The document outlines packaging in the confectionery industry, emphasizing its key functions such as physical protection and preservation. It details various packaging materials including metal cans, paper, waxed paper, and foils, along with their specific applications and benefits. Additionally, it highlights the importance of innovative design and labeling for consumer attraction and regulatory compliance.

1. Packaging in the confectionery
industry
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2. Submitted to: Mam Wajeeha
Submitted by: Uswa Sadiq(63)
Course code: FST-508
Course title: Confectionery and Snack Food
Credit hours: 3(2-1)
Department: Food Science & Technology
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3. Packaging
Purpose of
packaging
Metal cans
Paper and
associated
materials
Metal foils Wraps
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4. Packaging performs seven main functions in connection
with bakery products in general and confectionery goods
in particular
 Physical protection
 Preservation
 Prevention from contamination
 Ability to be handled
 Change of shape
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5. The main reasons for using a package on any
food is
 Serves as a container for distribution and sales
 Protects the contents
 It describes and advertises the product in the package
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6. Metal cans
Paper and
associated
materials
Metal foils Wraps
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7.  Metal cans are often used for cocoa and
food drink powders
 Many granular food drink products are
very hygroscopic and if not adequately
protected will pick up moisture and
consolidate
 For these lever-lid cans with latex lined
bottom and side seams are required
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8.  Paper is the most widely used packaging material
 It can be just a simple wrap or lining, a bag, the base of
a label, or a stuffing in the form of shaving
Types of paper
1. Unbleached kraft
2. Bleached sulphite paper
3. G&G paper
4. Vegetable parchment
5. Waxed paper
6. Tissue paper
7. Carton board(paper board)
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9.  This is commonly known as brown
paper
 It is the most used and cheapest
packaging paper available
 It is manufactured in vast quantities
from long-fiber soft woods to which
its strength is attributed
 It can be printed and it also serves as
a base for coated papers and
laminates
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10.  These are prepared from chemical
wood pulps
 They are used where brightness and
whiteness are required and are used
for food wrapping, interleaving and
laminating
 They are reasonably strong and water
resistant
 For high-class printing, they are
glazed by special coating
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11.  Glassine is a shiny smooth surface and is
transparent
 These papers are produced by processes
that beat the pulp until the cellulose fibers
become highly hydrated
 Glassine is used extensively for wrapping
confectionery bars
 Its greaseproof properties are very
valuable in this respect and it prints well
 Because of its dense structure it gives a
measure of protection against extraneous
 With plastic films it may be heat sealable
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12. Vegetable Parchment
 Parchment paper is manufactured by
immersing unsized paper in a solution
of sulfuric acid, followed by
neutralizing, washing, and drying
 It is used frequently for box linings
and for platforms for confectionery
bars inside glassine wraps
 It is a sterile paper
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Waxed Paper
 Waxed paper is paper that has
been made moisture-proof and
grease-proof through the
application of wax
 Waxed paper is not
recommended for baking use in
an oven, as it will smoke and
explode

14.  This is the material used for making carton outers,
boxes, trays, and liners
 Important types of board are as follows
1. Strawboard
2. Plain chipboard
3. Manilla board
4. Scandinavian board
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15.  Foils have long been used for
protecting foods
 It is used for wrapping chocolates
 Foils has many advantages as a
packing material
 It has a most attractive appearance
 Its disadvantages are lack of
strength, liability to porosity, and
cost
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16.  This is probably the best known
wrap suitable for larger packs
 It has a single or double overlap on
the long seam and tucked-in folds
on the ends
 It gives protection against
intermittent high humidities but is
not suitable for long storage of
hygroscopic products
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17.  This involves a single sheet of paper
or film formed into a cylinder around
the confection with each end then
twisted
 It is used for small candies and some
bars
 Twist-wrapped small candies have an
attractive appearance if colored film
is used
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18.  These are generally used for packing
small candies, dragees and some hard
candies
 The bags may be preformed and the
units filled into the mouth of the bag by
hand or a mechanical method and the
bag then sealed by twist, metal strip or
ribbon, or sealed overlap
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19.  These have become very popular for wrapping filled
molded chocolates or individually wrapped hard
candies
 The chocolates often have a foil wrapper inside with an
outer paper sleeve
 Assembly of the separate pieces is done mechanically
as is the final wrapping, and a complicated machine is
used
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20.  Each packaging material protect and preserves food
 Labels carry information for the consumer,some of this
information is required by law
 Consumers are attracted to innovative package design
The main purpose of packaging are
 To preserve the product
 To protect from damage
 To make the product more innovative
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21.  Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997).
Packaging of confectionery products
 Paine, F.A. and Paine, H.Y. (1993) A handbook of food
packaging. Chapman and hall, london
 British Carton Association (1984) Handbook of
cartonboard and carton test procedures. The practical
packaging series. Institute of packaging, melton
mowbray
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