F+N 5.5

F+N 5.5

1. Why do food manufacturers use food packaging

   • protect food from damage during transportation and storage
   • keep food in good condition and preserve freshness, eg. tomatoes and strawberries in plastic boxes
   • to prevent contamination from dust, flies and bacteria
   • Inform consumers about the product
   • enhance the appearance of products

2. Different types of packinging

   • Plastics
     • very versatile packaging materials
     • Can contain/ be used: milk, yogurts, drink bottles, fruit and vegetable boxes, ready meals, microwaveable meals
     • Advantages
       • lightweight, waterproof, moulded or shaped; clear or coloured; printed with info.; used for vacuum packaging
     • Disadvantages
       • not as strong as glass or meta, made from hydrocarbons, limited supply and expensive, some have to be disposed into a landfill site
   • Paperboard
     • Can contain: cook-chill ready meals, salads and sandwiches, fruit juices
     • Advantages
       • strong, lightweight, made from renewable sources, recyclable
     • Disadvantages
       • not as strong as plastic, crush easily, not moisture proof, food will dry out during storage.
   • Metals
     • Contains: ready meals, canned drinks and canned food eg. custard, fruit
     • Advantages
       • strong, rigid, good protection for food, stored for a long time, recycable
     • Disadvantages
       • can't put into the microwave, production processes uses a lot of energy
   • Glass
     • Contains: packaging jams, pickles, chutney, sauces, baby food, milk
     • Advantages
       • rigid, moisture proof, good protection for food, recycleable
     • Disadvantages
       • brittle, easily broken, heavy

3. New developments in packaging

   • Constantly developing new types of packaging to make food more appealing to the consumer and safer to eat
     • tamper proof seals
       • prevent deliberate contamination of food and reassure consumer
       • on baby food, jam jars, squash bottles
     • ring pull cans
       • Easier to open for elderly or disabled people
       • on soups, drinks, vegetables, fruit
     • vacuum packaging
       • removes air from product to keep for product longer
       • used on coffee, bacon, cheese
     • modified atmosphere packaging (MAP)
       • oxygen removed from packing, added an inert gas such as CO2 or nitrogen. slows down food spoilage and development of micro-organisms
       • used on ready meals, meat, fish, salad leaves