Suzanne McGahon
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Functions of Packaging
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Packaging Types
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Packaging Considerations and Hygiene
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Packaging Trends
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Labelling
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Packaging plays a vital role in the delivery of
food from the manufacturer to the consumer
in a desired state
It surrounds, enhances and protects the
goods we buy
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Physical protection
-Primary Packaging
-Secondary Packaging
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Barrier Protection
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Convenience
Marketing
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Information Transmission
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Security
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All materials used to package food have
economic and practical reasons for their use.
The main packaging types include:
1. Glass
2. Plastic
3. Metal
4. Paper and paper based products
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Is one of the oldest packaging materials but
there has been a decline in its use and a
trend towards toughened plastic
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Versatile - plastics can be flexible or rigid,
and can be moulded into shapes
Resistant to acids and other chemicals
Easily transport
Lightweight and do not allow moisture,
bacteria or gas to pass through
Relatively Cheap to produce
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Thin plastics can be used to as a protective
covering
This plastic covering can also provide the
opportunity for labelling
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Metal packaging has undergone constant
changes and improvements in order to
adapted to the needs of modern consumers
Aluminium is commonly used as a packaging
material
Steel can be coated with tin making it
possible for the packaging of high acid foods
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Relatively cheap to produce
Very easy to print on
Derived from renewable sources and are
completely biodegradable
Lightweight
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Packaging waste management is one of the
most important environmental issues to
affect the food and drink industry
Some consumers are more likely to choose
environmentally friendly products
Jugit Milk
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It is vital that the consumer plays a part in
waste management as consumers can
contribute to food wastage
If waste is excessive, management need to
determine how this can be minimised
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Packaging can be designed in such a way to
reduce food waste
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Would you do this, to reduce food wastage?
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Over-packaging creates waste
Using materials which can be recycled is
desirable
Deceptive packaging
Fairtrade
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The packaging needs to be tamper proof
from production to final sale
If the product is produced in a factory where
nuts are present, the statement ‘may contain
nuts’ must be declared
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HACCP (Hazard Analysis and Critical Control
Points)
Method of Quality Assurance
Prevent/ Reduce risk of biological, physical or
chemical contamination in the food industry
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