Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE
Calabanga | Pasacao | Pili | Sipocot
Food Processing
Jenelyn A. Reodique,LPT
Instructor
Introduction
This unit is written primarily for the students to develop
sensitivity of food packaging, labelling and pricing the
production of the products. It introduces and motivated in
using accurate materials to use in packaging the food stuff,
become interested in making design of their own label and
further more learn the appropriate procedure in giving SRP of
the product.
After this lesson, students are expected to:
• To determine the different kind of food
packaging.
• To identify the different parts of label.
• To create a sample of product label.
• To compute appropriately the price for product
and services
PACKAGING,
LABELLING
AND PRICING
Packaging is the technology
of enclosing and protecting
product for distribution,
What is storage, sale and life. The
process of designing, evaluating
packaging? and producing packages that can
be describe as a coordinated
system of preparing goods for
transport, warehousing, logistic
sales and end use.
What is Food
Packaging?
Food packaging is something that covers
the food. It requires protection, tampering
resistance and special, physical, chemical
or biological needs. It also shows the
product that is labelled to show any
nutrition, information on the food being
consumed.
Food packaging is valuable to food
processing. It aids in lengthening the shelf
life of food, protect the food from physical
damage during handling and contamination
by dirt and other foreign materials, and
prevent infestation of insects, rodents and
microorganism.
PACKAGING PURPOSES
1. It protects food from physical and
chemical spoilage.
2. It enhances the shelf stability of
processed food stuff.
3. It facilitates the handling of foods.
4. It simplifies storage of food stuff.
PACKAGING CHARACTERISTICS
It ensures complete protection of contents. The
packaging materials should be suitable to the product
properties and should not alter the good qualities of
the products, it also includes the moisture proofness,
resistance to grease, resistance to microorganism,
resistance to insects and rodents, protection against
light and odor retention and absorption.
FUNCTIONS OF FOOD PACKAGING
[Link] PROTECTION
– the food enclosed in the
package may require
protection from among other
things like shock, vibration,
compression and
temperature.
2. BARRIER PROTECTION – a
barrier from oxygen, water vapor, and
dust is often required. Permeation is
a critical factor in design, some
packages contain desiccants or
oxygen absorbers to help extend
shelf life. Modified atmosphere or
controlled atmosphere are also
maintained in some food packages.
Keeping the content clean, fresh and
safe for the intended shelf life is a
primary function.
3. CONTAINMENT OR
AGGLOMERATION –
small items are typically
grouped together in one
package for reasons of
efficiency. Powders and
granular materials need
containment.
4. INFORMATION
TRANSMISSION – packages
and labels communicate how
to use, transport, recycle or
dispose of the package or
product. Some type of
information is required by
governments.
5. MARKETING – the
packaging and label can be
used by marketers to
encourage potential buyers to
purchase the products.
Marketing communication and
graphic design are applied to
the surface of the package and
the point of sale display.
6. SECURITY – packaging can play
an important role in reducing the
security risk of shipment. Packages
can be made improve tamper-
resistance to determine tampering
and also can have tamper-evident
features to help indicate tampering..
7. CONVENIENCE –
packages can have feature
which add convenience in
distribution, handling,
stacking, display, sale,
opening, reclosing, use and
reuse.
8. PORTION CONTROL –
single serving packaging has
a precise amount of contents
to control usage. Bulk
commodities can be divided
into packages that are more
suitable size for individual
households. It also aids the
control of inventory.
Types of Packaging
Packaging can be categorized into three
main types based on its function and the
level of protection it provides to the
product: Primary, Secondary, and Tertiary
Packaging. Each type serves a distinct
purpose in the packaging hierarchy.
[Link]
- individual packaging
- primary packaging refers to the immediate
packaging that directly holds the product. It
is the first layer of packaging that comes
into contact with the product itself.
Examples:
•Bottles: Used for beverages, oils,
and sauces.
•Cans: Commonly used for soft
drinks, food items, and soups.
•Pouches: Used for snacks,
powders, and ready-to-eat meals.
•Blister Packs: Used for
pharmaceuticals and small
consumer goods.
2. Secondary – by pack or by box
Secondary packaging is the packaging that
groups primary packages together. It provides
additional protection and is often used for
branding and marketing purposes
Example:
• Boxes: Used to contain
multiple bottles, cans, or
pouches.
• Cartons: Used for grouping
items like cereal boxes or
snack packs.
• Shrink Wrap: Used to bundle
multiple items together for
easier handling.
3. Tertiary – in bunch (whole sale)
Tertiary packaging is used for bulk handling,
storage, and transportation. It is designed to
protect the secondary packaging during shipping
and storage
Example: • Pallets: Used to stack and
transport boxes or cartons.
• Shipping Containers: Used for
transporting large quantities
of products.
• Bulk Bags: Used for
transporting grains, powders,
or other bulk items.
TYPES OF PACKAGING MATERIAL
The types of packaging materials are best suited for a particular food depend on the size and
shape of process food, its consistency and its state when packed as solid or liquid. Here are
the classifications of packaging materials
1. Flexible or soft packaging materials
a. Water cellophane
b. Aluminum foil
c. Polyethylene plastic bag
d. Wax coated papers
e. Tetra packs
1. Rigid containers
a. Glass/jars
b. Tin cans
c. Rigid plastic container
d. Wooden boxes
3. Non-Rigid materials
[Link] cloth/burlap
[Link]
[Link]
TRENDS IN FOOD PACKAGING
1. Temperature Recorder – are used to monitor the
product shipped in a cold chain and to help validate
the cold chain. Digital temperature data loggers
measure and record the temperature history of food
shipments.
