Transcript Packaging - Sunderland Schools

Packaging
Different reasons for
using packaging
 Keeps food in hygienic
condition
 Prevents contents
from damage
 Prevents tampering
 Can be used when
reheating
 Gives information to
customers
 Attracts customers
Three main types
Primary
 Contains the food
Secondary
 Holds several
products together
Transit packaging
 Used when products
are being
transported to the
point of sale
Glass
Advantages
 Cheap to produce
 Consumers can see
produce
 Can be filled with a
hot product
 Rigid so keeps its
shape
 Can be recycled
Disadvantages
 Easy to break
 heavy
Metal
Advantages
 Can be easily opened with
ring pulls
 Can be recycled
 Helps to preserve the
food(cans)
 Foil container can help
when reheating
 Foil can be different
thicknesses
Disadvantages
 Can sometimes react with
the food
Card and paper
paperboard
Advantages
 Easy to print on
 Can be made in different
thicknesses
 Cheap to produce
 Biodegradable
 If corrugated can protect
and insulate
 Can be recycled
 Easily made into different
shapes
Disadvantages
 Can get squashed
 Not waterproof
Plastic
There are many different types
Advantages
 Lightweight
 Cheap to produce
 Cushion and protect the
food
 Easy to print on
 Flexible or rigid
 Resistant to
acids/chemicals
 Can be heat resistant
 Water resistant.
Disadvantage
 Not often recycled
Environmental issues
Use less packaging
 Recycle
 Use renewable
resources
 Use biodegradable
packaging
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What’s on
the label?
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Name of product*
Manufacturers name*
Illustration of product
e symbol for average quantity
Weight* (e this tells you that the actual weight is estimated
as it might vary slightly due to what has been put in the
packet.)
Description*
Price
Nutritional value of the product
Customer’s guarantee
Manufacturer’s name and address*
Best before/use by date* (on fresh food a use by date is used
and food must be eaten by this date, so fresh fish would have
a use by) Best before foods can be eaten after that date but
may not be at their best such as biscuits or crisps)
List of ingredients* in order of weight biggest to smallest
Cooking or heating instructions*
Storage instructions*
Bar code
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Batch code
*star means must be there by law
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Legal requirements on labels
The name of the product
 Contains GM soya or
maize
 Weight/volume
 Manufacturers name and
address
 Shelf life
 Ingredients highest to
lowest
 Contains nuts or traces
of nuts
 Instructions for use
 Storage instructions
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Voluntary information
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A detailed description
An illustration
Environmental issues
eg dolphin friendly
A bar code
A batch or lot number
Nutritional
information
Serving suggestions
Special claims such as
low fat
Additives are also know as E numbers. The E
means they have been passed in the
European community
By law additives must be
listed on the ingredients
 The E number is a code
which matches the additive
as the real name may be
long and complicated
 Pentasodium triphosphate
 E451
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There are also
 sweeteners
 Flavourings
 thickeners'
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Colours (E100s)
Give colour to drinks
,jams, icings
Preservatives (E200s)
Helps stop the growth of
bacteria in canned meats
and sausages
Antioxidants (E300s)
Prevents fats going rancid
slows down the browning
of fruit and vegetables
Emulsifiers (E400s)
Prevent foods from
separating such as salad
cream and low fat spreads