FOOD TECH - Packaging & Labelling

Fran Hunt
Mind Map by Fran Hunt, updated more than 1 year ago
Fran Hunt
Created by Fran Hunt almost 5 years ago
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Mind Map on FOOD TECH - Packaging & Labelling, created by Fran Hunt on 03/30/2015.

Resource summary

FOOD TECH - Packaging & Labelling
1 LABELLING
1.1 Legally required
1.1.1 Food Labelling Regulations 1996, food labels must include:
1.1.1.1 Name of the food, Ingridients listed in descending order, Additives, Instructions for use, cooking & storage, net values, name & address of the manufacturer, place of origin, special claims, processing treatments, date mark system.
1.2 Date marking
1.2.1 'USE BY' - for high risk perishable foods. day and month is shown as well as conditions. After this date food may look or taste different, unsafe should be thrown away.
1.2.2 'BEST BEFORE' - Low risk foods. Date, month, year will be shown. After this the sensory characteristics will deteriorate
1.3 Barcodes
1.3.1 Barcodes are good for the manufacturers because they are quick, monitor stock control, have a computer link and may tracing products easy (traceability).
2 PACKAGING
2.1 Why?
2.1.1 Contains it; protects it from damage; helps to preserve it; protects it from contamination; carries id/description if contents; information; tamper evidence; promotes the protect.
2.2 Different materials
2.2.1 PAPER & CARD - cheap, recyclable, easy to print on, light but not waterproof or strong
2.2.2 THERMOPLASTICS - easy to shape, light, good for liquids but difficult to recycle.
2.2.3 METAL - strong, can be heat treated, expensive to produce
2.2.4 GLASS - recyclable, good for liquids, but can break easily and heavy.
2.3 Storage systems may require: temperature control; gas control (oxygen and carbon dioxide); humidity control.
2.4 Modified Atmosphere packaging (MAP) and Controlled Atmosphere packaging (CAP) are techniques used to prolong shelf-life. A system which alters the natural gases in a package. The product is gas flushed and hermetically sealed, it often has to be chilled as well. Can be used for fish, meat, peanuts. Spoilage is decreased and shelf life increased.
2.5 Tamper evident seals
2.5.1 Used to ensure that food hasn't been contaminated or misused.
2.5.2 E.g. plastic collars, tear-way strips, tin-foil seals, plastic film wraps on cardboard boxes, plastic film on ready-meal trays.
2.6 Specialist Packaging Materials
2.6.1 Gas flushed - mixture of gases designed to delay deterioration
2.6.2 Hermetically sealed - heat treated
2.7 Environmentally friendly packaging
2.7.1 Reusable packaging - cleaned and re-used (e.g. glass milk bottles)
2.7.2 Recyclable packaging - made of materials that can be used again, usually after processing
2.7.3 Biodegradable packaging - easily breaks down in the soil or the atmosphere
2.8 Advantages to the environment of using paper in packaging: recyclable, reduces carbon footprint, reduces transport costs because lighter.
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