Food packaging serves several functions including containment, protection, preservation, and communication. It helps facilitate the sale and distribution of food products. Packaging materials include paper, plastic, glass, metal and combinations. There are also different types of advanced packaging like active packaging, which helps control spoilage through oxygen scavenging, and smart packaging, which provides information on food freshness. Future trends will focus on more sustainable packaging that is lighter weight, made from renewable resources and biodegradable.

1. Presentation on
FOOD PACKAGING

2.  packaging is a enclosure of products, items or packages in a wrapped pouch, bag,
box, cup, tray, can, tube, bottle or other container form to perform one or more of
the following functions as containment, protection and /or preservation ,
communications and utility or performance.
 In commercial way Packaging is an industrial and marketing technique for
containing, protecting, identifying and facilitating the sale and distribution of
agricultural, industrial and consumer products.
Packaging

3. Basic functions of packaging
 Containment
 Protection
 Communication
 Preservation
 Convenience
 Unitization
 Convenience
 Information about the product
 Presentation
 Brand communicating
 Promotion
 Economy

4. Other Requirements of Food
Packages
 Low cost
 Be disposed of easily,
 Meet size, shape and weight requirements
 Have appearance, printability features
 Be low cost
 Be compatible with food
 Have special features such as utilizing groups of product together.
 Be nontoxic
 Protect against contamination from microorganisms
 act as a barrier to moisture loss or gain and oxygen ingress
 protect against ingress of odours or environmental toxicants
 physical damage resistive
 Be easy to open

5. Types of packaging materials
 Cellulose
 Polythene and plastic
 Lignin
 Glass bottles and jars
 Metals containers
 Aluminum Foil
 Tin metals
 pouches and Trays
 Cloth materials
 Wooden boxes

6. Types of packaging
 Active packaging
 Aseptic packaging
 Green packaging
 Smart packaging
 Modified atmosphere packaging (MAP)
 Edible films coating

7.  Active packaging includes additives or ‘freshness enhancers’ that are capable of
scavenging oxygen, adsorbing carbon dioxide, moisture, ethylene and/or
flavor/odor taints, releasing ethanol, sorbates, antioxidants and/or other
preservatives and/or maintaining temperature control
Active packaging

8. Aseptic packaging
 Aseptic packaging is a method in which food is sterilized or commercially sterilized
outside of the.
 The disadvantage of these packages is that they are not as easily recycled as
metal and glass containers.
 Aseptically processed foods can be packaged in LDPE/ Pb/ LDPE/ AL/ LDPE
laminate cartons and multilayer plastic flexible packaging

9. Green Packaging
 Although food packaging has a small environmental impact, comprising less than
three per cent of food waste on average, consumers feel that they would like to
see products packaged with less material. This is sometimes referred to as
sustainable packaging. Collectively, packaging that is of minimal impact is efficient,
renewable and recyclable. In response to this the packaging industry has
developed a range of solutions:

10. Smart packaging
 Packaging that can sense the environment and convey information – ‘intelligent
packaging’, and the ability to change the internal packaging environment in
response to internal and external changes – ‘active packaging’. Examples of the
former include food freshness indicators, time/ temperature indicators, and RFID
devices. Examples of the latter include self-venting films, self-heating or cooling
packs, gas scavengers and emitters. Packaging can be termed ‘active’ when it
performs some desired role in food preservation

11. Modified Atmosphere Packaging (MAP)
 New developments include the use of argon used instead of nitrogen for some
applications, it has a beneficial effect on reducing food spoilage. Other changes
have included the use of MAP in new applications, or expansion into new products
in existing areas, example, fresh produce, fresh meat, poultry and fin fish, ready
meals and bakery products.

12. Edible films and coatings
 Edible films and coatings are produced from edible biopolymers and food- grade
additives. Films are a separate structure, usually thin; if thicker they are called
sheets. Coatings are films applied directly to the product.
 Polymers can be proteins, carbohydrates, gums, or lipids, singly or in combination.
Plasticizers and other additives are combined with the film forming polymers to
modify the functional properties of the film. Uptake is dependent upon consumer
acceptance and regulatory issues; they must be made of food-grade, non-toxic
materials.
 Various applications - from wax coatings on fruits and confectionery, sausage
casings made from collagen, and coatings for delicate products, such as nuts, or
bakery products to protect from oxidation and/or physical damage.
 New applications - use of edible films and coatings to deliver an active concept, for
example an antimicrobial, or to reduce water vapor, oxygen, carbon dioxide or
ethylene transfer into or out of the product.

13. Future trends in packaging
 Sustainable or green packaging is going to remain the major item on the
packaging agenda for the foreseeable future, with the increase in environmental
concerns at the local, national and global level. Light weighting, alternative
technologies, biodegradable and products made from renewable resources will
form the core of this movement.
 Amendments to the food contact regulations within the EU permitting active and
intelligent packaging should allow for an increase in the use of this technology for
this market. Active packaging will continue to increase its market share in the new
technologies, as it can deliver cost effective spoilage and safety control for minimal
environmental impact.