Scribd
Upload
46 views16 pages

Development of Packaging For Food Products

The document discusses the development of packaging for food products. It covers the functions and advantages and disadvantages of packaging. It also discusses common food categories and their preservation requirements as well as common packaging materials and structures.

Uploaded by

npxuanmai221
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
46 views16 pages

Development of Packaging For Food Products

The document discusses the development of packaging for food products. It covers the functions and advantages and disadvantages of packaging. It also discusses common food categories and their preservation requirements as well as common packaging materials and structures.

Uploaded by

npxuanmai221
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 16

Development

 of  Packaging  for  


Food  Products  
Introduction  
• Packaging  is  one  system  whose  objec3ve  is  to  protect  the  
contained  product  against  an  always-­‐hos3le  environment  of  
water,  water  vapor,  air  and  its  oxygen,  microorganisms,  
insects,  other  intruders,  dirt,  pilferage,  and  so  on  

• because  a  constant  compe33on  exists  between  humans  


and  their  surroundings.    

• Packaging  is  designed  to  facilitate  the  movement  of  a  product  


from  its  point  of  produc3on  to  its  ul3mate  consump3on.  

•  If  there  is  no  product,  there  is  no  need  for  a  package.  
• The  words  “package”    and  “packaging”  have  different  
meanings?  

• The  package  is  the  physical  en3ty  that  actually  contains  the  
product.    
• The  package  is  what  the  consumer  must  open  to  obtain  the  
food.  

• Packaging    is  the  integra3on  of  the  physical  elements    


through  technology  to  generate  the  package.    
• Packaging    is  a  discipline.    
Functions  of  packaging  
• Packaging’s  roles  depend  mostly,  but  not  totally,  on  the  
food  product  contained.  

• The  main  func3ons  of  packaging  are:    


• protec3on,  containment,  communica3on,  uni3za3on,  
sanita3on,  dispensing,  product  use,  convenience,  
deterrence  of  pilfering,  and  deterrence  from  other  
human  intrusions  such  as  tampering.  
Packaging:  Advantages    
•  Packaging  is  a  low-­‐cost  means  of  protec3ng  products,  
reducing  waste,  and  reducing  the  cost  the  consumer  
pays  for  products.  

•  Packaging  permits  a  larger  number  of  different  products  


to  be  made  available  to  the  consumer.  

•  Probably  the  most  significant  benefit  of  packaging  to  the  


consumer  is  the  safety  of  the  products  contained.    

• Others??  
Disadvantages  of  Packaging  
• Cost:    because  it  is  comprised  of  materials,  equipment,  people,  and  
thought,  packaging  has  an  associated  cost.  At  the  outset,  the  cost  
of  packaging  may  be  greater  than  the  cost  of  the  product  without  
packaging.  
• Resource  u+lisa+on:  most  packaging  is  used  only  once  and  
discarded,  transferring  the  Earth’s  natural  resources,  oLen  to  less  
available  or  useful  applica3ons.  
• Energy:  because  energy  is  required  both  to  make  packaging  
materials  and  to  package,  packaging  is  a  net  user  of  energy.  
• Toxicity:    Packaging  is  composed  of  chemicals  some  of  which  could  
be  hazardous  to  humans.  
• Solid  waste:    
• Etc.  
Preservation  requirements  of  
common  food  categories    
• Meats:  fresh  meat,  ground  meat,  case-­‐ready  meat,  processed  
meat,  poultry,  etc.  

• Fish  

• Dairy  Products:  milk,  cheese,  fermented  milks,  ice  cream,  etc.  

• Fruit  and  Vegetables:  tomato  products,  juices  and  juice  


drinks,      

• Other  products:  dry  foods,  fats  and  oils,  cereal  products,  salty  
snacks,  candy,  etc.  
Package  materials  and  structures  
• Package  materials:    

1. Paper  and  paperboard  

2. Metals  

3. Glass  

4. Plas3cs    
Package  materials  and  structures  
• Package  structures:  

ü  Currently,  rigid  and  semi-­‐rigid  forms  are  the  most  


common  commercial  structures  to  contain  foods.  
Packaging  development  
• The  primary  packaging  development  path  is  the  
development  of  the  total  system  from  concept  to  
marketplace.    

• The  secondary  path  is  the  development  of  the  package  


itself  as  an  integral  part  of  the  whole  system.  
The  total  system  path  
• The  total  system  or  stage/gate  path  involves  management,  
marke3ng,  sales,  manufacturing,  and  the  packaging  development  
departments  or  staffs  in  a  coordinated  effort,  and  includes  the  
following  steps:  
1. Defini3on  of  the  goal  (ini3al  reason  for  the  development,  
forecas3ng  of  market  poten3al,  projec3on  of  acceptable  
developmental  cost,  and  final  package  cost)  
2. Package  development  path  
3. Marke3ng  tes3ng  (planning,  execu3on,  and  analysis  of  results)  
4. Decision  whether  to  proceed,  modify,  and  retest  or  to  drop  
further  effort  
5. Full  produc3on  (planning  and  execu3on  of  gear-­‐up  to  full  
produc3on  coupled  with  communica3ons  programs)  
The  packaging  development  path  
• The  packaging  development  path  involves  packaging  
management  and  in-­‐house,  supplier,  etc.,  staffs.    
• It  comprises  the  following  steps:  
1. Defini3on  of  the  food  product  proper3es  as  they  relate  to  
package  technical  requirements.  
2. Defini3on  of  package  technical  and  func3onal  
requirements  
3. Defini3on  of  package  marke3ng  and  hence  design  
requirements  
4. Iden3fica3on  of  legal  and  regulatory  requirements  
5. Selec3on  of  poten3al  package  designs  and  materials  
The  packaging  development  path  
6. Involvement  of  produc3on  and  engineering  for  equipment.    
7. Es3mate  of  the  probable  3me,  resource  requirements,  and  
cost  of  development  
8. Decision  to  proceed  
9. Package  prepara3on  and  tes3ng  for  technical  
performance,  consumer  
10. Preference,  and  economic  feasibility  
11. Shelf  life  tes3ng  
12. Market  tes3ng  
The  packaging  development  
• The  ini3a3on  for  the  development  may  originate  from  any  
source.    
• A  new  food  product  or  technical  development  may  produce  a  
more  efficient  or  less  costly  process.  
• A  new  source  of  supply  may  develop  for  a  cheaper  or  higher  
performance  material.  
• A  compe3tor  introduces  a  new  package.    
• Marke3ng  may  want  to  create  a  “new  image,  ”or,  as  is  common  
today,  consumers  signal  their  desire  for  a  new  package.  
The  packaging  development  
• Marke3ng  research  should  enter  the  picture  at  this  point  to  
establish  basic  economic  criteria.    

1. What  is  the  predicted  market  poten3al  for  the  proposed  


product?    

2. Does  the  projected  selling  price  include  a  sufficient  margin  


to  recover  the  developmental  cost  in  a  reasonable  3me?    

3. Will  the  consumer  pay  a  premium?  

4. What  special  features  will  the  package  have  to  have  a  


command  such  a  premium?  

You might also like