FOOD PACKAGING

Mark Japhet Tawakal Claro

Choubey Vivek Kumar
Baljit Singh
 Food packaging is a method for
guaranteeing safe conveyance to a
IMPORTANCE definitive consumer in solid condition at
OF FOOD ideal expense. It is important since it is a
PACKAGING coordinated system of preparing foods for
distribution, storage, transport, retailing
and end-use.

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 Protection: prevention of mechanical harm because
of the perils of conveyance.
Convenience: for the user(s) and pack handlers
throughout the packaging chain.
FUNCTIONS Brand Communication: for example pack persona
by the utilization of typography, images,
OF FOOD representations, promoting and shading, subsequently
PACKAGING making visual impact.
Containment: relies upon the item's actual structure
and nature. Example is a hygroscopic free-streaming
powder or a thick and acidic tomato concentrate.

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GENERAL REQUIREMENT
Keep up with the healthiness, quality, and safety of
food

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 MIGRATION
Migration for the most part means dispersion of
chemical mixtures or polymer buildups from the
FOOD food contact material to the item. The method of
PACKAGING migration can be portrayed in four stages:
INTERACTION dispersion of substances through polymers,
desorption from the outside of polymers, sorption
at polymer-food interface and desorption into the
food material.

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 PERMEATION
FOOD By and large, permeation includes three stages:
PACKAGING adsorption of the permeant on the polymer surface,
INTERACTION diffusion through the polymer and desorption of
the permeant from the polymer surface.

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 SORPTION
FOOD As a general rule, sorption of fat and flavor is a
significant space of concern. As sorption of fat has
PACKAGING the likelihood to improve the migration of food
INTERACTION parts into bundle just as chemical compounds from
bundle into food.

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METAL
(FOOD PACKAGING MATERIAL)
Metal cans may either comprise of tin plate
(steel shrouded in a meager tin layer) or of
aluminum and steel covered with an lacquer.
Tinplate has decreasing capacities forestalling
tone and flavor loss just as product oxidation.
Packaging that employs metal as a barrier and
structural layer plays a significant role in food
preservation. Innovations in metal packaging
optimize its use as a unique material. 

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PAPER
(FOOD PACKAGING MATERIAL)
Paper and board are adaptable materials used to
package foods. Paper bundling can for example
be made of parchment paper or have the state of
bags to bundle loose foods. Cartonboard is
ordinarily utilized for example fluid and dry
food sources, frozen food sources and fast food.
Layered board discovers wide application in
direct contact with food (for example pizza
boxes) and as auxiliary packaging.

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GLASS
(FOOD PACKAGING MATERIAL)
Glass packaging is a mix of various materials: a
glass compartment (silica glass) and a closure
(made of glass, metal, stopper, or plastic). The
closure material relies upon the kind of food
item. Glass has its elegance and sustainability,
elements where marketing and communication
strategies focus a lot.

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PLASTIC
(FOOD PACKAGING MATERIAL)
Plastics are the designation commonly given to
both thermosetting and thermoplastic polymers,
which are organic molecules consisting of many
repeating units linked together. They are
versatile, light weight, non-corrosive, energy
efficient, durable and a user friendly material.
Globally, plastic industries have a growth rate of
4 to 5 percent per annum

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 ASEPTIC PACKAGING
Aseptic packaging allows products to be processed
and kept at room temperature (ambient) without
FOOD preservatives, while maintaining organoleptic
PACKAGING properties. So taste, smell, color and texture, as
well as nutritional values, can remain unchanged
METHOD for long periods of time. In this way no
refrigeration is required, resulting in great energy
savings.

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 VACUUM PACKAGING
Vacuum packaging is another way to increase the
shelf life of food products. Here the product is
FOOD placed in an air-tight pack, the air sucked out and
the package sealed. By removing air from around
PACKAGING the product, the levels of oxygen in the packaging
METHOD are reduced, impeding the ability of oxygen-
breathing microorganisms to grow and spoil the
product. The lack of oxygen also reduces the
amount of spoilage due to oxidation

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 MODIFIED ATMOSPHERE PACKAGING
FOOD Modified atmosphere packaging, MAP, is a
PACKAGING technology that has been developed to ensure that
packaged food products stay fresh and attractive
METHOD for as long as possible.

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 ACTIVE AND INTELLIGENT PACKAGING
An intelligent package detects change in the
inward or outside package environment data to
FOOD enable a client to offer advantages like more
convenience, expanded safety, or better quality (or
PACKAGING better maintenance of value). Active packaging is
METHOD an innovative concept that can be defined as
a food/package/environment system that works in a
coordinated way to improve the quality and safety
of the packaged food and increase its shelf life

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 EDIBLE PACKAGING
Edible packaging typically uses sustainable,
FOOD biodegradable material that is applied as a
PACKAGING consumable wrapping or coating around the food,
which generates no waste. Numerous studies have
METHOD recently investigated the importance of edible
materials as an added value to packaged foods.

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ENVIRONMENTAL IMPACT AND
SUSTAINABILITY
Food packaging is a key contributor to solid
wastes because food is the only product class
that is consumed three times per day by virtually
every person. The impact of packaging waste on
the environment can be minimized by prudently
selecting materials, following guidelines, and
reviewing expectations of packaging in terms of
environmental impact.

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ROLE OF FOOD PACKAGING ON
SUPPLY CHAIN
Maintaining the benefits of food processing
after the process is complete, enabling foods to
travel safely for long distances from their point
of origin and still be wholesome at the time of
consumption.

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END