Understanding Food Packaging

• Food packaging is an industrial and marketing technique.
• It contains, protects, identifies, and facilitates the sale and distribution of agricultural, industrial, and consumer products.
• The Packaging Institute International defines "packaging" as enclosure of products/items in a wrapped pouch, bag, box, cup, tray, can, tube, bottle, or other container.
• The enclosure performs one or more functions including containment, protection and/or preservation, communications, and utility/performance.
• If a device or container performs one or more of these functions, it is considered a package.
• The UK Institute of Packaging defines packaging as:
• A coordinated system of preparing goods for transport, distribution, storage, retailing, and end-use.
• A means of ensuring safe delivery to the ultimate consumer in sound condition at minimum cost.
• A techno-economic function aimed at minimizing costs of delivery while maximizing sales (and hence profits).
• Food packaging reduces food waste & spoilage during distribution and reduces the cost of preservation facilities, including the reduction of additives.

Levels of Packaging

• Primary Packaging (1°) is for sales, is in direct contact with the contained product, and provides a barrier.
• Secondary Packaging (2°) is for grouping.
• Tertiary Packaging (3°) is for transport.
• Quaternary Packaging (4°) facilitates handling of 3° packages, such as a metal container (12m length).
• It can hold materials transferred to or from ships and trains.
• These designs help to control temperature and humidity, maintaining the quality fresh fruits and vegetables.

Functions of Packaging

• Containment allows products to be contained and moved from one place to another.
• Protection protects the content from outside environmental effects.
• This includes water, gases, odors, microbes, dust, shocks, vibrations, compressive forces, etc.
• Protection is crucial for protecting the environment from toxic chemicals.
• Aseptically packaged milk & fruit juices or vacuum-packaged meat cannot achieve their desired shelf life if the integrity of the package is breached.
• Package convenience is important in modern industrialized societies due to lifestyle changes and demand for varieties of food & drink at outdoor functions.
• There is a demand for greater convenience in household products.
• Foods can be cooked or reheated quickly and condiments can be applied through aerosol or pump-action packages or dispensers, for example.
• Apportionment function of packaging reduces size to a manageable, desirable 'consumer' size.
• Package shape is important for convenience in use and efficiency in building into 2° and 3° packages.
• Dimensions maximize the unitizing function.
• Communication is important.
• A package must protect what it sells and sell what it protects, so its a silent salesman.
• Marketing approaches should be easily recognized by consumers through distinctive branding and labelling.
• Universal product codes and nutritional labeling are also aspects of communication.
• Machinability/Production Efficiency is the ability of the package to perform well in rapid filling, closing, and handling operations.
• Packaging has to perform its functions in three different environments: physical, ambient, and human.
• Failure will result in poorly designed packages, increased costs, consumer complaints, and possible rejection by customers.

Enviornments

• The Physical Environment includes shocks from drops, falls, and bumps; vibration from transportation modes and compression.
• It also supports crushing damage from stacking in warehouses and transportation, or in the home environment.
• The Ambient Environment causes the package to act as an effective barrier.
• Issues can arise from gases (O2), H₂O or H2O vapour, light (UV), temp, and microbes etc..
• The Human Environment requires a package design that reflects the vision and strength capabilities as well as legislative & regulatory requirements.
• It must be received clearly by consumers, contain info required by law such as nutritional content & net wt and maximize its convenience and portion size.

Designing Food Packaging

• Product Assessment includes the nature of product, size, and shape plus weaknesses & effect of moisture & temp.
• Hazard of Distribution includes the type of transport, mechanical conditions & duration of storage, biological deterioration & contamination.
• Marketing Requirements includes the package and the image, 'self service' advertising & price of the product.
• Packaging Materials Selection & Machinery include production methods, display requirements, economic considerations, marketing needs & properties.
• Factors that affect packaging design include: consumer behavior, competition, distribution channels, legal issues, production manufacturing, technology, social/cultural issues, and economic factors.
• Product developers, manufacturers, packaging engineers, marketers, and designers should be involved.
• Packaging design principles must meet the ultimate objectives.

Top 4 Attention Grabbers

• Colour
• Physical structure or shape
• Symbols & numbers
• Typography
• Good consumer packaging design is the basic principles of design + clear marketing objectives plus effective use of top 4 attention grabbers.

Major Food Packaging Materials

• Plastic
• Paper
• Metal
• Glass