UNIT 3

FOOD PRODUCT LABELING

AND FOOD PACKAGING
What is Labelling?
Labelling is the process of identifying a product by
adding a label to the product or its container that
provides information about it.
• A label can be anything - a small piece of paper,
metal, or any other material on which information about
value of content, price of a product or production
information, expiry date, and many other important
details are written or printed for the benefit of the
consumer.
• It is an important component that serves as a means of
transmitting all relevant information about the product
to the user. Labelling gives a product a distinct identity,
allowing it to stand out in the market.
• According to Prof. William J. Stanton, "Label is the
part of a product that carries verbal information and
manufacture's identification."
• According to Mason and Rath, "Labelling is an
information tag, wrapper or seal attached to a product or
product's package.
Characteristics of highly effective Label
• Labels are one of the most efficient marketing tools. In any
product, the label is the factor that interacts with the
customers and can make a good impact.
• Not all the labels designed are successful and fulfil the
purpose. Therefore, there are some of the generic
characteristics that makes a label highly effective. Some of
such characteristics are;
• A label needs to be clear in communicating the desired or
expected information.
• Attractive label always holds attention of the users. For
communicating something, one should be engaging first.
• For attractive label, marketers need to focus on font, colour,
graphics, shape and size of label.
• 7% Users prefer labels for getting some information hence, a
label should include the expected and essential information.
• " A highly effective label needs to be credible/legible which
means, it should not only contain information of the product
but also of producers.
• Adaptability is another characteristic which means the
context, content, design, texture etc. should be integrated and
adapted across the product. For instance, the labels in juice
brands are different as per its taste i.e. Mango juice has
yellow dominance and apple juice has red colour dominance.
Types of Labelling
• There are four distinct forms of labelling.

Brand label
• it-is a label that contains information about the prana to which
a product belongs. The brand label denotes the products brand
name, trademark or logo and does not include any other
information outside the brand name. some examples or brand
labels include

EXAMPLES
• Maggi – 2-Minute Noodles
• Amul – Butter
• Britannia – Good Day Biscuits
• Parle – Glucose Biscuits
• Kellogg’s – Corn Flakes
• Cadbury – Dairy Milk Chocolate
• Tata Tea – Gold Tea
• Pepsi – Soft Drink
• Haldiram’s – Namkeen Snacks
• nestlé – Milk Chocolate
• Kellogg’s – Corn Flakes
• Cadbury – Dairy Milk Chocolate
• Tata Tea – Gold Tea
 GRADE LABEL
• A grade label denotes the quality or grade level of a product.
Such labels describe the features of the product and
Organisation use such labels to categories their items based on
their quality.⁠

For example,
• Grade AA – Best quality
• Clean shell, thick white, firm yolk
• Grade A – Very good quality
• Slightly less firm than AA
• Grade B – Lower quality
• USDA Grade A – Quality grade (international)

• Examples: Eggs, fruits, vegetables

• Tea Board of India Grade – Quality grade for tea
• Examples: Assam tea, Darjeeling tea
• Coffee Board Grade – Quality grading for coffee
• Examples: Arabica, Robusta coffee

Descriptive Label
• A descriptive label is one that indicates significant information
about a product. Such label includes product ingredients, distinct uses,
instructions, precautions for usage, producers information, date of
manufacture, weight, size, and value of product.
Informative Label
Informative labels contain a lot of information and provide specific
details regarding the product. It differs from descriptive labelling in
that it provides detailed instructions on how to use the product and
how to take care of it.
• These labels include recipes, thorough clearing directions, and other
similar information.

Functions of Labelling
The following are the functions of labelling:
1. Identification
2. Grading
3. Promotion
4. Tracking
5. Authenticity
6. Consumer Protection
7. Compliance With Law

Identification
• Labeling gives a product a distinct identity that distinguishes it from
others on the market. Customers may quickly identify the goods due
to the label that is affixed to it. It prevents people from becoming
confused and substituting competing products. Users may readily
identify products from diverse brands such as Tata tea, Horlicks, and
Lux based on their labeling.

