Business of Taste

Food Ingredient and Food Packaging Technology

 Ingredient Processing
Product Design

Basic Raw Packaging

Material

Food &
Beverage Customer
Regulation
Requirement

Warehousing Distribution

Marketing
FOOD INGREDIENT
 FOOD INGREDIENTS
Food ingredients provide convenience and allow food makers to produce a wide variety of foods that are safe,
appetizing, uniform, nutritious and tasty. They are used in very small quantities, but contribute significantly to our
vast and varied food supply — ensuring that the foods we love look, taste and feel the way we have come to
expect.
Food ingredients are used for a variety of reasons:

• To support nutrition delivery

• To maintain product quality and freshness
• To prevent spoilage during transport, storage and sale
• To make foods more appealing and ensure that familiar foods have consistent qualities
• To extend shelf-life and prevent food waste
• To make some foods more affordable
• To aid in the processing and preparation of foods
 FOOD INGREDIENTS
Food ingredients (including food additives) are as varied in their origin as they are in function.
✓ Come from minerals
✓ Derived from plant sources like seaweed, trees, and fruit.
✓ Can be produced using varying methods including fermentation, distillation, extraction or chemical synthesis.
✓ Live microbes, which help with fermentation provide the “good bacteria” that improve digestive health.

Below are some common food ingredients:

➢ Basic Ingredient (Salt, Sugar, MSG)
➢ Spices and Herb (white pepper, black pepper, coriander, shallot, chili, anise, star Anise, cumin, cardamom, ginger,
nutmeg, cinnamon, candlenut, garlic)
➢ Flavor
▪ Natural Flavoring Substances- Flavoring substances obtained from a plant or animal. They can be processed
for eating, or used in the natural state of the animal. Eg : Meat Flavor, Shrimp Flavor, Vanilla Flavor, Coffee
Flavor.
▪ Nature- Identical Flavoring Substances- Flavoring substances obtained by chemical processes, which are
identical to flavoring substances that are naturally present.
▪ Artificial Flavoring Substances- Flavoring substances that are not from natural product but are intended for
eating,These types of products are usually produced in a factory.
➢ Additives ( Acid Regulator, Anticaking Agents, Antifoaming Agent, Antioxidant, Colors, Emulsifiers, Foaming
Agent, Preservatives, Stabilizer, Sweetener)
➢ Solid Ingredient (carrot flake,
FOOD PACKAGING
 FOOD PACKAGING
Packaging Design
Aw
hygroscopy

pH Fat
Content

Product/
Material

Aesthetics Process

Customer
Regulation Packaging
Requirement
Design

Cost Communication

Distribution
 FOOD PACKAGING
Flexible Plastic/Metalize Packaging

Sealed Pouches
Sealed pouches are pouches made of flexible films that can be
sealed at different positions basis the requirement.

Gusseted Pouches
Gusseted pouches are pouches with an extra layer called gusset
added in order to increase the size & strength of the pouch. These
gussets can be attached either at the bottom or on the sides basis
their requirement.
FOOD PACKAGING
Flexible Plastic/Metalize Packaging
 FOOD PACKAGING
Flexible Plastic/Metalize Packaging

Oxygen Transmission Rate (OTR)

Oxygen transmission rate, also referred to as “OTR,” is the steady state rate at which oxygen
gas can permeate through a film. OTR is expressed as a volume of oxygen that penetrates a
given area in a one-day period; cc/m2/24hr…or…cc/100 in2/24hr,measured at a standard
temperature of 73°F (23°C), and 0% relative humidity (RH).

General comparisons of barrier capabilities are as follows:

Relative Oxygen
cc/m2/24hrs cc/100 in2/24hr
Barrier Capability
High Barrier ~ 1-10 ~ 0.06-0.65
Moderate Transmitter (of O2) ~ 1000 ~ 64.50
High Transmitter (of O2) ~ 10,000 ~ 645.20
 FOOD PACKAGING
Flexible Plastic/Metalize Packaging

Water Vapor Transmission Rate (WVTR)

Controlling moisture migration is crucial to maintaining the taste, texture, and overall quality of packaged
food products. Dairy, meat, seafood, and other food products require keeping moisture inside a package,
while dry products such as gourmet snacks, coffee, grains, dry pet foods, and non-food products require a
moisture-free environment to avoid undesirable changes in texture, taste, and microbial stability.

