Food packaging

Learning objectives To understand the reasons why the use of food packaging. To understand the importance of food labelling. To identify what is required by law on packaging. To identify common examples of food packaging.

The purpose of packaging Protection from bacterial damage Protection from physical damage Contains the food product Preserves the product to extend shelf life Informs the consumer about the product – labelling Stops tampering by other consumers Attracts consumers to buy the product Eases storage Eases transportation

Protection The aim of packaging is to contain the product and keep it intact. This means that liquid products do not leak and that dry materials, such as flour, do not spill out. It is sometimes necessary to design packaging that is shaped especially to contain a particular food, e.g. egg boxes, so that the product is held securely and well protected from damage.

Use by / Best Before Date Name and address of manufacturer Labelling REQUIRED BY LAW The name List of ingredients Weight Storage Instructions Use by / Best Before Date Name and address of manufacturer Place of origin Allergy information

Other Info you could add to labelling Nutritional Information Special information – ie suitable for vegetarians Recycling information Guidance on storage - ‘Suitable for freezing’

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?)

Types of Packaging Metals Glass Card and paperboard Plastics Thermoplastics TASK Read page 88-89 and take notes Three advantages / Three disadvantages of each type of packaging material

Example: 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. Equilibrium modified atmosphere packaging (EMAP) is most commonly used for cut fresh-cut produce.

Oxygen, nitrogen & carbon dioxide is added into the bag and then it is sealed.