2. Time – temperature Indicators – integrates the time and
temperature experienced by the indicator and adjacent foods. Some
use chemical reactions that result in a color change while other use
the migration of a dye through a filter media. To the degree that these
physical changes in the indicator match the degradation of the food.
The indicator can help indicate probable food degradation.
3. RFID – Radio Frequency Identification is
applied to food packages for supply chain
control and have shown a significant benefit
in allowing food producers and retailers
create full real time visibility of their supply
chain.
HISTORY OF PAPER, CARTON AND PLASTIC AS FOOD
WRAPPING MATERIAL
Paper and cardboard cartons emerged at the end of the 19th century as
material for wrapping and packaging food, for a long time the price of materials for
food packaging like in plate, glass remain costly and mostly costlier than the food
itself.
Technological innovations made it possible to produce packaging material
cheaply. Paper became important for wrapping food when it could be produced
from wood pulp, but paper, cardboard cartons were not yet suitable for packaging
liquid/fluid. In 1880’s in the United States paper and cartons could be impermeable
to flat and fluid by coating them with thin film of paraffin.
In 1930’s cellophane become an important material for food
packaging but it was gradually replacing by the expanding possibilities
of polyethylene and other form of plastics.
Another breakthrough was the invention of the TETRA PAK in
Sweden in 1952 which increased the capabilities of carton containers
for packaging milk, fruit drinks and other liquid.
The carton container coated with polyethylene become a
serious threat in the market for glass and cans. In 1940’s
food packaging enters the era of fully disposable
packaging. The convenience of the microwares was
further enhanced in the 1980’s with the development of
special packaging materials. The demand for ready-to-eat
fresh vegetables and fruits stimulated the development of
modified atmosphere packaging (MAP).
PACKAGING MACHINES
A choice of packaging machinery includes technical
capabilities, labor requirements, and workers’ safety,
maintain ability, serviceability, reliability, ability to integrate
into the packaging line, capital cost, floor space, flexibility,
and energy usage, quality of outgoing packages,
qualifications, throughput, efficiency and productivity.
Packaging Machine as follows:
1. Blister, skin and vacuum packaging machine
2. Capping, over-capping, lidding, closing, seaming and sealing
machine
3. Cartooning machine
4. Check weighing machine
5. Cleaning, sterilizing, cooling and drying machine
6. Filling machine: handling liquid and powdered products
7. Package filling and closing
8. Form, fill and seal machine
9. Wrapping machine
Ways of Effective Food Storage
[Link] the Stock – The most effective use of dry
food storage is to rotate. That is date all foods and
food containers and make the “use by” and “sell buy”
dates of the foods and the shelf life in general more
visible easily. We do not want to let old stock to
continue well past its expiry date and eat up our
space.
2. Keep a Check on Temperature- Storage room should be
cool, dry and well ventilated. The cooler the better, by cool
storage the respiratory activity and degradation of enzymes is
reduced thus also reducing internal water loss and inhibiting
the growth of decay producing organism. In the case of fruits
and root crops, it slows the production of ethylene, a naturally
occurring ripening agent. For maintaining optimal temperature,
adequate ventilation.
3. Control Humidity – Ideally storage area should
have a humidity level of 15% or less, De-
humidification is essential, unless you’re planning
storage in a desert or dry area. A second option is
to use moisture impervious packaging, however,
there is no reason not to be used both.
4. Be “Sun-proof” – Direct sunlight should be avoided
since it promotes oxidation and the subsequent loo of
the food’s nutritional values and quality. Also, fat-
soluble, vitamins, such A, D, E, and K are particularly
sensitive to light degradation, instead, storage room
can rely on artificial illumination. Sun isn’t always
friendly to food.
5. Beware the Risk of Food Storage – Storing dry
foods at least six inches off the floor and at least 18
inches away from outer wall reduces the chances of
condensation due to temperature differences
between the container and the wall. One common
mistake is also made when look alike condiments
(like sugar and salt) are stored together.
6. Keep the Animals Away – The food storage
room should also not be a sanctuary for insects,
rodents possible, and birds. This can be done by
having the doors and windows sealed and insect
proofed.
Thank you!
QUIZ TIME!
ACTIVITY 4
“Package Detective” Activity – an activity to determine the
different type of packaging material use in food.
Instructions:
[Link] students on a field trip to a grocery or supermarket.
[Link] a variety of item with different food packaging.
3. Using the table write or encode the collected packaging
materials minimum of 20 maximum of 30 according to
their characteristics.
Example:
Picture and Name
Content of the Activity
[Link] Page
[Link]
[Link] materials
[Link] ( Proof of visiting
the store )
5. Reserve 1 blank bond paper
[Link] folder A4 size (Optional)
Observation:
1. What is packaging?
2. What is the importance of food
packaging?
3. Let the students compare and contrast the
different packaging materials used in each
food item and discuss the advantages and
disadvantages of buying such packaging
material.