“Water vapor transmission rate” (WVTR), often referred to as “moisture vapor transfer rate” (MVTR), is the
standard indicator of how easily moisture can permeate a packaging film. Flair provides WVTR values
expressed as g/m2 and g/100in2 at 38°C and 98% relative humidity (per ASTM F1249). Increasing WVTR
values indicate greater permeability, and lower ability to keep dry products dry, and moist products moist.

Factors affecting WVTR values include…

✓ Thickness
✓ Resin Composition
✓ Molecular weight distribution
✓ Crystallinity/density
✓ Chain-length and chain-length distribution
✓ Chain orientation
✓ Polymer blends
✓ Coatings – PVdC, metalizing
When choosing a packaging film, MVTR is often balanced with oxygen transmission rate (OTR) to provide
the most appropriate barrier characteristics for a particular product’s needs.
FOOD PACKAGING
Flexible Plastic/Metalize Packaging
 FOOD PACKAGING
Flexible Plastic/Metalize Packaging
Granule Packing Machine
Critical Setting;
- Sealer Temperature
- Sealer Contact Time
- Sealer pressure
- Pin hole
- Sealing strength
- Inert gas
 FOOD PACKAGING
Flexible Plastic/Metalize Packaging
Powder Packing Machine
Critical Setting;
- Sealer Temperature
- Sealer Contact Time
- Sealer pressure
- Pin hole
- Sealing strength
 FOOD PACKAGING
Flexible Plastic/Metalize Packaging
Liquid Packing Machine

Filing Method ;
- Normal Filing
- Hot Filing

Critical Setting;
- Sealer Temperature
- Sealer Contact Time
- Sealer pressure
- Hot Tack
- Pin hole
- Sealing strength
- Product temperature
 FOOD PACKAGING
Flexible Plastic/Metalize Packaging
Sausage Packing Machine

Edible Sausage Pack

Non-edible Sausage Pack

Retort Sausage Pack

 FOOD PACKAGING
Rigid Plastic Packaging

PREFORMS
PET Preforms
A preform is an intermediate product
which is eventually blown up into bottles
or containers. Preform made out of
polyethylene terephthalate (PET) are
called PET Preforms. PET Preforms are
an excellent way of manufacturing PET
bottles quickly.
 FOOD PACKAGING
Rigid Plastic Packaging
WIDE MOUTH CONTAINERS
Blow Molded Jars
Blow molded jars are formed using the industrial process
of blow molding that forms & joins hollow parts. It is
cheaper than injection moulding. Blow-molded jars are
generally used to store semi-liquids or liquids.
 FOOD PACKAGING
Rigid Plastic Packaging
BULK CONTAINER/TANK

Used to store bulky products

 FOOD PACKAGING
Rigid Plastic Packaging
Aseptic Packing Machine

Pasteurization/Sterilization

Pasteurization/Sterilization
 FOOD PACKAGING
Rigid Metal Packaging

3 piece metal cans

are made out of three thin metal plates of the can body, the bottom of the
can and the can lid. It has great rigidity

2 Piece Aluminium Cans

Two piece metal cans necessarily have 2 parts, namely,
the can body & the lid. They have high production
efficiency & good sealing.
FOOD PACKAGING
Rigid Metal Packaging
Can Food Process
FOOD PACKAGING
Tetra pack Packaging
 FOOD PACKAGING
Tetra pack Packaging

Tetra pack Packaging Machine

 FOOD PACKAGING
Tetra pack Packaging
Ultra High Temperature (UHT) Process

ASEPTIC

T Product : >135’C
t : > 2 second
 Food Grade Warehousing
1. Maintaining product
• Room Temperature –> record & auto alert
• Room Humidity –> record & auto alert
• Back up generators if the cooling or heating systems go down
 Food Grade Warehousing
1. Maintaining product
 Food Grade Warehousing
2. Management of stock rotation protocols

•FIFO, FEFO, LIFO inventory management

•Lot control
•Shelf life management/expiration date management
•Weight capture

3. Real-time traceability

•Tracking entire lot lifecycle

•Recall capabilities
•Quarantines
 Food Grade Warehousing
4. Pest Control & Cleanliness

•Quality inspection
•Pest Control

Lasioderma serricorne/cigarette beetle

TERIMAKASIH