Samenvatting
Summary Food Packaging and Design (grade: 9)
- Instelling
- Wageningen University (WUR)
This is quite an extensive summary, but it covers everything you will need to know for the exam!
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Voorbeeld 4 van de 43 pagina's
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Voorbeeld van de inhoud
Lecture 1 - Packaging design and packaging concept- Food packaging technology: a set of practical solutions for delivering high quality and safe food products
to the consumer in an efficient manner.
o MAP, microwavable packaging, aseptic packaging, tamper evident packaging.
o These packaging types are aimed at enhancing safety, quality and consumer
convenience. It is also aimed at improving the efficiency of package manufacture,
distribution, retail display, and waste disposal for the industry.
- Technology push: new products or innovations are created as a result of advances in material science,
food science, and information science, and then those new products or innovations are pushed forward
to seek market acceptance.
- Market pull: market needs are created by the dynamics of socioeconomics, and then technology is
sought to provide solutions to satisfy those needs (=socioeconomic needs).
• Market pull is typically the initiating force followed by technology push.
- Socioeconomic problems: problems relating to environmental protection, product liability, and
sustainability.
o Consumer lifestyle: the need that drives innovations in convenient packaged foods. Due to
lifestyle changes over the past years, there is a need for food products that are convenient, good
tasting, safe, wholesome and nutritious.
o Value: the need, defined as benefits/cost ratio, that is driven by the consumer.
o Higher benefits: achieved by enhancing the functions of packaging to satisfy the needs of
the consumer.
o Lower costs: achieved by using less expensive packaging materials, using high-speed
machines to increase productivity, and using more compact package designs to reduce
distribution cost.
o When reducing the costs, the product quality and safety must not be negatively
influenced by this.
o Profits: the need driven by food companies to maintain or grow their businesses.
o Food safety and biosecurity: the need that drives innovations in protective food packaging. Think
of antimicrobial packaging and tamper-evident packaging.
o Food packaging regulations: the need that drives research and development relating to food
packaging safety issues, like migration.
o Environmental concerns: the need that drives innovations in environmentally friendly packaging.
There is also a continued quest for biobased and biodegradable packaging materials that have
good mechanical and barrier properties.
- Food packaging: a multifunctional technical
system used to contain, distribute and market
products. It interacts with the converter,
packer, distributor, retailer and consumer, as
well
• as with the product and the
environment. The challenge in food packaging is to obtain an optimal package design. So, no
underpackaging nor overpackaging.
o Overpackaging has an environmental impact, since more packaging material is used
(think of paper form forest trees).
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, o By underpackaging, food spoils more easily and needs to be thrown away before
consumption. This has a large environmental impact.
• A food package must serve some functions to justify its
existence:
o Protection: the food must be protected from physical
damage, physiochemical deterioration, microbial
spoilage and product tampering.
▪ Without the right protection, food may
become unappetizing, less nutritious and
unsafe.
▪ The protection function of packaging is usually
limited to foods whose shelf lives are
controlled by environmental factors, relating
to physical damages, humidity, oxygen, light, temperature.
o Convenience: convenience of the package is necessary to satisfy the busy consumer
lifestyle. Think of ready-to-eat meals, heat-and-eat meals, and self-heating packages.
o Communication: the communication function is important to create brand identity and
influence the consumer buying decisions.
o Containment: the most basic function of packaging. It depends on size, weight, form and
shape of the enclosed food.
• Mentioned above are the most important food packaging functions, but there are more:
o Stabilization (product): refers to stabilizing food quality, whereas protection refers to
stabilizing food safety. Think of:
▪ Reducing microbial spoilage.
▪ Reducing oxidation.
▪ Water control.
▪ Slowing down ripening.
▪ Prevention of aroma loss.
o Distribution (logistics): the packaging must be distributed easily. So, think of a
convenient size and shape for within a box.
o Image (consumer): refers to the brand appearance and brand name of the product.
o Integrity (consumer): refers to the fact whether there is lived up to the expectations of
the consumer.
- Physical environment: environment concerned with the physical conditions a package may encounter
during its life cycle. The package must have adequate mechanical strength and thermal stability, as well as
other properties depending on the situation.
- Ambient environment: environment concerned with the oxygen, moisture, odors, molds, bacteria, light
and heat, which are ubiquitous during storage and distribution. The package must have a sufficient level
of barrier properties depending on the requirements of the food.
