Consumers: Food and NutritionPackaging

 1 .5 WHY IS PACKAGING INTEGRAL TO THE FOOD MANUFACTURING PROCESS?

 • What are the advantages and disadvantages of a range of

packaging materials?

• What impact do packaging materials have on the environment?

Packaging: Traditional and Contemporary

Traditional Packaging refers to: Paper Cans Tins

Contemporary Packaging refers to: Mulit-layered cardboard Vacuum (cryovac) packaging Modified atmosphere packaging

Packaging Laws

National Food Authority: The Trade Practice Act controls: Hygiene and safety standards. Weights and measures of

contents Amount of free space (head

space)

Categories of packaging

Primary packaging In contact with the food What the consumer sees when they buy the food

Secondary packaging Holds individual items together. Eg cardboard box

that items are unpacked from in supermarket

Tertiary packaging Pallets of shrink wrapped boxes for transport

Functions of Packaging: Convenience Packaging enabled food to be carried

conveniently from point of sale to use. It can assist in the easy of use and storage

Honey in a squeeze bottle instead of a screw top jar

Lasagne in a container suitable for refrigerator or freezer

Contemporary packaging makes foods easier to use Can with ring pull tops Pop-tops on drink bottles Resealable plastic bags Dips and biscuits in separate containers Long life packaging

Functions of Packaging: Protection

Packaging is designed to limit the chances of food coming in to contact with conditions that may spoil or contaminate it. For example: Impact or mechanical damage Pests (rodents/ insects) Moisture Oxygen Light Chemical contamination Micro-organisms

Types of package is designed to match the food and risk factors for that product. For example: Milk cartons limit light penetration Cereal is placed in a plastic bag in a cardboard box to prevent

moisture from softening the cereal

Functions of Packaging: Protection

Packaging allows foods to be transported and stored free from physical hazards. Eggs cartons prevent eggs

from cracking or breaking

Packaging reduces the risk of sabotage Consumers can quickly see if

a product has been opened

Functions of Packaging: Supplies Information

Packaging allows the manufacturer to communicate important information to the consumer about the product. This information includes: Name of product Price Weight Use by day or date packaged Ingredient listing Nutritional value Cooking and storage instructions Place of manufacture

Packaging is a marketing tool to attract specific groups in the community.

Properties of packaging materials

To protect food quality packaging materials must have a number of functional properties Non-reactive. Non toxic, no

adverse chemical reactions with the food

Hygienic. Clean, able to be sterilised if required

Barrier specificity to suit the food. Eg prevent absorption of gases, moisture, light

Contemporary Types of Packaging Aseptic

Food and the container are sterilised separately and then the container is filled and sealed in a sterile environment.

Active packaging Allows gases to be exchanged -

designed to interact with the air in the package.

Most common method involves including small sachets to add or remove gases

Contemporary Types of Packaging

Controlled Atmosphere Packaging (CAP) Measuring and monitoring

the storage atmosphere to maintain gases at desired levels for particular foods.

Suitable for large scale storage rooms and transport containers and is usually combined with temperature control

Contemporary Types of Packaging Modified atmosphere packaging (MAP)

Changing the atmosphere inside the retail package

Three types of MAP packaging include: Vacuum packaging

Withdraws air from packages to form a tight fit around the food

Gas packaging Gas is inserted in to the packaging to

replaceoxygen before sealing. E.g. Carbon Dioxide

Barrier packaging Liners or barriers, which allow some gases

to enter and prevents others.

Cryovac packaging

A process of packing food products like meat in heavy duty plastic packaging and then removing all oxygen by a vacuum process (the removal of oxygen helps stop dehydration and the growth of micro-organisms.)

Under specific temperature controls, the shelf life of the food can be extended to anything up to four or more weeks, depending on the type of food.

Contemporary Types of Packaging

Environmental packaging Much work is being done to produce

biodegradable packaging – Can be broken down by high temperatures , moisture.

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Packaging and the Environment

Manufacturers are required to abide by the Code of Practice for Packaging.

Try to reduce environmental impacts by : Producing lightweight containers, using lighter

materials or reduced container wall thickness. Producing concentrates Making bulk units of the products to reduce excessive

packaging Using recyclable, reusable and biodegradable

materials