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Product Packaging

Product Packaging . Contents. Functions of Packaging Types of Packaging Packaging Considerations Packaging Trends Labelling . Introduction to Packaging . Over time how we purchase food has changed Previously food sold ‘loose’ or in paper bags

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Product Packaging

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  1. Product Packaging

  2. Contents • Functions of Packaging • Types of Packaging • Packaging Considerations • Packaging Trends • Labelling

  3. Introduction to Packaging • Over time how we purchase food has changed • Previously food sold ‘loose’ or in paper bags • Advances in technology mean most food now sold pre-packed • Packaging plays a vital role in delivery of food from manufacturer to consumer in a desired state • Packaging surrounds, enhances and protects the goods we purchase

  4. Functions of Packaging • Physical protection • Barrier protection • Convenience • Marketing • Information transmission

  5. Functions of Packaging • Physical Protection • Primary packaging • Secondary packaging • Barrier Protection • Prevents unwanted physical, microbiological and chemical contamination

  6. Functions of Packaging • Convenience • Changing society – busier lifestyles • Easy open • Ready meals • Marketing • Packaging used as advertisement • Adds to appeal of product

  7. Functions of Packaging • Information transmission • Packaging displays information about the product • Serving suggestions, price, nutritional content • Security • Deters tampering • Anti contaminant devices

  8. Types of Packaging • All materials used to package food have economic and practical reason for their use • Main types of packaging include: • Glass • Plastic • Metals • Paper and paper based products

  9. Glass • One of oldest packaging materials • Today alternatives can be found in form of toughened plastic

  10. Plastic • Lightweight – easily transportable • Resistant to acids/chemicals • Versatile – flexible and rigid, able to mould • Able to print onto • Relatively cheap to produce

  11. Plastic Wrapping • Thin plastic covering used as protective layer • Opportunity for labelling • Unable to see product • Offers little protection • Premium biscuits placed on plastic tray and covered

  12. Metals • Aluminium commonly used as a packaging material • Recyclable • Lightweight • Moisture and light unable to penetrate • Recently moved towards plastic tubes of sweets • Ring pull tin opening – difficult with limited mobility

  13. Paper and paper based Packaging • Both economical and practical in its usage • Lightweight – easily transported • Relatively cheap to produce • Easy to print on • Derived from renewable resources • Biodegradable

  14. Combination Packaging • Very popular today • Plastic packaging with cardboard sleeve • Able to view product before purchase and read manufacturers information

  15. Packaging Considerations

  16. Environmental Concerns • Between a quarter and a third of all domestic waste is packaging, much of which is food packaging • Packaging waste management is therefore one of the most important environmental issues to affect the food and drink industry • Some consumers will choose environmentally friendly products

  17. Food Waste • It is vital the consumer plays a part in minimising food wastage • If waste is excessive, management need to determine how this can be minimised • Some stores use ‘chill chains’ to pro long shelf life and ensure safety • Packaging can be designed in such a way to reduce food waste

  18. Ethical Issues • Over packaging creates waste • Using materials that can be recycled is desirable • Deceptive packaging • Similar designs to deceive the consumer • Fairtrade

  19. Safety/Allergy Policies • Packaging must be tamper proof from it’s production to it’s final sale • If product is produced in a factory where nuts are present, the statement: ‘may contain nuts’ must be declared • On almost all products today • Limits food intake of those with serious allergy

  20. Hygiene in the Food Industry • HACCP • Hazard Analysis and Critical Control Points • Method of Quality Assurance • Prevents/reduces risk of biological, physical or chemical contamination in the food industry

  21. Quality Control Check

  22. HACCP Failures • Horse meat scandal • Horsemeat discovered in processed beef products in January 2013 • Resulted in series of product recalls • Thrown the spotlight on the food industry’s supply chain • Inspired stricter food testing regime over Europe

  23. HACCP Failures More than 170 people had contracted E.coli in an outbreak in October 2013 at Flicks restaurant Belfast

  24. Packaging Trends

  25. Distinctive Packaging • Packaging should be identified and recognised by the consumer • By its shape, colour and size • Many designs and shapes patented to prohibit replication

  26. Brand Recognition • Design of packaging can help to sell the product • Consumer identifies product just by viewing the product, logo, tag line, packaging or advertising campaign • Coca Cola recognized by everyone across the globe • One of first companies to spend more money on marketing their product than on the product itself • Curvaceous bottle and red and white branding are known world wide

  27. Children • Products especially aimed at children • Placed at eye level with brightly coloured designs • Pester power increases family spend by 30%

  28. Seasonal Packaging • Products are given a different design depending on the time of year

  29. Redesigned Packaging

  30. Marked Price Products • Those products with pricing on the packaging • Consumers feels they are getting best value for their money • Shops often refuse to buy • Cannot sell for higher price that than marked • Lower profit

  31. Pouches • New trend • Resealable – keep fresh • Aesthetically pleasing

  32. Labelling

  33. http://www.safefood.eu/SafeFood/media/SafeFoodLibrary/Documents/Education/Whats%20on%20a%20label/GCSE-Food-Labelling-Requirements-Classroom-Slides.pdfhttp://www.safefood.eu/SafeFood/media/SafeFoodLibrary/Documents/Education/Whats%20on%20a%20label/GCSE-Food-Labelling-Requirements-Classroom-Slides.pdf

  34. Conclusion • Food packaging protects and preserves food. • A range of materials can be used for packaging, some of which are environmentally friendly. • Labels carry information for the consumer. Some of this information is required by law. • Consumers are attracted to innovative package design • The main purposes of food packaging are: • to preserve the product • to protect the product from damage • to make the product more attractive to the consumer • to make it easier to transport the product

  35. References • Paine, F.A. and Paine, (H.Y. 1992). A Handbook of Food Packaging, Blackie Academic and Professional: London • Hutton, E. (2003). Food Packaging: an introduction, Gloucestershire: Campden & Chorleywood Food Research Association Group • Roberson, G. (1993). Food Packaging – Principals and Practice, Marcel Dekker Inc: New York • The Food & Drink Innovation Network, http://www.fdin.org.uk, (Accessed 3rd December 2012) • Food Standards Agency, http://www.food.gov.uk, (Accessed 3rd December 2012)

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