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Packaging Why do we package? (Purpose) (Think about the bins in “health” stores.)

Packaging Why do we package? (Purpose) (Think about the bins in “health” stores.). Preserve (Modified atmosphere packaging) Prevent contamination, many types Make product easier to use - extend where it can be used -“hand-held”

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Packaging Why do we package? (Purpose) (Think about the bins in “health” stores.)

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  1. PackagingWhy do we package? (Purpose)(Think about the bins in“health” stores.) • Preserve (Modified atmosphere packaging) • Prevent contamination, many types • 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) pasta • Tamper proof, tamper evident • Communicate information – NLEA, and other • Make it easier to manufacture product • Give product new functionality (i.e. microwave cooking, cool, heat)

  2. Packaging for marketing purposes: first purchase is visual

  3. 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 microwavable containers, leaching. BPA controversy) Can be plastics, metal, foil, laminates, fiberboard. • Secondary- contains primary, no food contact, usually fiberboard. • Tertiary - Overpack for shipping.

  4. Packaging material: • Cans – Most “tin” cans are made of steel. 96% of the 27 billion cans used annually are made of steel. Tin, aluminum (much lighter) or cans with coating also used. The enduring can, 1805) • 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).

  5. 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

  6. 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).

  7. More Labeling “Musts” • 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 vitamins present in the yolk must be added back. • Flavors and colors must be listed individually. (Some products may list alternates - this product contains canola, soybean or corn oil). • Standards of identity- Ice cream, ice milk, frozen desert product.

  8. A real label

  9. Questions? • This lecture? • Exam material? • Other food science info that you are dying to know?

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