- Human environment: complex environment concerned with the human aspects of packaging, like user-
friendliness, liking/disliking, and safety of a package to the consumer. Human perception, vision, dexterity
and language are also included in this environment.
- Primary package: a single unit purchased by the consumer at the retail store.
o Bottle of milk, box of chocolates, bag of chips, etc.
o It is in direct contact with the food → it is in the best position to protect and promote the food
product.
- Secondary package: usually a corrugated fiberboard box that contains a number of primary packages.
o Main function is to facilitate handling of multiple primary packages in the retail store.
- Tertiary package: package that holds a number of secondary packages.
o Stretched-wrapped package or corrugated fiberboard boxes.
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, o Main function is to facilitate handling in the warehouse and retail store.
- Quaternary package: package that holds a number of tertiary packages.
o Large metal container, holding several pallets to be placed inside a truck, train or ship.
o Main function is to facilitate long distance distribution.
- Flexible package: shape or contour is significantly affected when filled and sealed with the enclosed
product → pouch or bag.
- Semirigid package: shaper or contour is not significantly affected when filled and sealed with the
enclosed product → plastic tray or container.
o It can however be deformed by finger pressure.
- Rigid package: it does not change shape or break, unless excessive external force is applied → metal can
or glass jar.
• The primary package has the most influence on food quality/safety. It has four
components:
o Internal environment, external environment, the food, the package.
• Interactions between the food and internal environment are most important.
- Internal environment: typically contains a headspace filled with air; it may be flushed
with N2 or CO2 gas (MAP). The headspace volume can be minimized by shrink wrapping
or vacuum packing the food.
• In order to prevent (deliberate) food tampering accidents,
tamper evident packaging is used more and more. Consumers
like this feeling of safety.
- Tamper evident packaging: a packaging having one or more indicators or
barriers to entry which, if breached or missing, can reasonably be
expected to provide visible evidence to consumers that tampering has
occurred.
o Film wrappers, blister or strip packs, bubble packs, heat shrink
bands or wrappers, pouches of foil, paper or plastics, container
mouth inner seals, tape seals, breakable caps, etc.
- Product liability: the liability of any or all parties along the chain of manufacture of any product for
damage caused by that product. Damage covers personal injury or any loss of property.
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, Lecture 2 – Packaging Design and Packaging Concepts
- Natural packaging: nuts, fruits. Due to evolution.
• In the past consumers bought what was offered for sale. Now, there is a completely different
supply chain. There is food market saturation (the market provides no longer a new demand for
an individual firm → there’s competition) and as a consequence consumers decide according to
their needs:
o Prize
o Pleasure
o Convenience
o Healthiness
- Packaging design: the process of ideation and development of
packaging, whereby you combine the objectives of the
producer/logistic/retail and that of the consumers. There is deep
knowledge of the product required.
• Packaging process depends on:
o Product (shelf life).
o Available equipment (new material brings risks/failure).
o Experience.
o Sensitivity to failures.
o Demands other actors of the chain must be satisfied (otherwise products will not even leave the
factory).
Production chain aspects (logistics/retail/consumer):
• Logistics:
o Firmness of the secondary packaging.
o Sizes secondary packaging.
o Euro-pallet: 80x120 cm.
o ISO-pallet: 100x120 cm.
o Trolley 60x80 cm.
o Units of 60x40 cm will fit nicely on each of these
pallets/trolleys, so there can be efficiently stacking.
• Retail:
o Shelf space.
o Assortment.
o Type of secondary packaging (easy to remove and easy to dispose/recycle).
• Consumer:
o There is a lot of product choice, so there should not necessarily more food produced, but
different foods. There is a very big assortment to choose from and products are introduced faster
and faster.
o Consumers think convenience is valuable → preparation use, …
o Other valuable factors to consumers: freshness, healthiness, portion size.
• Product quality is extremely important; it can be decreased by several mechanisms:
o Biological → enzymatic, microbial, insects, rodents, etc.
o Chemical → oxidation, Maillard, etc.
o Physical → water loss, water uptake, etc.
• The design can actually reduce the rate of quality loss by the mechanisms of above. This is often
an integrative approach of:
o Product formulation.
o Processing.
o Packaging.
o Chain management.
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