food packaging process

1. Dr. Abdirashid Ahmed Hussein
BSc IN Veterinary science department of animal husbandry in
university of Somalia (Uniso)
BSc in public health in Somvill university
Email: abwaanrashka39@gmail.com
Lecture: 12
FOOD PACKAGING

2. Outline
Introduction
What is Packaging?
Selection criteria for Packaging material
Characteristics of Packaging material
Uses of Packaging
Types of Packaging
1.Primary
2.Secondary
3.Tertiary
Types of Packaging material
Objectives of packaging
Consideration for packaging
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3. • Most physical products must be
packaged and labeled. Some packages
such as coke bottles are world famous.
• Many marketers have called packaging
as fifth P,along with price, product,
place and promotion.

4. PACKAGING
4
P
a
ckaging is the science, art, and technology of
enclosing or protecting products for distribution,
storage, sale, and use.
Packaging also refers to the process of design,
evaluation, and production of packages.
Packaging may also be defined as the collection of
different components (e.g. bottle, vial, closure, cap,
ampoule, blister) which surround the pharmaceutical
product from the time of production until its use.

5. SELECTION CRITERIA FOR
PACKAGING MATERIAL
5
There are many factors which need to consider when
selecting a suitable type of pack for the product:
•The product or pack contents
•The application of the product
•Content stability, and the need of protection from any
environmental factors
•Content reactivity ( with relevant to the packaging
material)
•Acceptibilty of the pack to the consumer or user
The packaging process
•Regulatory, legal and quality issues

6. CHARACTERISTICS OF
PACKAGING MATERIAL:
6
The material selected must have the following
characteristics:
•Must meet tamper-resistance requirements
•Must be FDAapproved
•Must be non-toxic
•Must not impart odor/taste to the product
•Must not reactive with the product
•They must protect the preparation from environmental
conditions

7. USES OF PACKAGING:
7
•Physical protection: It protects from, among other things,
mechanical
shock, vibration, electrostatic discharge, compression,
temperature, etc.
•Information transmission: Packages and labels
communicate how to use, transport, recycle, or dispose of
the package or product. With pharmaceuticals, food,
medical, and chemical products, some types of information
are required by governments.
•Marketing: The packaging and labels can be used by
marketers to encourage potential buyers to purchase the
product.

8. •Convenience: Packages can have features that
add convenience in distribution, handling, display,
sale, opening, re-closing, use, reuse, recycling, and
ease of disposal
•Security: Packaging can play an important role in
reducing the security risks of shipment. Packages
can be made with improved tamper resistance to
deter tampering and also can have tamper-evident
features to help indicate tampering. Packages can
be engineered to help reduce the risks of package
pilferage.
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USES OF PACKAGING:

9. • The material that first envelops the product
and holds it. This usually is the smallest unit
of distribution or use and is the package
which is in direct contact with the contents.

10.  Secondary packaging is outside the
primary packaging, perhaps used to group
primary packages together.

11.  Tertiary packaging is used
for bulk handling ,
warehouse storage and
transport shipping. The
most common form is a
palletized unit load that
packs tightly into containers.

12. Primary
package
Secondary
package
Tertiary
package

13. Types of Food Packaging Materials
Cardboard Plastic Carton
Glass Metal

14. Plastic Food Packaging
Plastic films, wraps, containers and beverage cups are
used to pack and serve fresh food, take-away and
beverages at food stalls and restaurants.

15. While Plastic packing products
are used mostly to pack fresh
food and beverages, they are
also used to pack sweets and
food with a medium shelf life.
Plastic
Packaged
Sweets

16. Metal
Food
Packaging
Cans are the most commonly used metal
packaging and are made from steel
or aluminum. Steel-containing cans are
made from electrolytic tinplate or
electrolytic chromium/chromium oxide-
coated steel, also known as tin-free steel

17. Glass bottles, jars and containers are most used to pack
any kind of food – solid or liquid.
They are most used to package jams, pickles and
beverages.
Glass Food Packaging

18. Glass food containers
are strong and hardy
but requires careful
handling and are
easy to recycle and
reuse.

19. Cardboard Food Packing
Cardboard can be used as both a base and secondary
packing material.

20. They can be used to serve and pack food at stalls like pizza
and to box and package pre-packaged food items like
packed snacks, perishables and liquids.

21. • The objects enclosed in the package may
require protection from, among other things,
shock, vibration, compression, temperature etc.
Eg : Egg, Bottles

22. Eg: Fruits, Vegetables
A barrier from oxygen, water
vapor, dust, etc., is often
required. Controlled
atmospheres are also
maintained in some food
packages, keeping the
contents clean & fresh

23.  Small objects are typically grouped together in
one package for reasons of efficiency.
Eg: Chocolates, Biscuits

24. • The packaging and labels can be used by
marketers to encourage potential buyers to
purchase the product. Package graphic design
and physical design have been a important
phenomenon. Eg: Chips, Biscuits

25. Packages can be made with improved tamper
Resistance to deter tampering and also can
have tamper evident features to help
indicate tampering. Eg: Coke drinks, water
bottles

26. Packages can have Features that
add Convenience in distribution,
handling, stacking, display, sale,
opening, reclosing, use, dispensing,
and reuse. Eg: Sauce, Jam

27. Single Serving Packaging has a
precise amount of content to
control usage. Commodities can be
divided into packages that are a
more suitable size for individual
households.
Eg: Milk, Ice creams

28. PACKAGING & LABELING IN
FOOD INDUSTRIES
NAVEEN KUMAR P

29. End……………..