1. Product Packaging 1

2. Contents Functions of Packaging Types of Packaging Packaging Considerations Packaging Trends Labelling

3. Introduction to Packaging Over time how we purchase food has changed Previously food sold ‘loose’ or in paper bags Advances in technology mean most food now sold pre-packed Packaging plays a vital role in delivery of food from manufacturer to consumer in a desired state Packaging surrounds, enhances and protects the goods we purchase

4. Functions of Packaging Physical protection Barrier protection Convenience Marketing Information transmission

5. Functions of Packaging Physical Protection Primary packaging Secondary packaging Barrier Protection Prevents unwanted physical, microbiological and chemical contamination

6. Functions of Packaging Convenience Changing society – busier lifestyles Easy open Ready meals Marketing Packaging used as advertisement Adds to appeal of product

7. Functions of Packaging Information transmission Packaging displays information about the product Serving suggestions, price, nutritional content Security Deters tampering Anti contaminant devices

8. Types of Packaging All materials used to package food have economic and practical reason for their use Main types of packaging include: Glass Plastic Metals Paper and paper based products

9. Glass One of oldest packaging materials Today alternatives can be found in form of toughened plastic ProsCons Presents item clearlyHeavy ReusableSafety issues Heat resistantCostly to manufactur Recyclable

10. Plastic Lightweight – easily transportable Resistant to acids/chemicals Versatile – flexible and rigid, able to mould Able to print onto Relatively cheap to produce

11. Plastic Wrapping Thin plastic covering used as protective layer Opportunity for labelling Unable to see product Offers little protection Premium biscuits placed on plastic tray and covered

12. Metals Aluminium commonly used as a packaging material Recyclable Lightweight Moisture and light unable to penetrate Recently moved towards plastic tubes of sweets Ring pull tin opening – difficult with limited mobility

13. Paper and paper based Packaging Both economical and practical in its usage Lightweight – easily transported Relatively cheap to produce Easy to print on Derived from renewable resources Biodegradable

14. Combination Packaging Very popular today Plastic packaging with cardboard sleeve Able to view product before purchase and read manufacturers information

15. Packaging Considerations

16. Environmental Concerns Between a quarter and a third of all domestic waste is packaging, much of which is food packaging Packaging waste management is therefore one of the most important environmental issues to affect the food and drink industry Some consumers will choose environmentally friendly products

17. Food Waste It is vital the consumer plays a part in minimising food wastage If waste is excessive, management need to determine how this can be minimised Some stores use ‘chill chains’ to pro long shelf life and ensure safety Packaging can be designed in such a way to reduce food waste

18. Ethical Issues Over packaging creates waste Using materials that can be recycled is desirable Deceptive packaging Similar designs to deceive the consumer Fairtrade

19. Safety/Allergy Policies Packaging must be tamper proof from it’s production to it’s final sale If product is produced in a factory where nuts are present, the statement: ‘may contain nuts’ must be declared On almost all products today Limits food intake of those with serious allergy

20. Hygiene in the Food Industry HACCP Hazard Analysis and Critical Control Points Method of Quality Assurance Prevents/reduces risk of biological, physical or chemical contamination in the food industry

21. Quality Control Check

23. HACCP Failures Horse meat scandal Horsemeat discovered in processed beef products in January 2013 Resulted in series of product recalls Thrown the spotlight on the food industry’s supply chain Inspired stricter food testing regime over Europe

24. HACCP Failures More than 170 people had contracted E.coli in an outbreak in October 2013 at Flicks restaurant Belfast

25. Packaging Trends

26. Distinctive Packaging Packaging should be identified and recognised by the consumer By its shape, colour and size Many designs and shapes patented to prohibit replication

27. Brand Recognition Design of packaging can help to sell the product Consumer identifies product just by viewing the product, logo, tag line, packaging or advertising campaign Coca Cola recognized by everyone across the globe One of first companies to spend more money on marketing their product than on the product itself Curvaceous bottle and red and white branding are known world wide

28. Children Products especially aimed at children Placed at eye level with brightly coloured designs Pester power increases family spend by 30%

29. Seasonal Packaging Products are given a different design depending on the time of year

30. Redesigned Packaging

31. Marked Price Products Those products with pricing on the packaging Consumers feels they are getting best value for their money Shops often refuse to buy Cannot sell for higher price that than marked Lower profit

32. Pouches New trend Resealable – keep fresh Aesthetically pleasing

33. Labelling

34. http://www.safefood.eu/SafeFood/media/SafeFoodLibrary/Documents/Educati on/Whats%20on%20a%20label/GCSE-Food-Labelling-Requirements- Classroom-Slides.pdf

44. Conclusion Food packaging protects and preserves food. A range of materials can be used for packaging, some of which are environmentally friendly. Labels carry information for the consumer. Some of this information is required by law. Consumers are attracted to innovative package design The main purposes of food packaging are: to preserve the product to protect the product from damage to make the product more attractive to the consumer to make it easier to transport the product

45. References Paine, F.A. and Paine, (H.Y. 1992). A Handbook of Food Packaging, Blackie Academic and Professional: London Hutton, E. (2003). Food Packaging: an introduction, Gloucestershire: Campden & Chorleywood Food Research Association Group Roberson, G. (1993). Food Packaging – Principals and Practice, Marcel Dekker Inc: New York The Food & Drink Innovation Network, http://www.fdin.org.uk, (Accessed 3 rd December 2012) Food Standards Agency, http://www.food.gov.uk, (Accessed 3 rd December 2012)