Packaging Materials

Plastic

This is the most common packaging material and, at the same time, one of the most difficult
to dispose of. The factors common to all plastics are that they are light, strong cheap to
manufacture. It is for these reasons that they are used so much, as an alternative to cardboard
glass packaging materials.

Almost 10% of our rubbish consists of different types of plastic. They are a problem in
landfills as they are bulky, they contaminate degrade slowly.

Separated the rest of the waste, they can must be upgraded for the good of everyone.

Metal

Appropriate for packaging foods (canned foods). For drinks, such as soft drinks beers,
aluminum is often used.
Tin plate is solid, heavy steel covered with tin to protect it against rust. It is used to package
canned foods. It can be separated by magnets should be recycled in all cases.

Aluminum is attractive, light strong at the same time, but requires a lot of raw
materialsenergy to make it. For this reason it must be recycled. The majority of cans of soft
drinks, lids, aluminum foil, etc. are made aluminum.

Cardboard

Appropriate for packaging materials wrapping, preferable to "white cork". Its use may prove
to be unnecessary when used for products which are already packaged sufficiently. In all
cases, this packaging material is easy to recycle reuse. It is used in the form of boxes, sheets
corrugated cardboard.

Glass

An ideal material for foods, especially liquids. It is inalterable, strong easy to recycle.

It is the traditional vessel in the home (jars, glasses, jugs, etc.). Its weight shape may involve
some difficulties for transport storage.
 Edible Film
An edible film is a thin layer, placed as a barrier between the food and the surrounding
environment, which can be consumed. This is the covering for food. You can imagine this
covering as the primary packaging. For example, look at an orange: it has two coverings, the
external and the internal. The inner covering is similar to edible film.

For example, we can use edible film for prolonging the shelf life for food, for protecting food
from microorganisms. The main component of edible films is starch. And we can also add some
natural additives into this edible film to give food a new taste, so for example we can add spiced
curry or pepper into the film. It will be great because the combination of curry and pepper is very
useful in the fight against cancer. In this manner we give food new functions.
What is the range of food that edible film could be used for?
As an example of edible film, there is packaging for candy. There's a kind of candy that can stick
to the paper, toffee. We pack the candy into the edible film and can eat the candy with this
primary packing, as a primary film.
We have also wrapped our edible film around meat or fish. You can pack it and fry it without oil,
because we can add oil into the film - and also add spices. In this way you can fry meat or fish
without losing moisture, because the film is a barrier for moisture. After frying, we can eat very
tasty meat that isn't dry.
It's also very convenient for households - you can now find spiced paper for frying in
supermarkets - but it's not convenient, because after frying, you have to throw out this paper.
With edible film, you can reduce the amount of packaging waste.
One more interesting example is instant noodles. Inside the packaging of instant noodles, you
have some spices, oil, salt, in a small packet. But we proposed edible film for packaging these
spices and oil for instant noodles. This film can be dissolved in hot water - it doesn't change the
taste of the noodles, because the main component of our edible film is starch.
We have also tried this film for honey to put in tea. Can you imagine, you are inside an aircraft
and you can take tea with honey in edible film. You only throw out the external paper and put
this small package with honey into tea. It dissolves immediately, and you can taste the wonderful
honey in tea.
If you look at the total volume of plastic waste, the largest part of plastic waste is used for food
packaging. So this is very environmentally friendly because we reduce the amount of plastic
waste. It is also interesting to cover some bread and some other food for astronauts. Astronauts
need special kinds of foods, and it's very convenient for them to eat with an edible package to not
have to throw out.
Would it therefore be possible to have, say, meat on supermarket shelves covered only with
edible packaging?
No, our packaging is only inner primary packaging. For example with a steak, you have external
packaging too - so we can place some beef steak in our edible films and pack them inside a paper
bag perhaps. Paper is a biodegradable material as well. In any case, we can reduce the volume of
packaging because we replace the inner packaging.

Cooking meat inside of edible packaging made of starch helps seal in its juices

Wrapping for candy and other sweets like muffins are a logical application of edible films - like
the one on the left
 Flexible Pouches

A retort pouch or flexible pouch is a type of food packaging made from a laminate of flexible
plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled
by aseptic processing, and is used as an alternative to traditional industrial canning methods.
Packaged foods range from water to fully cooked, thermo-stabilized (heat-treated) high-caloric
(1,300 on average) meals such as Meals, Ready-to-Eat (MREs) which can be eaten cold, warmed
by submersing in hot water, or through the use of a flameless ration heater, a meal component
introduced by the military in 1992. Retort pouches are used in field rations, space food, camping
food, and brands such as Capri Sun and Tasty Bite.

Some varieties have a bottom gusset and are known as Stand-Up Pouches.