Grading
• • Labelling categorizes things into distinct grades.
• For example, one sort of goods can be classified as A, B, C, or D.
Leading manufacturing countries produces the similar goods and
dispatch them to their destination according to the grades and quality
of the product.
• For instance, the clothes of a company A produced in Bangladesh
may have different class than the clothes produced by the same
company in China.
• Customers can choose to buy whatever class of products they choose
because they are classified in this way.

Promotion
Labelling is an important tool in product marketing. It makes the
product more appealing and draws people's attention by emphasizing
crucial aspects. Labels offer appealing statements on products to
entice customers to purchase them. For example, the Colgate
toothpaste container includes a message promising a free toothbrush
with the purchase wnich encourages customers to buy It.

Tracking
• Labels have been used to track products in many cases. In some
cases. labels include all the information about its supply chain
distributions i.e. from productions to sales. This can help companies
in inventory management. smooth distribution and quality control.
For instance, FedEx and similar businesses uses label to track
packages through its entire delivery process. It includes every detail
of the package and helps FedEx improve its channel and ensure
customers satisfaction.

Authenticity
• Labels can be used to authenticate products and prevent
counterfeiting and fraud. Businesses like fashion,
electronics and pharmaceuticals are greatly hampered oy
counterfeited products and duplication. to prevent from losses and
harm due to counterfeiting and fraud, companies use holographic
labels, unique serial labels Or code etc.

Consumer Protection

Labelling protects consumers from manufacturer deception or

manipulation of facts. It provides accurate information on the goods,
allowing customers to make informed purchasing decisions. Labels
for food, cosmetics, and pharmaceuticals, among other things, must
include accurate information about the components, manufacturina
process, and expiration date
Compliance With Law

It allows the company to comply with all legal rules by putting all
statutory warnings on product packaging. Tobacco businesses are
obligated by law to include the words "Chewing tobacco is harmful to
health" on pan masala packages and "Smoking is harmful to health"
on cigarettes containers. In addition, for all dangerous and hazardous
products, the corporation must place a statutory warning label on the
product.
 Packaging and labelling of foods
Food packaging is combination of art, science and technology that is
used in storing, transporting and selling of foods.
Packaging is the introduction of products in bags, tubes, boxes,
bottles, cans to maintain the contents and keep its efficiency at higher
rate.
The contents ae protected from;
[Link] deterioration ( oxygen, light, humidity).
2. Biological deterioration(M.O).
3. Physical deterioration( Mechanical damage).
PII: Packaging international institute defines packaging as the
enclosure of products , items or packages in wrapped pouch , bag,
box, cup or bottle or container to perform one or more of following
functions: Containment, protection, preservation =, utility and
performance. If device or container or device performs one or more of
these functions it is considered package.
Importance of food packaging:
1. It prevents physical damage to food.
Ex : From knocking, shaking, crushing.
2. It prevents contamination from M.O , pollution or venom.
3. It protects food from dehydration.
4. It protects food from dampness.
5. It increases products shelf life.
6. It acts as visual stimulant.
[Link] keeps product in peak condition
.[Link] provides information about the product to consumer.
9. It is easy to handle.
10. Easy to stalk.
11. It has convenient shape.
12. It has attractive color to attract consumer eye.
[Link] has print which is easily seen.
14. It is economical way to store food.
15. It is recyclable.
Product information covers:
1. Name of product.
2. Wt/ Vol of product.
3. List of ingredients by descending order of weight.
4. Date of expiry.
5. Mention of allergies.
6, Mention of G.M food.
7. Way of storage.
8. Address of manufacturer.

Principles of packaging:
Primary functions:
1. Protection.
2. Communication.
3. Convenience.
4. Containment.
Secondary functions:
1. Traceability.
2. Tamper indication.
I. Primary function:
1. Protection: Main objective is to protect food from spoilage or
destruction due to chemical damage, biological damage or physical
damage.
2. Communication: It should communicate all special information's
like name pf product, weight /volume of product, list of ingredients,
way of storage, date of expiry, nutrients present, mention of allergens
/GM foods, name and address of manufacturer.
3. Convenience: Easy to handle, easy to stalk, easy to access, easy to
disposal, easily visible, easy to recycle. 4. Containment: Package
should hold contents and keep them secure until they are use.

