1. Packaging Different reasons for using packaging Keeps food in hygienic condition Prevents contents from damage Prevents tampering Can be used when reheating Gives information to customers Attracts customers

2. Three main types Primary Contains the food Secondary Holds several products together Transit packaging Used when products are being transported to the point of sale

3. Glass Advantages Cheap to produce Consumers can see produce Can be filled with a hot product Rigid so keeps its shape Can be recycled Disadvantages Easy to break heavy

4. Metal Advantages Can be easily opened with ring pulls Can be recycled Helps to preserve the food(cans) Foil container can help when reheating Foil can be different thicknesses Disadvantages Can sometimes react with the food

5. Card and paper paperboard Advantages Easy to print on Can be made in different thicknesses Cheap to produce Biodegradable If corrugated can protect and insulate Can be recycled Easily made into different shapes Disadvantages Can get squashed Not waterproof

6. Plastic There are many different types Advantages Lightweight Cheap to produce Cushion and protect the food Easy to print on Flexible or rigid Resistant to acids/chemicals Can be heat resistant Water resistant. Disadvantage Not often recycled

7. Environmental issues Use less packaging Recycle Use renewable resources Use biodegradable packaging

8. What’s on the label? Name of product* Manufacturers name* Illustration of product e symbol for average quantity Weight* (e this tells you that the actual weight is estimated as it might vary slightly due to what has been put in the packet.) Description* Price Nutritional value of the product Customer’s guarantee Manufacturer’s name and address* Best before/use by date* (on fresh food a use by date is used and food must be eaten by this date, so fresh fish would have a use by) Best before foods can be eaten after that date but may not be at their best such as biscuits or crisps) List of ingredients* in order of weight biggest to smallest Cooking or heating instructions* Storage instructions* Bar code Batch code *star means must be there by law

9. Legal requirements on labels The name of the product Contains GM soya or maize Weight/volume Manufacturers name and address Shelf life Ingredients highest to lowest Contains nuts or traces of nuts Instructions for use Storage instructions

10. Voluntary information A detailed description An illustration Environmental issues eg dolphin friendly A bar code A batch or lot number Nutritional information Serving suggestions Special claims such as low fat

11. Additives are also know as E numbers. The E means they have been passed in the European community By law additives must be listed on the ingredients The E number is a code which matches the additive as the real name may be long and complicated Pentasodium triphosphate E451 There are also sweeteners Flavourings thickeners' Colours (E100s) Give colour to drinks,jams, icings Preservatives (E200s) Helps stop the growth of bacteria in canned meats and sausages Antioxidants (E300s) Prevents fats going rancid slows down the browning of fruit and vegetables Emulsifiers (E400s) Prevent foods from separating such as salad cream and low fat spreads