This document provides an overview of food packaging, including definitions, functions, materials used, packaging methods, laws and regulations, and risks of contamination. It discusses how packaging contains and protects food, uses materials like metal, glass, plastic and paper, and methods like aseptic packaging, vacuum packaging and modified atmosphere packaging. The document also covers packaging laws and regulations as well as types of contamination risks and how mass transfer can impact food quality through the packaging process.
This presentation describes the advance and biodegradable packaging of food and food products. This will surely helps you to avail more knowledge on innovative packaging that gives awareness to the public.
The presentation is completely research based and authentic upto-date research work data.
It describes biodegradable packaging its importance,
benefits, new generation packaging, materials, differences as well as its consumer preference and awareness.
So its a complete upto-date presentation on advance and innovative packaging of our food and a way to preserve natural resources as well as reduction of pollution from environment.
How to choose the right packaging for your food product?inewtrition
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open it is for the consumer, and if it effectively communicates the purpose and benefits of your product.
Creating the perfect packaging for your functional food or beverage product is all about finding the balance between the technical side and the artistic side. Oftentimes, brands spend too much time on one or the other, which more often than not, leads to poor management of time and resources, and a less than ideal package that doesn’t tick all the necessary boxes that consumers require.
The goal for any brand with its food packaging should be to create a well-designed package that contributes to a positive consumer experience.
Post-harvest handling and transportation are critical stages in the agricultural supply chain that aim to preserve the quality and freshness of harvested crops from the farm to the consumer. Efficient and careful management during these stages is essential to minimize losses, ensure food safety, and deliver produce in optimal condition.
**Post-Harvest Handling:**
After crops are harvested, they undergo various processes to maintain their quality. This includes cleaning, sorting, grading, and packing. These activities help remove dirt and debris, sort produce based on size and quality, grade it according to specific standards, and package it for transport. Proper post-harvest handling also involves the use of cooling and storage facilities to regulate temperature and humidity, slowing down the ripening process and preventing spoilage.
**Transportation:**
Transporting agricultural products from the farm to distribution centers, markets, or processing facilities is a crucial step in the supply chain. Different modes of transportation, such as trucks, trains, ships, and planes, may be used depending on the distance and nature of the produce. Temperature-controlled vehicles, like refrigerated trucks, play a vital role in preserving the freshness of perishable goods during transit. Timely and efficient transportation helps prevent delays and ensures that products reach their destination while still in optimal condition.
Both post-harvest handling and transportation are interconnected processes that require careful coordination to minimize losses, maintain quality, and meet market demands. Technologies such as cold storage, refrigeration, and tracking systems have become integral in enhancing the efficiency and reliability of these processes, ultimately contributing to a more sustainable and resilient food supply chain.
Packaging design & innovation in foods and beveragesinewtrition
Do you want to choose the right packaging for your new product?
Do you want to strengthen your existing product as part of your marketing strategy and consider the alternatives to your current packaging?
Creating or selecting a food package is partly art and partly science. Both are significant and go hand in hand. Besides, designers must evaluate the technology push, market pull and socioeconomics carefully for successful packaging design.
To average consumers, food packaging is simply the enclosure of a food product in a plastic pouch, a metal can, or a glass bottle. To scientists or engineers, food packaging is a rather technical subject – it is a coordinated system designed for the efficient delivery of high quality, safe food products throughout the supply chain and the shelf-life. However, for food entrepreneurs, food packaging is all the above and more. The packaging gives you innovative ways to reach your customers. It enables you to communicate with your consumers as a marketing tool. For more information, please contact Raphaelle at info@inewtrition.com
This presentation describes the advance and biodegradable packaging of food and food products. This will surely helps you to avail more knowledge on innovative packaging that gives awareness to the public.
The presentation is completely research based and authentic upto-date research work data.
It describes biodegradable packaging its importance,
benefits, new generation packaging, materials, differences as well as its consumer preference and awareness.
So its a complete upto-date presentation on advance and innovative packaging of our food and a way to preserve natural resources as well as reduction of pollution from environment.