Secondary function:
[Link]: It is ability to track any food through all stages of
production, processing and distribution.
2. Tamper indications: Food tampering is intentional contaminant of
food product with intent to harm to consumer or private company.
Ways to detect tampering are printing on bottles, opening of packets,
changes in texture etc.
3. Packaging is marketing tool.
4. It is indicator of increasing ability of population.
5. Packaging must balance food production and other socio economic
issues like material cost, regulation, pollutants and disposl of solid
wastes.
principles of packaging design:
1. Clarity and brevity: Brand is clearly identified.
2. Credibility: Image of product match what is inside.
3. Shelf context: Product on shelf must be viewed from distance.
4. Originality: Stand against competing products.
[Link]: Eye should be kept on future.
6. Functionality: Engineering of packaging size, shape, material etc.
7. Support: Packaging design should stand on its own.
2. Types of packaging material
Materials traditionally used for packaging are metal, glass, paper and
plastic.

Metals:
1. They are versatile form of packaging. They have high rate of
physical protection and barrier protection.
2. They have decorative potential.
3. They are recyclable.
4. They have consumer acceptance.
5. Metal containers are vacuum sealed and thermally sterilized
under low oxygen pressure.
6. Decomposition of nutrients is minimum.
7. They have perfect barrier to oxygen. light, moisture.
8. Aluminum and steel are more predominantly used metals in
food packaging.

Limitations:
1. They have heavy weight.
2. They are costly.
3. They are difficult to crush.
1. Aluminium:
1. It is light weight silver metal derived from bauxite ore,
magnesium and manganese are incorporated into aluminium to
improve its strength.
2. It is resistant to corrossion.
3. Coating of aluminium oxide provides barrier effect from air,
temperature, moisture and chemical attack.
4. It has physical. mechanical and chemical properties like
foldable, barrier effect which make it suitable for packaging of
food products. It is light weight and converted in to complex
shapes.
5. It has high thermal and electrical conductivity and it can be
recycled.
6. It is used for aseptic cartons , pouches, wraps, bottle capsules.
push through blisters, laminated and metalized films, trays and
containers.

Laminated and metalized films:

1. Laminates contain poly ethylene, aluminium and treated paper
covering.
[Link] films are plastic containing a thin layer of aluminium
metal.
[Link] aluminium is less expensive and more flexible.
Disadvantage :
4. aluminium foils it is difficult in sorting and separating though
their recycling is feasible .
Tin plate:
1. It is used for preserving food for several hundred years.
2. It is produced from low carbon steel.
3. It is used for coating sides of black plate with thin layer of tin.
4. It os achieved by dipping sheets of steel in molten tin or
electrolyte deposition of tin on steel sheet.
5. Tin surface protects flavor and appearance of food though it
oxidizes. It is preffered as its oxidation degradation is less than
that of food.

Tin free steel:

1. It is known as electrolyte chromium coated steel or chromium
oxide costed steel.
2. It require a coating of organic material to provide corrosion
resistance.
3. It has good formability and strength and is cheaper than tin
plate.
II. Glass:
1. Production of glass container involves heating of mixture of
silica (glass former), sodium carbonate (melting agent) lime
stone and aluminium ( stabilizer) to high temperature until
material melts into thick liquid mass which is transferred into
moulds.

Advantages:
1. It is used for packing.
2. It is Odor less, rigid, transparent, it possess good barrier
protection.
3. It is chemically not active, it is good insulator, it is good for heat
sterilization, it maintains freshness for long time with out
change in taste or flavour.
4. It allows visibility of product.
5. It has ability to with stand high processing temperature.

Disadvantages:
1. It is brittle, it is heavy, fragile, non degradable.
2. It adds to transport cost.
III Paper:
1. Plain paper is not used to protect food for long time.
2. Paper is treated, coated, laminated or made solid with materials
like waxes, lacquers to improve functional and protective
properties.
Types of paper boards used in food packaging are
1. Paper boards.
2. Paper laminates.
3. Tetra pack.
4. Parchment paper.
Paper and paper boards are sheet materials produced from laced
network of cellulose fiber derived from wood by using suphate and
sulphite.
Fiber is pulped , bleached and treated with chemicals and
strengthening agents to produce paper.

