Transcript Product Packaging - Ulster University

Product
Packaging
1
Contents
 Functions of Packaging
 Types of Packaging
 Packaging Considerations
 Packaging Trends
 Labelling
Introduction to Packaging
 Over time how we purchase food has changed
 Previously food sold ‘loose’ or in paper bags
 Advances in technology mean most food now
sold pre-packed
 Packaging plays a vital role in delivery of food
from manufacturer to consumer in a desired state
 Packaging surrounds, enhances and protects the
goods we purchase
Functions of Packaging
 Physical protection
 Barrier protection
 Convenience
 Marketing
 Information transmission
Functions of Packaging
 Physical Protection
 Primary packaging
 Secondary packaging
 Barrier Protection
 Prevents unwanted physical, microbiological and
chemical contamination
Functions of Packaging
 Convenience
 Changing society – busier lifestyles
 Easy open
 Ready meals
 Marketing
 Packaging used as advertisement
 Adds to appeal of product
Functions of Packaging
 Information transmission
 Packaging displays information about the product
 Serving suggestions, price, nutritional content
 Security
 Deters tampering
 Anti contaminant devices
Types of Packaging
 All materials used to package food have economic and
practical reason for their use
 Main types of packaging include:
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Glass
Plastic
Metals
Paper and paper based products
Glass
 One of oldest packaging materials
 Today alternatives can be found in form of toughened
plastic
Pros
Cons
Presents item clearly
Heavy
Reusable
Safety issues
Heat resistant
Costly to manufactur
Recyclable
Plastic
 Lightweight – easily transportable
 Resistant to acids/chemicals
 Versatile – flexible and rigid, able to mould
 Able to print onto
 Relatively cheap to produce
Plastic Wrapping
 Thin plastic covering used as protective layer
 Opportunity for labelling
 Unable to see product
 Offers little protection
 Premium biscuits placed on plastic tray and covered
Metals
 Aluminium commonly used as a packaging material
 Recyclable
 Lightweight
 Moisture and light unable to penetrate
 Recently moved towards plastic tubes of sweets
 Ring pull tin opening – difficult with limited mobility
Paper and paper based
Packaging
 Both economical and practical in its usage
 Lightweight – easily transported
 Relatively cheap to produce
 Easy to print on
 Derived from renewable resources
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Biodegradable
Combination Packaging
 Very popular today
 Plastic packaging with cardboard sleeve
 Able to view product before purchase and read
manufacturers information
Packaging
Considerations
Environmental Concerns
 Between a quarter and a third of all domestic waste is
packaging, much of which is food packaging
 Packaging waste management is therefore one of the most
important environmental issues to affect the food and drink
industry
 Some consumers will choose environmentally friendly
products
Food Waste
 It is vital the consumer plays a part in minimising food wastage
 If waste is excessive, management need to determine how this can
be minimised
 Some stores use ‘chill chains’ to pro long shelf life and ensure safety
 Packaging can be designed in such a way to reduce
food waste
Ethical Issues
 Over packaging creates waste
 Using materials that can be recycled is desirable
 Deceptive packaging
 Similar designs to deceive the consumer
 Fairtrade
Safety/Allergy Policies
 Packaging must be tamper proof from it’s production to
it’s final sale
 If product is produced in a factory where nuts are
present, the statement: ‘may contain nuts’ must be
declared
 On almost all products today
 Limits food intake of those with serious allergy
Hygiene in the Food Industry
 HACCP
 Hazard Analysis and Critical Control Points
 Method of Quality Assurance
 Prevents/reduces risk of biological, physical or
chemical contamination in the food industry
Quality Control Check
HACCP Failures
 Horse meat scandal
 Horsemeat discovered in processed beef products in January
2013
 Resulted in series of product recalls
 Thrown the spotlight on the food industry’s supply chain
 Inspired stricter food testing regime over Europe
HACCP Failures
More than 170 people had contracted E.coli in an outbreak in
October 2013 at Flicks restaurant Belfast
Packaging Trends
Distinctive Packaging
 Packaging should be identified and recognised by the
consumer
 By its shape, colour and size
 Many designs and shapes patented to prohibit
replication
Brand Recognition
 Design of packaging can help to sell the product
 Consumer identifies product just by viewing the
product, logo, tag line, packaging or advertising
campaign
 Coca Cola recognized by everyone across the globe
 One of first companies to spend more money on
marketing their product than on the product itself
 Curvaceous bottle and red and white branding are known
world wide
Children
 Products especially aimed at children
 Placed at eye level with brightly coloured designs
 Pester power increases family spend by 30%
Seasonal Packaging
 Products are given a different design depending on the
time of year
Redesigned Packaging
Marked Price Products
 Those products with pricing on the packaging
 Consumers feels they are getting best value for their
money
 Shops often refuse to buy
 Cannot sell for higher price that than marked
 Lower profit
Pouches
 New trend
 Resealable – keep fresh
 Aesthetically pleasing
Labelling
http://www.safefood.eu/SafeFood/media/SafeFoodLibrary/Documents/Educati
on/Whats%20on%20a%20label/GCSE-Food-Labelling-RequirementsClassroom-Slides.pdf
Conclusion
 Food packaging protects and preserves food.
 A range of materials can be used for packaging, some
of which are environmentally friendly.
 Labels carry information for the consumer. Some of this
information is required by law.
 Consumers are attracted to innovative package design
 The main purposes of food packaging are:
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to preserve the product
to protect the product from damage
to make the product more attractive to the consumer
to make it easier to transport the product
References

Paine, F.A. and Paine, (H.Y. 1992). A Handbook of Food Packaging, Blackie Academic
and Professional: London

Hutton, E. (2003). Food Packaging: an introduction, Gloucestershire: Campden &
Chorleywood Food Research Association Group

Roberson, G. (1993). Food Packaging – Principals and Practice, Marcel Dekker Inc: New
York

The Food & Drink Innovation Network, http://www.fdin.org.uk, (Accessed 3 rd December
2012)
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Food Standards Agency, http://www.food.gov.uk, (Accessed 3 rd December 2012)