How to choose the right packaging for your food product?inewtrition
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open it is for the consumer, and if it effectively communicates the purpose and benefits of your product.
Creating the perfect packaging for your functional food or beverage product is all about finding the balance between the technical side and the artistic side. Oftentimes, brands spend too much time on one or the other, which more often than not, leads to poor management of time and resources, and a less than ideal package that doesn’t tick all the necessary boxes that consumers require.
The goal for any brand with its food packaging should be to create a well-designed package that contributes to a positive consumer experience.
Post-harvest handling and transportation are critical stages in the agricultural supply chain that aim to preserve the quality and freshness of harvested crops from the farm to the consumer. Efficient and careful management during these stages is essential to minimize losses, ensure food safety, and deliver produce in optimal condition.
**Post-Harvest Handling:**
After crops are harvested, they undergo various processes to maintain their quality. This includes cleaning, sorting, grading, and packing. These activities help remove dirt and debris, sort produce based on size and quality, grade it according to specific standards, and package it for transport. Proper post-harvest handling also involves the use of cooling and storage facilities to regulate temperature and humidity, slowing down the ripening process and preventing spoilage.
**Transportation:**
Transporting agricultural products from the farm to distribution centers, markets, or processing facilities is a crucial step in the supply chain. Different modes of transportation, such as trucks, trains, ships, and planes, may be used depending on the distance and nature of the produce. Temperature-controlled vehicles, like refrigerated trucks, play a vital role in preserving the freshness of perishable goods during transit. Timely and efficient transportation helps prevent delays and ensures that products reach their destination while still in optimal condition.
Both post-harvest handling and transportation are interconnected processes that require careful coordination to minimize losses, maintain quality, and meet market demands. Technologies such as cold storage, refrigeration, and tracking systems have become integral in enhancing the efficiency and reliability of these processes, ultimately contributing to a more sustainable and resilient food supply chain.
Packaging design & innovation in foods and beveragesinewtrition
Do you want to choose the right packaging for your new product?
Do you want to strengthen your existing product as part of your marketing strategy and consider the alternatives to your current packaging?
Creating or selecting a food package is partly art and partly science. Both are significant and go hand in hand. Besides, designers must evaluate the technology push, market pull and socioeconomics carefully for successful packaging design.
To average consumers, food packaging is simply the enclosure of a food product in a plastic pouch, a metal can, or a glass bottle. To scientists or engineers, food packaging is a rather technical subject – it is a coordinated system designed for the efficient delivery of high quality, safe food products throughout the supply chain and the shelf-life. However, for food entrepreneurs, food packaging is all the above and more. The packaging gives you innovative ways to reach your customers. It enables you to communicate with your consumers as a marketing tool. For more information, please contact Raphaelle at info@inewtrition.com
The main objective is to extend the shelf life or to improve the quality and saftey of the packed food.
It involves uses of Antioxidants , Antimicrobials, and other naturally/synthetic molecules to achieve this goal.
When anti-microbial systems such as silver based or Triclosan incorporated into conventional polymers such as PE,PP,PVC is called ACTIVE PACKAGING
When substance such as oils, chitosan,bio flavonoids etc. Known for their microbial, antithrombotic,antioxidant, antiinflamatory,cholestrol lowering and anti cancer properties when incorporated into packaging material constitute BIOACTIVE PACKAGING.
Suitable bioactive substances for incorporation into package wall include, phenolic compounds, phytoestrogens, cartenoids, organosulphur compounds, plant sterols, sutable dietary fiber, prebiotics, enzymes etc
Packaging is important for every material which is to be saved for later. for crops, it is inevitable. so here are some of the basic and common ways the perishable crops like vegetables are packaged
FOOD PACKAGING:
Packaging primarily maintains the benefits of Food processing.
Benefits of food packaging:
Packaging is required for safe transportation of the food products
Packaging Safeguards products and keeps their contamination at bay
Plastic food packaging materials are popular in India as well as around the world because of its less weight.
