Emballage et Sécurité Alimentaire

Module Information

• Module Title: Emballage des produits alimentaires
• Dates:
  • January 29, 2024: 8h-10h, 13h30-16h30
  • February 5, 2024: 10h15-12h15
• General Objective: To raise awareness of packaging in food product design
• Evaluation: Individual, 1-hour written exam without documents.
• Instructor: Isabelle Séverin ([email protected])
• Event Code: PACK2024

Event Participation

• QR Code: Provided for event participation; use to access participation link.

Packaging and Food Waste

• Average Packaging Weight (per person per year):
  • 250 kg: USA
  • 200 kg: France
  • 90 kg: Russia
  • 5 kg: Congo
• Estimated Food Loss:
  • 1-2%
  • 2-3%
  • Up to 30%
  • Up to 60%
• Source: IFEC (d'après FAO)

Packaging Environmental Impact

• Average Packaging Contribution: 10% of environmental impact of a product.
• Product Packaging Impact:
  • Water: 30%
  • Chocolate: 20%
  • Ham: 7%

Packaging Materials

• Material Types: Metals, plastics, glass, corks, active/intelligent materials (papers and cartons, multicouches, wood, rubber, or silicones, etc.)
• Complex Systems: Packaging systems are complex and multi-layered.

Course Structure

• Themes:
  • Packaging Functions
  • Packaging Regulations
  • Eco-design and Waste Management
  • Main Packaging Materials

Packaging Definitions

• Definition: Any object (regardless of material) designed to hold, protect, handle, deliver and present goods to the consumer/user
• Packaging Articles: All items labeled "to be discarded" which are intended for reuse are considered packaging.
• Source: Article R. 543-43 du code de l'environnement

Packaging Categories

• Primary Packaging: The immediate packaging surrounding a product.
• Secondary Packaging: Packaging used for grouping multiple products.
• Tertiary Packaging: Outer packaging used for transport and bulk distribution.
• Food Safety: Necessary packaging attributes to ensure food safety.
• Logistics and Transport: Necessary packaging attributes for effective logistical and transport.
• Retail Marketing: Attributes relating to effective marketing display and consumer attraction.

Packaging Materials Used

• Description: The various materials used in food packaging, from their formulation to their disposal/recycling
• Materials: Glass, metal, paperboard, wood, plastic

Eco-design and Waste Management

• Definition: Eco-design principles and regulatory measures for minimizing packaging's environmental impact.
• Processes: Reduction at the source, recycling, reuse

Marketing Aspects

• Categories: Warning, attribution, positioning
• Marketing Methods:
• Colors, shape, and size
• Types of text and design

Consumer Expectations

• Trends: "Down-up" means starting with basic requirements and moving to more customer-centric solutions.
• Needs: Individualism, well-being, time saving, practicality, etc
• Measurable Attributes: Force of unscrewing, peelability, surface treatment, color, brilliance, sensory testing, oculomotor testing, and design elements are considered

Food Labeling

• Essential Information: Product name, ingredients, net amount, manufacturer's details, storage conditions, and expiry dates.
• Regulations: INCO 1169/2011 and associated regulations (e.g. GMO, organic products, sterilization)

Packaging Functions

• Packaging Role: The functionality of packaging, including its relation and interaction with the product.
• Functions: Containment, protection, conservation, warnings, marketing and attribution, information, service
• Key Concepts: Packaging must add value to the product rather than simply protect it.

Packaging Barriers

• Functions: Prevent moisture, light, oxygen, flavors, and microorganisms from affecting the product.
• Materials: Multi-layered materials to achieve specific barriers.

Packaging Permeability

• Data: O2, CO2, and water vapor permeability rates for different polymers (PEBD, PEHD, PP, PS, PET, PA)

Packaging Function Groups

• Groups: Containment, protection, conservation, warnings, marketing and attribution, information, service, environment, technology,
• functions and techniques

Packaging Innovation

• Design: Omnipresence, multi-sensory experience for brand loyalty.
• Functionality: Content/container integration, practicality, and ergonomic design.
• Marketing: Transition from mass marketing to personalized approaches.
• Technology/Production: Enhancements to create traceability, supply chain integration, and global commercial viability.
• Sustainable Development: Optimize packaging, ethical/social practices, and consider environmental impact.

Innovation of Packaging

• Specific Breakthroughs: Examples of significant packaging innovations like the introduction of milk and yogurt drinks in reusable plastic bottles.

