PackagingWhy do we package (Purpose).ppt

PackagingWhy do we package? (Purpose) Preserve Prevent contamination Make product easier to use - extend where it can be used -“hand-held” Make it easier to store (boxes rather than bags, bags into overboxes) Tamper proof, tamper evident Communicate information - NLEA Marketing, first purchase is visual Make it easier to manufacture product Give product new functionality (i.e. microwave cooking) Types of packaging Primary- indirect contact with food. Needs to be approved by FDA as safe for intended use. (i.e. plasticizers cannot be used for microwave.) Can be plastics, metal, foil, laminates, fiberboard. Secondary - contains primary, no food contact, usually fiberboard. Tertiary - Overpack for shipping Packaging material: Cans - 96% of the 27 billion cans used annually are made of steel. Tin, aluminum (much lighter) or cans with coating also used. Paper, paperboard, fiberboard, possibly with lamination, susceptors and enhances for microwave Plastics, strong, light, different chemistries give tailored properties Plastic grocery bags use 40% less energy than paper, 80% less volume as solid waste than paper. (paper doesn’t biodegrade in landfill). Functional Packaging Modified atmosphere packaging: Pre-cut salads Delayed fruit ripening Vacuum packaging - suppresses microbial growth, oxidation reactions “Active packaging” Releases antimicrobials Scavenges off odors Removes water vapor Time temperature indicators Microwave suceptors/enhances Examples of these points. Labeling Labeling content (must contain) Name of product Net weight of contents Name and address of manufacturer What must be added (just add water, just add ground beef) Serving size Cooking and preparation method (especially important for products that contain raw meat or poultry). More Labeling Ingredients- listed by weight, name must reflect content- beef pot pie vs vegetable pot pie with beef If nutrient missing, must be labeled “imitation” In case of “Eggbeaters” the fat soluble vi