EVALUATION OF FOOD PACKAGING:
For 1000’s of years, foods have been stored in containers
1700s: Food stored in bottles
1800s: Food sold in cans
1890s: Use of sealed wax paper bags and paperboard boxes (modern age of Food Packaging)
1920s & 1930s: Plastics and Synthetics for food packaging
Today: Up to 6000 different chemicals are used as FCM, some linked to chronic diseases (COCs) while some lacking sufficient toxicological information.
MAJOR CHEMICAL GROUP:
Bisphenol A (BPA) & alternatives
Phthalates
Di (2-ethylhexyl) adipate (DEHA)
4-Nonylphenol
Fluorinated Substance
Perchlorate
Styrene
BISPHENOL A (BPA) & ALTERNATIVES:
BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s.
Polycarbonate plastics are often used in containers that store food and beverages, such as water bottles.
Act as a protective lining on the inside of some metal-based food and beverage cans.
Polycarbonate plastic is used to make hard plastic items, such as baby bottles, re-useable water bottles, food containers, pitchers, tableware and other storage containers.
FOOD EXPOSURE TO BPA:
PVC are often used as inner can linings to avoid direct contact between the walls of metal cans for food or beverages by protecting containers from rust and corrosion
These protective coatings are also employed in the metal lids of glass bottles used to store food.
The incomplete polymerization process causes BPA monomer residues to migrate into food during storage and processing at high temperatures in bottles or PC containers
The migration of packaging substances, which are to come into contact with food and drink is a complex phenomenon that depends on different factors:
the composition of foods
specific contact between packaging and food
contact time
temperature during contact
type of packaging material
the nature and quantity of the compound migrating into food and drink
HEALTH EFFECTS
Endocrine disruption
Reproductive harm
Cardiac toxicity
Liver damage
Pulmonary effects such as asthma, obesity
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
The main objective is to extend the shelf life or to improve the quality and saftey of the packed food.
It involves uses of Antioxidants , Antimicrobials, and other naturally/synthetic molecules to achieve this goal.
When anti-microbial systems such as silver based or Triclosan incorporated into conventional polymers such as PE,PP,PVC is called ACTIVE PACKAGING
When substance such as oils, chitosan,bio flavonoids etc. Known for their microbial, antithrombotic,antioxidant, antiinflamatory,cholestrol lowering and anti cancer properties when incorporated into packaging material constitute BIOACTIVE PACKAGING.
Suitable bioactive substances for incorporation into package wall include, phenolic compounds, phytoestrogens, cartenoids, organosulphur compounds, plant sterols, sutable dietary fiber, prebiotics, enzymes etc
Packaging is important for every material which is to be saved for later. for crops, it is inevitable. so here are some of the basic and common ways the perishable crops like vegetables are packaged
FOOD PACKAGING:
Packaging primarily maintains the benefits of Food processing.
Benefits of food packaging:
Packaging is required for safe transportation of the food products
Packaging Safeguards products and keeps their contamination at bay
Plastic food packaging materials are popular in India as well as around the world because of its less weight.
EVALUATION OF FOOD PACKAGING:
For 1000’s of years, foods have been stored in containers
1700s: Food stored in bottles
1800s: Food sold in cans
1890s: Use of sealed wax paper bags and paperboard boxes (modern age of Food Packaging)
1920s & 1930s: Plastics and Synthetics for food packaging
Today: Up to 6000 different chemicals are used as FCM, some linked to chronic diseases (COCs) while some lacking sufficient toxicological information.
MAJOR CHEMICAL GROUP:
Bisphenol A (BPA) & alternatives
Phthalates
Di (2-ethylhexyl) adipate (DEHA)
4-Nonylphenol
Fluorinated Substance
Perchlorate
Styrene
BISPHENOL A (BPA) & ALTERNATIVES:
BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s.
Polycarbonate plastics are often used in containers that store food and beverages, such as water bottles.
Act as a protective lining on the inside of some metal-based food and beverage cans.