Types of paper:
1. Kraft paper used for manufacturing of paper bags used in grocery
stores.
2. Sulfite paper is coated for high print quality, used for small bags,
wraps for packing biscuits and confectionaries.
3. Grease proof paper made by process known as beating, surface
are resistant to oil but not wet agents, used to wrap snack foods, candy
bars, other oily foods.
Glussine is grease proof paper with a high smooth and glossy finish.

4. Parchment paper produced from sulphuric acid treated pulp.

It is both resistant to oil and water, it is not heat stable, it is used for
backing products that have high fat.

II. Paper boards:

Thicker than paper, higher in weight, made in multiple layers, used to
make boxes, cartoons, trays, seldom containers for shipping.

III. Paper laminates:

1. Laminated or coated or uncoated papers, laminated with plastic
or aluminium.
2. It increases cost of paper.
3. It is used in packing of food.

IV. Tetra pack:

1. It is packaging innovation product and package are sterilized
separately, they are then combined and sealed in sterile
atmosphere. Tetra pack can preserve food upto 1 year.
2. Cost of product as such is reduced.
Disadvantage is that they are more difficult to be recycled.

Plastic:
 1. Plastic is synthesized by condensation, addition or
polymerization of monomer units.
2. Thermal and mechanical properties can be modified. They have
high melting point so thermo sealable packages are made.
3. They can be used to make flexible structures like sachets wraps
etc, semi rigid structures like trays and tubes.
4. They are classified as thermo plastic and thermo setting
polymer.
[Link]: Softer, melt on heating and solidify again, easily
molded and extruded into films, fibers and packaging.
Ex: Polyethylene, polypropiine, poly vinyl.
2. Thermo setting polymer: They are harder on cooling these retain
shape and cannot return to original form, they are hard and durable.
Ex: Poly ester, epoxy resin, phenolic resin.
I .Edible packaging
defined as thin layer of edible material formed on a food as coating or
placed in between the components of food.
A variety of foods are used as edible packaging:
1. Polysaccharides: Starch and hydro colloids.
2. Protein: Weigh protein, soy protein, fish protein.
3. Lipids: Used individually or as mixtures.
Advantages:
1. Edibility, bio compatibility, barrier properties, absence of
toxicity, non polluting, low cost.
2. They preserve food and extend shelf life. Bio films act as
carriers of food addition (i.e antioxidants and antimicrobials).
3. They are environmental friendly as they are fully consumed.
4. They are biodegradable, recyclable and reduce waste disposal
problems.
5. They have organoleptic properties.
6. They enhance nutritional value.
7. They can be used as film to encapsulate flavouring agents.
8. They can be multilayer film where inner most layer is also
edible.

Uses of edible films and coating:

1. Reduce water loss,
2. Reduce gas diffusion,
3. Reduce movement of oil and fat,
 4. Reduce movement of solvents,
5. Reduce loss of flavor and aroma.
6. It improves appearance,
7. inhibits mold growth. Reduce frying fat.
8. Reduce adhesion to cooking surface.
9. Improve structural properties.
10. Inhibit transfer of moisture and carbon dioxide.

Methods of coating:
Dripping, dipping, foaming, panning, spraying, fluidized bed coating,
electro static coating etc.
Method depends on charecter of food and coating material and cost of
coating and effect of coating.

Requirements of consideration:
1. Coating should have acceptable color, flavor, odor, texture and
taste.
2. It should be undetectable.
3. It should adhere to food.
4. It should not stick to packaging material.
5. It should melt in mouth.

Materials used for edible packaging:

1. Poly saccharide: Cellulose, starch dextrin, pectin, chitosan.
2. Protein based: Gluten, collagen, casein, whey, zein, soy.
3. Lipid based: Waxes, fatty acid, acyl glycerol
Examples of edible packaging:
Ice cream cones, edible plates and spoons.

Polymers used:
Plant origin: Starch (potato , rice), Zein (corn). gluten( wheat)
Animal origin: Lysozyme ( egg white), whey protein and casein
( milk), collagen (collective tissue)

Disadvantages:
1. Unsanitary condition during handling.
2. Expensive than synthetic packages.
3. They develop off flavors.
4. They have poor mechanical properties.
5 Wrap are used inside synthetic pack.

