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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 :

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PACKAGING SELECTION

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  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

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