UNIT 5PACKAGING OPTIONS & LABELLING

After completing this subject, student should be able to :

1) Explain basic principles in packaging and choice options fordifferent storage requirements.

2) Operate packaging equipment.3) Describe types & characteristic of materials for packaging raw

produce (fresh,dried), comminuted, powdered,puree,liquid,oilyproducts suitable for quality preservation.

4) Explain basic labeling requirements acceptable by internationalstandard.

Packaging & Labelling

• Packaging is to prolong shelf life of both fresh and dried produce.

• Labelling is communicating product’sinformation to customer, including on foodsafety and usage guide, and must meetinternational standard.

Traditional packaging• Traditional packaging materials such as baskets, jute

sacks, and wooden boxes have long been establishedfor packaging dried foods such as fish and vegetables.Can be used several times and are usually cheap.

• Suitable in only climate does not cause an increase inmoisture content of food which will result in mouldgrowth. If climate is not suitable, dried foods should notbe transported in this way. Boxes are used to preventcrushing of dried foods, and in humid climates, moistureproof flexible

Keypoint

• In packaging fresh harvest is prevention ofmicrobial, especially fungus and bacteria from developing, thuspackaging material acting as moisture barrier.

• In packaging dried beside shelf life, the material usemust be capable to reduce phytochemical loss during handling andstorage.

Over the last 50 years the way we buy food has changed. In the past, some food items were usually sold ‘loose’ and taken home in a paper bag.

Due to advances in technology, most food items are now sold pre-packed.

Introduction

Food products often have a long journey from theinitial manufacturer until finally being eaten byconsumers. They must be stored in warehousesbefore being transported and distributed to retailers.

They are then likely to be stacked in morewarehouses before being sold.

At all these stages the product may be damaged bycareless handling or changes in storage conditionssuch as light, humidity and temperature.

The purpose of packaging

The aims of packaging include:• prevent physical damage, e.g. from knocking, shaking or crushing;• prevent contamination from micro-organisms, pollution • protect against dehydration or dampness;• protect the product’s nutritional and sensory characteristics;• keep the product in peak condition;• help to increase a product’s shelf life.

ProtectionThe aim of packaging is to contain the product and keep it intact.

This means that liquid products do not leakand that dry materials, such as flour, donot spill out.

It is sometimes necessary to designpackaging that is shaped especially tocontain a particular food, e.g. egg boxes,so that the product is held securely andwell protected from damage.

Packaging types & materials

• Glass• Plastic• Metal• Packaging boxes

Packaging materialsGlass

Glass is the preferred packaging material. Glass doeshave several advantages:

• It is inert to most medicinal products,• Impervious to air and moisture,• It allows easy inspection of the container contents,• It can be colored to protect contents from harmful

wavelengths of light,• Easy to clean and sterilize by heat,• It is available in variously shaped containers.

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Packaging materialsGlass

Disadvantages of glass:• Fragile: glass fragments and cracks• Expensive in comparison to plastic.• Heavy (transport cost)• Certain types of glass release alkali into the container

contents,

The chemical stability of glass for pharmaceutical use isgiven by the resistance of the glass to the release ofsoluble minerals into water contacting the glass. This isknown as hydrolytic resistance.

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Packaging materialsPlastics

Two classes of plastics:Thermosets ( screw caps ) and Thermoplastics.

The advantages of plastics for packaging:1. Release few particles into the product2. Flexible and not easily broken3. Are of low density and thus light in weight4.Can be heat sealed.5. Are easily moulded into various shapes6. Suitable for use as container, closure and as secondary

packaging7. Cheap.

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The disadvantages of plastics are :1. They are not as chemically inert as glass2. Some plastics undergo stress cracking and distortion from

contact with some chemicals3. Some plastics are very heat sensitive4. They are not as impermeable to gas and vapor as glass5. They may possess an electrostatic charge which will attract

particles6. Additives in the plastic are easily leached into the product7. Substances such as the active drug and preservatives may be

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Packaging materialsPlastics

Metals (Steel, Tin, Aluminum)Ø Steel, tin, and aluminum are used mainly for cannedfoods and beverages. The most common use of metalsfor packaging is in tin-coated steel and aluminum cans.

Ø The principal advantages of metal cans are theirstrength providing mechanical protection, effectivebarrier properties, and resistance to high temperaturesproviding stability during processing.it is an advantage for light-sensitive products.

ØDisadvantage in that contents are: invisible, heavymass, high cost, and tendency to interact with contentsand environment (internal and external corrosion)

Ø The critical concepts of canning are to ensure that the product in thecan is stable and that the seal provided by the metal is complete.

Ø Aluminum is used increasingly for canning due to its lightness, lowcost, corrosion resistance, availability, and recyclability.

Ø Aluminum is also used extensively in many non canning applicationssuch as foil packaging, caps, convenience food containers and lids, yogurttub lids, kitchenware, and laminates.