II. Miscellaneous packaging material:

They include
1. High density poly ethylene
2. Corrugated paper board.
3. chip board/paper board
4. wood packaging
1. High density poly ethylene:
This material is moisture resistant, stain resistant, it has low
coefficient of friction, It is strong against impact, it is abrasion
resistant, it comes in sheets of different thickness, it can be extended
into shapes, it can be fabricated into more complex forms.

2. Corrugated paper board:

1. It is a form of paper board , it has 1/3 of recycled paper, typical
corrugated shape has flattened corrugated sheets and flat line
boards. It comes in different thickness, size and different
strength.
2. It is specialized in notched boxes.
3. It is used in diffrent box styles ( trays, containers etc).

3. Chip board/ paper board:

1. It is paper based material, it comes in different thickness and
strength, it is light weight and is greater solution for expandable
packs.
2. It is used to make boxes, cartons, trays, it is used for shipping.

4. Wood packaging:
Made of wood , Ex: wood crates, wood chip boards, planks used for
vorious things.
III. PACKAGES WITH SPECIAL
FEATURES.

Boil- in bag package:

1. The products are packed in bags in which they are intended to
be cooked before opening; usually they have a outer carton
package.
2. The food products in boil in bags are cooked in boiling water or
heated in microwave.
3. Foods which produce strong Odors can be cooked by these
methods.
Ex: Kippers.
Material used for boil in bag is high density poly ethylene and poly
propiline.
Types: 2 types of bags are solid and porous.

1. Solid bags are impermeable for holding frozen food, prepared

food is securely packed in plastic bag and frozen, it is often packed
into paper board cartons.
Consumer takes the pouch and places it in boiling water for specified
period.
Bag can be cut open or can have easy opening feature.

Disadvantage:
Bags are not suited for micro wave heating unless they are punctured
to release pressure; some of these bags have self venting features.
2. Porous bags:
1. Some dry products typically grains are sold in porous bags.
2. They are designed for convenient cooking directly in the
enclosure, after cooking food can easily be drained by removing
it from water.
3. Most popular product sold as boil in bags is rice, other foods
like pearl barley, buck wheat are also available.

DISADVANTAGES OF BOIL IN BAGS:

1. Melting of plastic
2. Leached chemicals.
3. Body burns due to high temperature.
4. Bags could burn when moved due to high temperature.
5. Cooks can get burns on face and hands.
6. Bags can ignite and produce fire .
Safety: FDA regulates the safety.
Method of cooking is called sousvile, food is cooked in water, the
sealed bag is put into water below boiling point, high density or low
density polyethylene are used so that chemicals donot leech.

Plastic shrink packages:

1. Shrink wrap is a polymer plastic film it is a wat to package
products that can be displayed.
2. Shrink wrap comes in rolls, bags, bands when heat is applied it
shrinks.
3. It strengthens and conforms to the packaged item.

Advantages:
1. It protects items during transportation.
2. It protects items from moisture.
3. It protects and prevents product from tampering.
4. It stabilizes multiple packed items. Ex: Bottles ( water and
breverages ).

Properties:
1. Quick shrinkage.
2. Strong seals.
[Link] stability.
4. Low volume shrink wrap applied mannually.
5. High volume shrink wrapmapplied using machines.

Types of shrink wrap:

4 types.
[Link] ethylene.
2. Poly olefin.
3. Poly propylene.
4. PVC.

[Link] ethylene (PE):

