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Packaging Why do we package? (Purpose)

Packaging Why 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

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Packaging Why do we package? (Purpose)

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  1. 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)

  2. 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

  3. 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).

  4. 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.

  5. 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).

  6. 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 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.

  7. A real label

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