Ø Foil may be used for formed or semirigid containers.Aluminum foil is difficult to use on modern fast packaging equipmentbecause of creases, tearing, and marking effects

ØThe steel can provide almost perfect barrierprotection and, due to its structural strength andability to handle pressure, can be retorted (cookedunder pressure) after sealing .

Metal–Food Interaction:

Ø Corrosion is the destructive attack on a metalthrough the chemical or electrochemical reaction withthe environment. Since steel corrodes rapidly in thepresence of acidic substances, the tin acts as a barrier.

Ø Some cans are lacquered internally for high-acidproducts (pH < 3) or for products that change color inthe presence of tin.

ØFoods that contain sulfur produce a blackening of thetin.

BOXES

Discuss environmental issue infood packaging (30 min)

Sources reductionComposting- combustion/landfillDegradation

Issues safety in packaging material

For example plastic;

q They are not as easily degrade so it will be difficult to dispose it

q Some plastics are very heat sensitive and when use as to hot food it will cause chemical release that will be hazardous to consumer

q Additives in the plastic are easily leached into the product that will cause deterioration to food

q Substances such as the active drug and preservatives may be taken up from the product.

Labelling

Packaging is also designed to be visually stimulating and provide information about the product to help the customer. The information supplied must cover:

• the name of the food;• the weight/volume (metric) (unless under 5g);• the list of ingredients in descending order of weight;• how the food should be stored, where appropriate;• the date when the food should be eaten;• genetically modified ingredients and allergens;• the name and address of manufacturer or distributor;• nutrition information on the back of pack (from 2016 onwards).

US FDA labelling

Labelling and package design

The manufacturer may choose to provide extra information,e.g. preparation and cooking instructions, the place the foodcomes from and a bar code to identify the food.

The overall design of packaging, from its shape to the styleof writing used, indicate the type of product it contains andfor whom it is intended. It may also use ‘graphical’ tricks togive a sense of quality, e.g. that it has been hand made.

Packaging designWhen designing packaging it is important to consider the following:

• Is it easy to handle and open?• Is it a convenient shape, so it is easy to stack?• Which colours will be used on the packaging?• What size of print should be used?(Can consumers read it easily?)• Will it be economical to produce?• What about environmental considerations? (Will it be recyclable or does it make minimum use of natural resources?)

Packaging design

Increased rates of production during the last few decadeshave made it necessary to use different methods andmaterials to pack and protect food products.

However, other factors also determine the choice ofmaterials used, especially in relation to food hygiene andsafety. For example, the material must be suitable for thefood, as some chemicals present in the food or packagingmay react together.

Example: Food cans

Cans were traditionally made from tin plate sheet, but now more commonly aluminium is used (for drinks).

The inside of the can is often sheet coated with lacquers to prevent the cans rusting and reacting with the contents, especially acidic foods.

Example: Paper, board and foil

Paper, board and foil are commonly used to package foods. Board used for food packaging is often coated with a wax of polythene to prevent interaction with contents.

Most paper or board should be discarded before heating, but some products frozen on specially treated board may be cooked in microwave ovens.

Foil trays are suitable for both freezing and heating in conventional ovens.

Examples: Plastics

Food packaging uses a wide range of both rigid and flexible plastic materials including:

• polythene – low density is used as a film wrapping, resistant to water. High density is used for ‘boil-in-the-bag’ products;

• polyamide (nylon) – provides a very good barrier to oxygen, so used for vacuum packaging, especially for foods containing fat (which can be susceptible to oxidation).

Examples: Plastics

More examples of plastic packaging include:

• polyethlene terephthalate (PET) rigid plastic bottles, light-weight, little risk of breakage and keep the fizz in carbonated drinks;

• polystyrene – expanded polythene used for trays and insulated containers to keep food products cold, e.g. ice cream and sorbets or hot, e.g. coffee, soup and burgers.

Example: Cellulose films

Cellulose films are used for different types of food packaging, because they have a range of characteristics such as different degrees of moisture proofing.

Some cellulose films are heat sealable.

They can be used, for example, as window patches in cartons.

Example: Glass

Glass has been used for food packaging for a long time but tougher, light–weight containers, sometimes protected by a sleeve of expanded polystyrene have been developed more recently.

However, glass is still very popular and is used exclusively for many products, e.g. jam.

Video

Video

Example: Modified atmosphere packaging

Modified atmosphere packaging (MAP) is a technique usedto lengthen the shelf-life of food products of minimallyprocessed or fresh foods.

The air surrounding the food in the package is changed to reduce the activity of microorganisms.

Meat, fish, fruits and vegetables often use the method during packaging.

Equilibrium modified atmosphere packaging (EMAP) is most commonly used for cut fresh-cut produce.

Task

Choose a herbal product that you want to develop.Design the packaging of the product.- Put labelling information- Other necessary labelExplain the packaging material based of the product that had been chosen.

References

• Review from slide Food – a fact of life 2012