2. Food Packaging;
Introduction:
It can be considered as a combination of art, science
and technology that is used in the transportation and
selling of foods.
The primary role of food packaging is to protect food
products from the outside environment and from
damage by abrasion, to contain the food and to
provide consumers with information about ingredients
and nutrition ( Dallyn and Shorten , 1998).
The main requirement of food packaging is to maintain
safety and quality of food.
3. Definition:
Packaging can be defined as a method to protect
and contain foods with the aim of minimizing the
environmental impact of our consumption.
The Packaging Institute International (PII) defines
packaging as the enclosure of products, items or
packages in a wrapped pounch, bag, box, cup, tray,
can, tube, bottle or other container form to perform
one or more important functions.
4. Needs of Packaging:
It keeps the product intact and the products
remain same from environmental factors.
It provides asthetics to the product and attracts
customers.
Packaging plays a crucial role in selling the
product.
Packaging provides protection to the products
from the damage.
Packaging provides information and transfer
information such as the origin of the product,
5. it's weight, it's content and other useful
information.
Packaging provides an important role in brand
creation, brand awerness and brand development.
Packaging provides the edge to businesses for
marketing their products.
6.
7. Functions:
Packaging materials have the following some
important functions. These are:
1. Protection
2. Communication
3. Convenience
4. Containment
5. Preservation
6. Information
7. Presentation
8. Functions
1) Protection :
One of the main objectives of the packaging of
food is to protect it against spoilage or deterioration
due to physical damage, chemical changes or
biological damage.
2) Communication:
Packaging is a real communication interface
between consumers and producers.
For the latter, it guarantees that the product will be
safely delivered and that it's message will be
9. carried to consumers, who can meanwhile buy the
item and use it as they wish.
3) Convenience:
Ease of access, handling and disposal; product
visibility and reasealability.
4) Containment:
Hold the content and keep them secure until they
are used.
All products must be containment before they be
moved from one place to another.
10. The containment function contribution to protecting
the environment.
Without containment, product loss and pollution
would be wide spread.
5) Preservation:
Preservation or inhibition of chemical changes,
biochemical changes and microbiological spoilage.
11. 6) Information:
Information about the product; legal
requirements, product ingredients, use etc.
7) Preservation:
It shows the material type, size, shape, color,
merchandising display units etc.
12. Packaging Material:
The major categories of materials used for food
packaging are glass, paper, paperboard and plastics.
There are many multilayered packaging materials
containing either layers of different plastics or
combinations of plastics with paper/board, metal or
glass.
13. Types of Packaging Materials
1) Paper:
Paper are paperboard are sheet materials
produced from an interlaced network of cellulose
fibers derived from wood by using sulfate and sulfite.
The fibers are then pulped, bleached and treated
with chemical and strengthing agents to produce the
paper product.
14. Types of Paper
1) Kraft Paper:
Kraft paper is made using a process that involves
pulverizing the wood pulp and blending the material
into large sheets of strong, brown wood filaments.
It is an expensive option when it comes to paper
products.
One of the most common uses of plain brown Kraft
paper is the manufacture of paper bags for use in
grocery stores.
15.
16. 2) Sulfite Paper:
It is lighter and weaker than Kraft paper.
In the production process of sulfite paper, the wood
pulp is treated with peroxide or hypochlorite and
subjected to operations that yeild a thick paper
product.
It is used to make small bags and wrappers for
packaging biscuits and confectionary.
17.
18. 3) Greaseproof Paper:
Greaseproof paper is made by a process known
as beating, in which the cellulose fibers undergo
longer than normal hydration period that causes the
fibers to break up and become gelatinous.
These fine fiber thereafter pack densely to provide a
surface that is resistant to oils but not to wet agents.
Greaseproof paper is used to wrap snack foods,
19. cookies, candy bars and other oily foods, a use that
is being replaced by plastic films.
20. 2) Paper Board:
Paper Board is thicker than paper, with a higher
weight per unit area, and is often made in multiple
layers.
It is commonly used to make containers for
shopping, such as boxes, cartons and toys and is
seldom used for direct food contact.
There are several paper boards including
22. 3) Glass:
The production of glass container involves
heating a mixture of silica, sodium carbonate,
limestone or calcium carbonate and aluminum to
high temperature until the material melt into a thick
liquid mass, which is transferred to molds.
Advantages: It maintains products freshness for a
long period of time without impairing the taste or
flavor, visibility of product and the ability to
withstand high processing temperature.
24. Food Packaging Labels :
Food packaging labels and meant to be more
than just attractive artwork to catch the eye of
consumer.
Properly formatted labels convey specific information
in a manner that enables the consumer to make an
informed purchase.
Accurate and legally complete labels make sense from
the standpoints of both ethics and good business.
Fortunately, constructing a labels that meets regulation
is simple and requires a small amount of information
and following a few rules.
25. Required Elements of a Food
Label:
The Federal Food, Drug and Cosmetic Act (FD and C)
requires some elements to appear on a food label:
1. Name of the food
2. Net quantity of contents
3. Name and address of the manufacture
4. Statement of ingredients
5. Nutrition information
6. Declaration of the food additives used
26. 7. Declaration if the food product is vegetarian or not
8. Customer care details
9. Quantity
10. Retail sale price
11. Batch identification number, the date of
marketing, country of origin.
12. The instructions for use.