Microwavable Safe Food Packaging

Our microwave safe packaging is safe for the freezer and oven as well. The safe range of
temperature for this packaging is between -40 degrees Fahrenheit and 428 degree Fahrenheit.
You can also find them in multiple colors, from black to white to clear. They are made from
crystallized polyethylene terephthalate (C-PET) or polypropylene (PP) materials.
Why is it important that food be stored in microwavable food packaging?
There is one major different between microwaves and previous methods of cooking. While
stovetops and boiling can be used with iron and metal utensils to prepare food – such as skillets
and tea kettles – it is not safe to use iron and metal utensils in a microwave. That also means that
some traditional containers that happen to have metal in them are no longer safe to use as the
sole container of food from packaging to the dinner table.
Additionally, a weakness of older cooking methods is also a weakness shared by the microwave
– if a container is made of plastic or other material that can melt at high temperatures, that
container cannot be used to hold the food as it cooks. The food must be transferred to a safe
container before it can be cooked. Then, the food would need to be moved yet again to
appropriate kitchenware before being consumed.
 With microwavable food packaging, many of these additional steps and containers are no longer
required. Families, cafeterias, grocery stores and other food preparers or sellers can now serve
food from the manufacturer to the student or consumer without transferring the food through
additional containers. This reduces the time and cost spent washing and cleaning those additional
containers.
What can be stored in microwavable food packaging?
Nearly any food imaginable that needs to be heated or reheated can be stored in microwavable
food packaging. The only limitations would be food that must be individually wrapped in
wrappers that contain metals that would negatively interact with microwaves.
Our multi-functional microwave-safe food containers and trays are the perfect food solution for
any food seller or consumer. Not only are they easy to heat and reheat, our trays have long shelf
lives and can withstand deep freezing.
What types are available?
We have a variety of customizable options for microwave safe packaging. We can provide high-
barrier containers and a full range of tray and container sizes.
Where can it be used?
Schools, grocery stores and food packagers have used our products. Consumers also use a variety
of our products whenever they reheat food in our microwave safe packaging.
Here are some examples of food that is optimal for our microwave safe packaging:
 Soups
 Cheese
 Baked goods
 Pastas
 Frozen foods
 Soufflés
 Pizzas
 Pies
 Ready-to-heat meals
 Dips
 Poultry
 Seafood
 Factors to Consider when Selecting Appropriate Food Packaging

Selecting appropriate packaging for food is a crucial aspect of the food industry, influencing
factors such as product preservation, safety, and consumer appeal. Factors to consider when
choosing packaging for food:

1. Preservation and Freshness:

 Barrier Properties: Choose packaging materials with appropriate barrier
properties to protect food from oxygen, moisture, and light, preventing spoilage
and maintaining freshness.
 Shelf Life: Consider the expected shelf life of the food product and select
packaging that extends the product's stability and quality.
2. Safety and Compliance:
 Regulatory Compliance: Ensure that the chosen packaging complies with food
safety regulations and standards to guarantee the health and well-being of
consumers.
 Migration Testing: Conduct migration testing to assess the potential transfer of
harmful substances from the packaging to the food, especially for materials in
direct contact with the product.
3. Packaging Material Suitability:
 Material Compatibility: Choose packaging materials that are compatible with
the specific characteristics of the food (e.g., acidity, fat content) to prevent
interactions that could compromise quality.
 Recyclability: Consider the environmental impact by opting for packaging
materials that are recyclable or made from sustainable sources.
4. Functional Design:
 Convenience: Design packaging that is user-friendly for consumers, with features
like re-sealable closures, easy-open mechanisms, and portion control options.
 Portability: Consider the practicality of packaging for on-the-go consumption,
ensuring it is easy to carry and store.
5. Branding and Marketing:
 Visual Appeal: Packaging should align with the brand identity and visually
communicate the product's qualities, attracting consumers and conveying
information effectively.
 Labeling Space: Ensure there is sufficient space on the packaging for required
regulatory information, nutritional facts, and branding elements.
6. Environmental Impact:
 Sustainability: Consider the environmental impact of the packaging, including
the use of eco-friendly materials and the overall carbon footprint.
 Waste Reduction: Choose packaging that minimizes excess material and
promotes efficient waste management practices.
7. Distribution and Handling:
 Durability: Select packaging that can withstand the rigors of transportation,
handling, and storage without compromising the integrity of the food.
 Stack ability: Optimize packaging for efficient storage and transportation by
considering factors like stack ability and space utilization.
8. Cost Considerations:
 Cost-Efficiency: Balance the desire for high-quality packaging with cost
considerations to ensure that the chosen materials and design align with budget
constraints.
 Economic Sustainability: Evaluate the long-term economic sustainability of the
chosen packaging solution.
9. Consumer Perception and Experience:
 Transparency: Provide clear information on the packaging regarding ingredients,
nutritional content, and any relevant certifications to build consumer trust.
 Aesthetic Appeal: Consider the visual and tactile aspects of the packaging to
enhance the overall consumer experience and promote brand loyalty.