PACKAGING

(FUNCTIONS AND REASONS FOR USING FOOD PACKAGING)

by group six
Functions of food
packaging
1. Protects food from temperature and
compression. Food packaging is a
way to protect your food from
temperature and destroying its
structure. It can protect your food in
various ways such as providing the
right amount of compression. To
which, this can help in protecting
from different temperatures.
2. Keeps the food clean, fresh and
safe for the intended shelf life. It
protects food from getting
contaminated or spoilt, makes the
package look attractive.
Packaging retains the freshness of
the product and prevents it from
exposure to chemical or biological
contamination.
3. Marketing
a. Can improve the product image, packaging retains the
physical integrity and visual appeal of the product. Food
packaging is essentially the science of making the items look
appealing to the customer while keeping it fresh and easy to
eat.

b. It can differentiate the product from the other products.

Packaging differentiates the product from other product due
to the type of packaging they use and the design of the
packaging and how it is made. and it affects the price of the
product depending on its type of packaging or materials used
to package the product.
c. Increase sales in an environment that is competitive. The
consumers or buyers always pick the product with an attractive
packaging.

d. It includes instruction, pricing and brand identification.

Packaging should include instructions, pricing and brand
identification to make sure that the buyers know about the
product and how to use it or consume it and it’s price.
Consumers have the right to know and choose the cheaper and
right product to save money.
e. It has legal requirements for product identification, nutritional
value ingredients, weight and manufacturer. It should have legal
requirements for product identification to let the buyers know
what kind of product they are buying.

It should also have nutritional value ingredients and weight to let

buyers know what they will get from the product itself and what
type of nutrition can we get from the product.

It should also have the description and the name of the

manufacturer in order to report it if something is wrong with the
product or so that it won’t be plagiarized.
4.Packaging reduces total waste by extending the shelf life of foods.
Packaging reduces total waste by extending the shelf-life of foods,
thereby prolonging their usability. The right selection of packaging
materials and technologies maintains product quality and freshness
during distribution and storage.

5. Convenience, features such as easy opening, reclosability, portability

and one-handed use continue to drive food-packaging innovation for a
range of processed foods, including entrees, snacks and even
foodservice products.
a. Visibility
b. Microwavable
c. Ease of access, handling and disposal.

6. Traceability, the ability to track any food through all stages of

production, processing and distribution.
a. Improve supply management
b. Facilitate trace back for food safety and quality purposes.
Reasons for using different
packaging materials
1. Cost or price. Some materials in packaging cost more than
others.
2. Environment and waste management issues. Specific materials
are environment friendly, such as paper.
3. Select the package material and design that satisfy the
competing needs. You are free to choose, in cases when you
need something specific.
4. Product characteristics. The packaging depends on the
characteristics of the product.
5. It includes distribution needs and consumer needs. It must be
readily available, practical, and meet the needs of the
consumers.
Thank you!
Questions
1-3. Enumerate three functions of food packaging.
4. It is the ability to track any food through all stages of production,
processing and distribution.
5-8. Enumerate the legal requirements for packaging.
9. There should be the name of the ___________ on the packaging
to avoid plagiarism.
10. Packaging should contain this to make sure that the buyers
know about the product and how to use or consume it.
11. It should also have _______________ and weight to let buyers
know what they will get from the product itself and what type of
nutrition can we get from the product.
12-14. Enumerate three reasons for using different packaging
materials.
15. Give one characteristic of convenience in packaging.
Answer key
1-3. Can be any of these:
◦ Protects food from temperature and compression.
◦ Keeps the food clean, fresh and safe for the intended shelf life.
◦ Marketing
◦ Packaging reduces total waste by extending the shelf life of foods.
◦ Convenience
◦ Traceability
4. Traceability
5-8. product identification, nutritional value ingredients, weight, and
manufacturer.
9. Manufacturer
10. Instructions
11. nutritional value ingredients
12-14. Can be any of these:
◦ Cost or price.
◦ Environment and waste management issues.
◦ Select the package material and design that satisfy the
competing needs.
◦ Product characteristics.
◦ It includes distribution needs and consumer needs.
15. One of these:
◦ Visibility
◦ Microwavable
◦ Ease of access, handling and disposal.