packaging (VP) may be regarded as a special
type of MAP, since part of the normal headspace is
removed, leaving an altered initial atmosphere that
is not controlled after packaging.
 In this system, the initial gas composition is that of
normal air, but because of the reduced partial gas
pressure, the amount of O2 available at the start of
storage is about one-third of the normal amount.

21. SMART PACKAGING
A package that is made smart through
its functional attributes that add
benefits to the food and hence the
consumers.

22. REVIEW OF LEARNING OBJECTIVE
• To understand the reason(s) why the use of food
packaging has increased.
• To identify the aims of packaging food.
• To understand the importance of food labelling.
• To recall aspects of packaging design.
• To identify common examples of food packaging.

23. WHERE SHOULD THESE
FOOD BE STORED?
.
Fridge Freezer Cupboard

25. THANK YOU
FOR
YOUR
CO-OPERATION