Packaging Design Parameters

• Materials: Selection and use of different materials to create the desired aesthetic characteristics
• Shapes: Packaging shape that is attractive and functional.
• Font/Graphics: Attracting and communicating information.
• Colors: Color selection for a given product.

Packaging Colors

• Association & Usage of Colors:
  • Green: Natural, organic elements.
  • Orange: Energy, dynamism.
  • Black: High-end.
  • Blue: Calmness.
  • Red: Vigor.
  • Violet: Nobility, sometimes inquietude.
  • Gray: Masculinity, practicality of materials.
  • White: Purity.
  • Yellow: Joy, ease

Packaging and Perception

• Connection: Colors affect perceptions of foods.
• Development: Sensory experience of the packaging's qualities in the case of particular products..

Packaging and New Product Packaging

• Case Examples: Sachets of tea, ketchup jars
• New Presentations: Development of variations and innovations to traditional packaging.

Packaging Functionality

• Praticité/Individualisation: Examples from various product lines, emphasizing the ease of use and personalization of packaging's usability.
• Functionality Type: Examples like auto-heating containers, microwave-safe packaging showing improved food preparation and usability.
• QR Codes: Bar codes with two dimension and their link to a website for product information.

Packaging and Marketing

• Nomadism/Individualization: Focus on personalized product presentation, such as product packaging tailored to individual preferences.
• Polysensoriality: Packaging design and appeal to different senses, beyond sight; a complete multi-sensory experience.

Packaging and Technique

• Techniques: In-mold labeling (IML) and doypacks
• Material: Plastic, and the different types

Packaging and Technique

• Modified Atmosphere Packaging (MAP): Technique for extending food life by controlling atmospheres.
• Purpose Reducing physical/enzymatic/microbial degradation of foods.

Packaging and Technique

• Active Packaging: Packaging modifications that enhance food quality and shelf life.
• Techniques: Change of gas content or addition of preservation agents

Packaging and Technique

• Intelligent Packaging: Sensors and labels that alert users about product quality and history.
• Indicators Example instances illustrating ways information can be communicated through modified packaging.

Sustainable Development/Ethics

• Ethics Concerns: Examples relating specific products to environmental and/or social standards, e.g., dolphin protection.
• Environmental Concerns: Sustainability aspects, such as reducing reliance on single-use packaging through the use of more reusable packaging.

Sustainable Development

• Cartridge for Packaging: Introducing an environmental aspect such as a tax reduction mechanism connected to recycling via a unique design element on packaging.

Food Safety and Packaging

• Risks: Errors in food preparation, microbial contamination, natural toxins, pesticide residues, environmental pollutants, and packaging materials.
• Values Risks are measured on a scale of relative danger (10 to the -3 power), etc.

Packaging/Content Interactions

• Transfer Mechanisms: Migration of substances from the packaging materials to foods due to contact and various conditions.
• Types of Migration: Global and specific types of migration, characterized by mass transfers based on the contact conditions involved.

Regulation and Alerts

• European Regulations: Relevant directives and regulations like 1935/2004 and 10/2011 (MCDA and PIM implementations).
• Alert Examples: Incidents and warnings according to relevant authorities and regulations (e.g. BPA, amines aromatiques)

Packaging Materials Categories

• Covered Material Groups per Regulation: List of materials covered under the regulatory framework.
• Substances and Materials: Lists of the various types and materials for which regulations apply.
• Applications: Scope and applicability to various packaging applications.

Packaging Principles

• Inertence Principle: The materials and objects that make up the packaging ought to be designed in a way that, in normal settings, prevent the transfer of harmful materials or substances to the foods handled by the packaging.
• Other Principles: Considerations to ensure compositional safety, avoid harmful sensory alterations, and prevent misleading labeling.

Packaging Principles

• Other principles:
  • Defined lists of approved substances based on regulatory frameworks.
  • Specific purity criteria for these substances, when applicable.
  • Conditions of Use, including temperatures, and times.
  • Specific limits for product migration based on the regulated components used in the contact.
  • Restrictions for overall packaging substance migration.
• Labeling details, including the brand name and producer information, etc.

Packaging Regulation

• Traceability: Regulations established to ensure product traceability from its origin to its end consumer, and the co-responsibility of packaging producers.

Testez vos connaissances sur les fonctions de l'emballage et son rôle dans la sécurité alimentaire. Ce quiz aborde les menaces chimiques, les agents extérieurs, et les innovations comme l'emballage actif et intelligent. Préparez-vous à vérifier votre compréhension des aspects essentiels de l'emballage dans la conservation des denrées alimentaires.