Polycarbonate plastic is used to make hard plastic items, such as baby bottles, re-useable water bottles, food containers, pitchers, tableware and other storage containers.
FOOD EXPOSURE TO BPA:
PVC are often used as inner can linings to avoid direct contact between the walls of metal cans for food or beverages by protecting containers from rust and corrosion
These protective coatings are also employed in the metal lids of glass bottles used to store food.
The incomplete polymerization process causes BPA monomer residues to migrate into food during storage and processing at high temperatures in bottles or PC containers
The migration of packaging substances, which are to come into contact with food and drink is a complex phenomenon that depends on different factors:
the composition of foods
specific contact between packaging and food
contact time
temperature during contact
type of packaging material
the nature and quantity of the compound migrating into food and drink
HEALTH EFFECTS
Endocrine disruption
Reproductive harm
Cardiac toxicity
Liver damage
Pulmonary effects such as asthma, obesity
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
2. Contents
• Introduction
• Definitions
• Function of packaging
• Food packaging materials
• Antimicrobial food material
• Packaging methods
• Laws and regulations of packaging
• Type of contamination
• Mass transfer and food package interaction
• Conclusion
• References
2
3. Introduction
• In today’s society, packaging is pervasive and essential
• It surrounds, enhances and protects the goods we buy
• Without packaging materials handling would be a messy
• The main requirement of food packaging is to maintain the safety,
wholesomeness and quality of food
3
4. Definitions of
packaging
Packaging is the science, art and
technology of enclosing or
protecting products for distribution,
storage, sale, and use
A mean of ensuring safe delivery to
the ultimate consumer in sound
condition at optimum cost
A coordinate system of preparing
goods for transport, distribution,
storage and end-use
4
5. Functions of Packaging
• It contains the food product for ease and safety during transport
• Protects against spillage, evaporation or pilferage losses
• Protection from contamination
• Prevention of degradation from exposure to environmental factors
• Convenient means of dispensing
• Attraction of consumer
• Identification of manufacturer’s brand, quantity, quality and type of product
• Educate the consumer
5
6. Food packaging materials
Two broad categories
Rigid packaging materials
Flexible packaging materials
Rigid packaging materials
1. Metal cans
• Primarily for heat sterilized food products
• Made of tin plate, aluminum or tin free steel
• Lacquers are applied to the tin for specific applications
• Composition of lacquers depends on food stuff to be packed
6
7. 2. Glass Containers
These are one of the most versatile
packages used in food packaging
Advantages:
• Chemically inert in nature
• Excellent product visibility
• Excellent barrier to solids, liquids and gases
• Molded into various shapes and sizes
• Withstand sterilization temperature
• Refillable
7
8. 3. Wooden box and crates
Wooden boxes are usually:
• Solid walled
• Rectangular
• Nailed containers
• Vary in size Wooden crates are:
• Lighter in weight
• Spaces are left between board.
8
9. 4. Fiber board boxes:
Used to make shipping cases exclusively
in bulk packaging
Advantages
• Versatility
• Light weight
• Disposability
• Low cost
Major disadvantage
• Low wet strength
9
10. Flexible packaging
materials
1. Aluminum foil
• Thickness is 0.025-0.15 mm
• Flexible pouches of these laminates are
used for packaging dehydrated meat
• Provides colorful and decorative printing
base in package labeling
• Excellent all barrier properties
10
11. 2. Plastics
Polyethylene
• Obtained by polymerization of ethylene
• Physical properties vary to some extent
• PE is inert chemically
• Insoluble in all organic solvents up to 60 deg C
• Tasteless, odorless and nontoxic
• Very low permeability to water vapor
• Very high permeability to oxygen and carbon
dioxide
11
12. Polypropylene
• Produced by polymerization of propylene
at low pressure in presence of catalysts
• High flex strength, resistance and a good
gloss surface
• Low water vapor permeability
• Good oil and grease resistance
• Poor gas barrier
12
13. PVC (polyvinyl chloride)
• Prepared by polymerization of VC in
presence of suitable catalysts
• Hard and brittle
• Used in packaging pickles and edible oils
• Clear and nontoxic
• Very low permeability to gases and water
vapors
• Used for packaging of meat, sausages and
cheese.
