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1. Food Packaging Considerations
- Protection: Against contamination, moisture, oxygen, light, pests, and physical damage.
- Preservation: Extends shelf life (MAP, vacuum sealing, aseptic packaging).
- Convenience: Easy handling, resealable packs, portion packs.
- Communication: Nutritional info, branding, QR codes, traceability.
- Sustainability: Using eco-friendly and recyclable materials.
2. Types of Food Packaging Materials Used
- Glass: Non-reactive, reusable, for beverages, pickles, sauces.
- Metal (tin/aluminum cans): For processed foods, soft drinks.
- Plastic (PET, HDPE, LDPE, PP): Lightweight, versatile (bottles, pouches) for oils.
- Paper & cardboard: Dry foods, bakery, cereals, takeaway boxes.
- Biodegradable/eco-friendly: PLA (corn-based plastic), bagasse, edible films.
3. Packaging Technologies
- Vacuum packaging: Removes air for longer shelf life.
- Modified Atmosphere Packaging (MAP): Controls O₂, CO₂, N₂ levels for fresh produce, meat.
- Aseptic packaging: Sterilized product + sterile container for juices, UHT milk.
- Active packaging: Absorbers/releasers (e.g., oxygen scavengers, moisture absorbers).
- Smart packaging: QR codes, freshness indicators, RFID tags.
4. Packaging by Food Category
- Grains & pulses → Jute bags, laminated pouches.
- Dairy → Aseptic cartons, PET bottles, glass bottles.
- Fruits & vegetables → Perforated films, trays with MAP.
- Snacks & bakery → Metallized films, zip-lock pouches.
- Ready-to-eat foods → Retort pouches, microwavable trays.
5. Sustainability in Food Packaging
- Reduce: Lightweight packaging to cut waste.
- Reuse: Glass jars, refill packs.
- Recycle: Paper, PET bottles, aluminum cans.
- Innovations: Edible coatings (e.g., chitosan, starch films), compostable trays.
6. Regulatory & Safety Standards
- Compliance with food safety laws (e.g., FDA, FSSAI, EU regulations).
- Labels include:
- Nutritional facts
- Ingredients
- Expiry/best-before date
- Storage instructions
- Traceability codes/barcodes