Food Packaging

Nearly all food comes in some type of packaging. Here’s why…

1. To protect the inside and stop it from spilling.

2. To make sure the food stays fresh.

3. To allow the product to be handled and transported easily.

4. To keep the product hygienic and uncontaminated from things like flies.

5. To make the product look more appealing and encourage the customer to buy it.

6. To provide extra information about the product, such as ingredients, expiry date and allergy advice.

Handling

The packaging should make the product easy to

transport

Cost

The price of the packaging should

be reasonable

Biodegradable

The packaging could be

biodegradable

Storage

The packaging should help to preserve the

product

Appeal

The packaging could be

attractive

Hygiene

The packaging should stop the product being contaminated

Recycling

The packaging could be made

from a recyclable or

reusable material

Temperature Control

The packaging should keep the product at the

correct temperature

Suitability

The packaging should be suitable for its use. For example, the packaging for a microwave meal

would need to be microwave safe

Glass

Examples: bottles of sauces, jars of jam or condiments.

Advantages • Storage: it’s strong and

rigid (good for liquids).

• Appeal: it’s transparent, so customers can see the product.

• Recycling: it can be recycled and reused.

Disadvantages • Handling: it’s heavy. It also

breaks easily, so can be difficult to transport.

Plastic

Examples: bags or boxes for sandwiches, polystyrene cups for hot drinks.

Advantages

• Appeal: can be transparent or colours.

• Suitability: some plastics can be microwaved and some, like polystyrene, are insulating (keeps food hot)

• Hygiene: easy to seal.

• Cost: it’s quite cheap.

Disadvantages • Biodegradable: most plastics isn’t

biodegradable.

• Recycling: not all plastic can be recycled.

• Temperature Control: most plastics aren’t resistant to high temperatures.

Modified Atmosphere Packaging (MAP) is plastic packaging where the air inside is altered to that it contains controlled amounts of oxygen, carbon dioxide and nitrogen. This helps extend the shelf life of fresh foods like meat or salad.

Metal: e.g. Aluminium, Tin and Steel

Examples: foil trays for take-away meals.

Advantages • Handling: metals are

strong.

• Temperature Control: resistant to high temperatures.

• Recycling: metals are easy to recycle.

Disadvantages • Storage: metals can react

with some foods.

• Cost: can be expensive.

• Suitability: can’t be microwaved.

Cardboard and Paperboard

Examples: boxes for pizza, chips or popcorn.

Advantages • Biodegradable: usually

biodegradable.

• Recycling: can be recycled.

• Handling: it’s usually lightweight.

Disadvantages • Storage: not very rigid so

the product could get damaged.

• Handling: falls apart if it gets wet.

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