13
14. Antimicrobial
Food Materials
AM materials can
reduce the growth rate
of microorganisms
it extend shelf life and
to maintain product
quality and safety
Food packages can be made
AM active by incorporation
and immobilization of AM
agents or by surface
modification and surface
coating
Ethanol is often used in
pharmaceutical
packaging applications
it has been shown to
prevent microbial
spoilage and extend the
shelf life of cheeses,
bread, cake and pizza
It also reduces the rate
of staling and oxidative
changes
14
16. Aseptic packaging
Process in which a food product such as ultra high temperature
(UHT) milk and its package is sterilized separately and then
combined and sealed under sterilized atmosphere
Methods
• UHT (ultra high temperature)
• HTST (high temp. short time)
• Direct heat treatment
• Indirect heat treatment
Now sterilant are used e.g.
• Hydrogen peroxide with heat or UV radiation
• Ethylene oxide with heat or gamma radiation.
16
17. Vacuum packaging
• It is a procedure in which air is
drawn out of the package prior to
sealing but no other gases are
introduced
• This technique has been used for
many years for products such as
cured meat and cheese
17
18. Modified Atmosphere
Packaging
• MAP is a procedure which involve
replacing air inside a package with a
predetermined mixture of gases prior to
sealing it
• Gases involved in MAP as commercially
applied today, are
1. Oxygen
2. Carbon dioxide
3. Nitrogen
18
19. Active packaging
• Active packaging is an innovative concept
• A mode of packaging in which the package, the
product and the environment interact
1. To prolong shelf-life
2. Enhance safety or sensory properties
3. Maintaining the quality of the product
• It allows the active preservation of food
By modification of the environment inside the package by
removing undesired gases or by regulating the composition
of the gas
19
20. Edible packaging
• A thin layer of edible material formed
on a food as a coating or placed on or
between food components
• Natural polymers have been studied
extensively for the development of
edible packaging
• A variety of polysaccharides, proteins
and lipids have been used
either individually or in mixtures, to produce edible
films
20
21. Intelligent or smart
packaging
• Intelligent or smart packaging is basically designed to
monitor and communicate information about food quality
• It is essentially an integrating method that deals with
mechanical, chemical, electrical or electronically driven functions that enhance
the usability or effectiveness of the food product in a proven way
• Some common examples of intelligent packaging are
Time– Temperature Indicators (TTI)
Ripeness Indicators
Biosensors
Radio Frequency Identification (RFI)
21
22. Packaging laws and
Regulations
• Link between food packaging and
consumer protection is of high
significance
• Package is a vehicle of safety
and achieves the objective of
delivering
safe, wholesome, nutritious
food to the consumer
22
23. The Packaging Laws and Regulations for food products are mainly covered
under:
• The Standards of Weights and Measures Act, 1976 and the Standards of
Weights and Measures (Packaged Commodities) Rules, 1977 (SWMA).
• The Prevention of Food Adulteration Act, 1954 and the Prevention of Food
Adulteration
• Rules, 1955 and its first amendment, 2003 (PFA).
