1 / 19

PACKAGING SELECTION

PACKAGING SELECTION. Apply Principles of Food Packaging Semester 1 2009. ALUMINIUM PACKAGING. Is used extensively for the protection, storage and preparation of food & beverages. Aluminium cans Aluminium foils – wrappers & lids. ALUMINIUM PACKAGING. ALUMINIUM ATTRIBUTES :

jeremy-boone
Télécharger la présentation

PACKAGING SELECTION

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. PACKAGING SELECTION Apply Principles of Food Packaging Semester 1 2009

  2. ALUMINIUM PACKAGING Is used extensively for the protection, storage and preparation of food & beverages. • Aluminium cans • Aluminium foils – wrappers & lids

  3. ALUMINIUM PACKAGING ALUMINIUM ATTRIBUTES: • Conducts heat extremely well – energy efficient for preparing & serving hot food • Very light – reduces transport costs • Non-toxic – imparts no odour or flavour • Solid aluminium is a barrier to light, air & water • Aluminium packages are secure, tamper proof, hygenic and easy to open • Aluminium cans are 100% recyclable

  4. ALUMINIUM FOIL • Foil is made by passing coiled aluminium sheet repeatedly between steel rollers, set progressively closer together (10 times) • Aluminium foil is used for containers and packaging foods and pharmaceuticals • Excellent conductor of heat – bake a potato in foil or insulate your home with it

  5. ALUMINIUM PACKAGING • Cans used for food & beverages have a polymer coating applied to the inside of the can • This prolongs the shelf life of product • The coating ensures that the acids and salts in the product do not come into contact with the metal

  6. FACTORS AFFECTING PACKAGING MATERIAL SELECTION • The characteristics of food to be packaged • Cost/budget available • Packaging machines to be used – can it be packed on existing equipment? • Training – will operators be able to pack it or is further training required?

  7. FACTORS AFFECTING PACKAGING MATERIAL SELECTION • End use of product eg. Re-sealable, microwave • Storage & transport needs • Printability & adhesion of labels • Environmental impact • Safety – eg. tamper proofing

  8. SUITABILITY FOR PURPOSE • What must the package achieve? • What types of package are available that can do this? • What are the pros and cons for each of the potential types? • What costs will result for each possibility?

  9. ASSESS NEEDS OF PRODUCT Important facts to gather: • Nature of the product – can it deteriorate? • Product size • Product shape • Product weight • Product density • Weaknesses: eg. Break, bend, crush, scuff

  10. ASSESS NEEDS OF PRODUCT • Strengths: which parts will withstand loads • The effect of moisture and temperature changes on product • Which components need to be packed separately • See table handout

  11. COST & ECONOMICS The question of cost must not be allowed to compromise the desired quality standards. Two components to be considered: • A) Packaging material prices • B) Machinery cost (if new needed)

  12. COST & ECONOMICS Cost elements in food packaging: • Packaging material cost • Storage and handling costs of the empty packages eg. Warehouse & delivery • Filling cost, including QA & handling • Storage costs of the filled packages • Transport cost of delivering filled packages • Losses due to breakage, spoilage, damage

  13. SHELF LIFE & PRESERVATION Packaging materials can protect against: • Moisture • Oxygen • Light • Heat • Impact More details next week

  14. CONSUMER SAFETY • What is a “tamper proof” seal? • Indicates that the product has not been opened, ie. It has remained sealed, since it was filled by the manufacturer. • Have been cases of sabotage in the past. • Look for examples of tamper proof seals in advertising brochures

  15. TAMPER EVIDENT SEALS • Generally plastic or foil eg, lids which twist open or peel back • Need to “break the seal” in order to access the product • Often accompanied by a warning not to use if seal is broken

  16. MARKETING FACTORS • See handout table 1.7 p.15 • Complete questions Activity 4

  17. SPECIFICATIONS • Follow a standard format • Designed to describe the packaging to be applied to a product in detail • Used for QA testing & reference • Must consider the product assessment • As with all Quality system documents, must be clear to follow and controlled eg. Title, “approved by”, date of issue used

  18. HOMEWORK • Simply Tomatoes Case Study Complete “student activities” and bring along to class next week

  19. REFERENCES Packaging Council of Australia: • www.pca.org.au Australian Food and Grocery Council: • www.afgc.org.au Industry Council for Packaging: • www.incpen.org

More Related