1. Food Packaging What and why?

2. Some functions of Packaging  Containment  Protection  Communication  Identify product  Attract attention  Legal requirements

3. Desirable Properties of Packaging  Mechanical  Barrier  Ease of use by  Food processor  Consumer  Compatibility with product  Aesthetic  Environmentally benign

4. Factors affecting properties  Light  Heat  Moisture  Gases  Living things!

5. Mechanical Properties  Protection in transit/storage  Performance on production line  Durability  Pest resistant

6. Barrier Properties  Containment  Sealing  Porosity  Durability

7. Types of packaging  Mostly for raw materials  Bulk containers  Intermediate bulk containers  Mostly for products  Shipping containers  Catering & retail packs.

8. Regulatory Aspects  Information on package should not mislead  No more than is needed for purpose  Labelling regulations  Ingredients  Minimum durability (sell/use by date)  Storage conditions  Name and address of manufacturer  Origin  Instructions for use

9. Envirionmental  Disposal: how?  Biodegradability?  Recyclable?

10. Other labelling aspects  Marketing  Presentation  Brand image  Traceability  Barcoding  Batch info.  Pricing