• The Fruit Products Order, 1955 (FPO)
• The Meat Food Products Order, 1973 (MFPO)
• The Edible Oil Packaging Order, 1998
• The Agmark Rules
23
24. Punjab Food Authority (PFA) has decided to eliminate the use of all non-food
grade materials from product packaging
The authority has already prepared the Packaging Material Regulations 2018
General guidelines regarding food packaging materials are:
• Low density polyethylene bags with or without blended biodegradable ox
polymers must not be used for food handling, packaging and transport
• Recycled plastic, waste plastic bottles are not allowed for making food grade
plastics
• Use of newspaper, printed papers and magazines as packaging materials must
be banned
24
25. • The tinplate containers used for packaging large quantity of oil and
ghee must not be reused
• Scratched PET bottles must be immediately discarded and shall not
be used further
• Aseptic packaging and multi-layered laminated carton packaging
material must use appropriate logos to ensure halal aspects
• PVC cling films are fully banned
25
26. Contamination Risks in Food Packaging
Three types of contamination occur during packaging
• Physical Contamination
• Chemical Contamination
• Microbiological Contamination
26
27. Physical
Contamination
• Physical contamination occurs when actual objects
contaminate the food
• The most common physical contaminants, the so-
called Dirty Dozen, are
glass, wood, stones, metal, jewelry, filth, insulation,
bone, plastic, personal effects, bullets, and needles
• The food industry takes many precautions to
ensure that any end-product that reaches
consumers is free of physical contaminants
27
28. Chemical Contamination
• The presence of chemicals where they should not be, or the presence
of an amount that is higher than is attributed as safe, are two forms of
chemical contamination
• This form of contamination in packaging is highly dangerous, given
the fact that a high concentration of chemicals present in edible
products can possess serious health risks
28
29. Conti…
Some common forms of chemical contamination are:
• Contamination by pest control products
• Contamination by chemicals used in equipment maintenance
• Contaminants from secondary packaging, warehousing and
transportation
• Uncontrolled or food-unsuitable chemical substances
intended to support the manufacturing process
29
30. Microbiological Contamination
• Microbiological contamination refers to the
non-intended introduction of microbes such as
• Bacteria, yeast, mold, fungi and virus
• Without proper precautions, this form of
contamination can occur in any stage of the
production process
• Pests can have a disastrous effect on your
product and business, and the right measures
should be taken at all times
30
31. Conti…
Examples of microbiological contamination include
• Pests by stored product insects (SPIs)
• Weeds
• Plant diseases using other organisms of fungus growth
31
32. Mass transfer and food package interaction
• The quality of packaged food is directly related to the attributes of the food and
packaging material
• The quality of most packaged food deteriorates owing to mass transfer
phenomena
• Migration may also result in mass transfer of an additive from the packaging
material to the food
32
34. Conti…
• Several possibilities have been reported for the interaction between foods and
packaging materials
These are the following:
Diffusion
• Migration of volatile and non-volatile compounds from packaging materials to the
packaged food
• Including unreacted monomers or additives present in the polymerized packaging
34
35. Conti…
Absorption
• Sorption of components from the food or from the environment into the
packaging material
• Example: sorption of fatty matter, pigments and vitamins into the packaging
Permeation
• Permeation of volatile compounds (flavors and water vapors) from the food
through the packaging
35
36. Conti…
Diffusivity
• Diffusion is quantified but by a kinetic parameter called the diffusion coefficient
or diffusivity
• The transport process slowly tries to equalize the concentrations
• Partial pressure or chemical potentials of the penetrate in the phases separated by
the membrane
Permeability
• Permeability coefficient P is the product of the diffusivity and the solubility
coefficient, i.e., P = DS
36
37. Conclusion
• Packaging is an integral part of food products
• It gives food the commercial shape, color, texture, transit opportunity and
also shelf-life
• It helps to maintain the benefits of food processing after the process is
complete ,enabling food to travel to long distances
• Labeling is integral to packaging rendering all the relevant information about
the product
• Enormous technological advances are on the anvil that will make the
food packaging almost as intelligent as the consumer
37
38. References
• Ketelsen, M., Janssen, M., & Hamm, U. (2020). Consumers’ response to
environmentally-friendly food packaging-A systematic review. Journal of
Cleaner Production, 254, 120123.
• Yan, M. R., Hsieh, S., & Ricacho, N. (2022). Innovative food packaging, food
quality and safety, and consumer perspectives. Processes, 10(4), 747.
• Pascall, M. A., DeAngelo, K., Richards, J., & Arensberg, M. B. (2022). Role
and Importance of Functional Food Packaging in Specialized Products for
Vulnerable Populations: Implications for Innovation and Policy Development
for Sustainability. Foods, 11(19), 3043.
38