Strong, thick, durable than others, it is used to wrap bottles,
canned goods and other heavy objects, they replaced corrugated
boxes.
2. Poly propylene shrink wrap (PP):
Used to wrap retail itens, it shrinks at low temperature, it
provides durable seal.
3. Poly olefin:
It is clear film, shrinks evenly in all directions, it needs high
temperature to shrink, it is used to wrap medicines, snacks retail
items etc.
4. PVC shrink film:
It has high strength, good clarity and glossy used to pack soft
items like CVD, DVD, blue ray disk and wrap bottles, toys and
food items.
a. Cryovac film:
1. Cryovac is a brand name of superior packing technology, it
is used to pack food products like meat, it is heavy duty
plastic packing, it removes all oxygen by vacuumed process
under specific temperature condition, it allows fresh foods to
be kept fresh for longer period and increase shelf life to
anything up to 4 or more weeks depending on type of food.
2. crayovac v595 misillenious packing machine exapro is used
to do the packaging.
3. It uses polymer based oxygen scavenging film developed by
cryo vac.
4. It protects nutrients, color and flavor of food products while
reducing or eliminating formation of oxidative by products.
Vacuum packing machine: Air drawn out of package prior to
sealing used for meat and cheese packing.
5. Cryo vac packing equipment uses cryovac packmaterial to
pack food, medical applications, beef, lamb, pork etc.
6. Meat will change to dark red colour while packing due to
lack of exposure to oxygen.
7. Pack can be for long time without freezing, when we plan to
eat meat it is opened and left for 10to 15 minutes exposed to
oxygen the meat turns usual red color, this pack is kept in
fridge without freezing, it reduces spoilage, it saves money, it
is efficient and safe method.
Advantages:
It controls most important parameters like:
1. water activity.
2. Partial oxygen pressure.
3. Temptation.
4. No re infestation
 b. Micro wave oven packaging:
1. It is used for cooking or heating the product in microwave,
microwaves heat the product with out interfering with
package material.
2. Food which are unsuitable for reheating use micro wave and
suitable packing material.
3. The size, shape, composition, location of micro wave, active
package can alter the environment inside the package and in
oven cavity.

Types of packages:
1. Micro wave transparent material: it allows micro waves
pass through material ie. penetrate material.
Ex: Plastic materials like PE,PP, PVC, nylon, glass, paper etc.
• Micro waves heat product with out interfering packaging
material.
• Micro wave package depends on thermal stability, compatibility
with product under high temperature and pressure.

2. Micro wave active material:

1. Package directly affect the cooking of product inside the
pack.
2. Microwaves are modified by use of suceptors, reflectors or
guidance system.
3. Materials absorb micro wave energy and reemit as heat
energy are called susceptors, used to achieve localized effect
like crisping and browning.
Ex: Thin film of metal like aluminium or stainless steel coated
on flexible polyester or plastic this is bounded to support
structure usually paper or paper board.
Two of suceptors : 1 Resistive coating, 2. Ferro magnetic
material.

[Link] wave shielding material:

Those which reflect micro waves without absorbing are called
micro wave shielding material, they prevent product from
getting over heated.
Ex; Foil laminated to sulphite or aluminum that are converted
to trays or pans.

4. Field intensifying material:

These materials used to modify the electromagnetic field are
called field intensifying material, they control heat transfer
properties inside pack, they enhance browning and
crisping .Advantages:
1. Allow rapid microwave heating
[Link] distribution of heat.
[Link] to oxygen, moisture and M.O.
[Link] with product.
5. With stand processing condition.
6. Cost effective, provide strength.
7. Safe for consumer.
Examples: Rigid plastic tray, MW tray coated with aluminum,
flexible MW packages,paper board containers, crystallized
polyester, molded pulp containers.
 High barrier plastic bottle:
1. They are made using diamond like carbon DLC coating
technology patented by KIRIN BREWERY CO LTD.
2. They are impermeable approximately to 10 times more
oxygen, 7 times more to carbon dioxide, 5 times more of
water vapor compared to PET.
3. DLC enhances impermeability; thin carbon film is coated
using plasma generated technology inside pet bottle in
vacuous state.
4. They are of high quality used for beer and other beverages.
They are of high quality resistant to light and have impact
resistance, they are used as first choice as container in
alcoholic beverages such as wine and sake

Aseptic packing in composite carton,

military food packaging

Aseptic packing:
1. Filling commercially sterile product in a sterile container
under aseptic condition and hermetically sealing the container
so that re infection is prevented.
2. Aseptic packaging results in product which is self stable at
ambient condition.
3. 2 Types of aseptic packing technology:
a. packaging of pre sterilized and sterilized product. Ex: Milk
and dairy products.
b. Packing of non sterilized product to avoid M.O infection.
Ex: Yogurt, fermented dairy product.

Method of aseptic packing:

1. Sterilization of product before filling.
2. Sterilization of packing material before filling.
3. Sterilization of equipment before operation.
4. Maintain sterility throughout operation.

Types of aseptic packs:

• Bags and pouches,
• cups and trays, carton boxes,
• bottles and jars.

Composite carton ( tetra pack aseptic

carton ):
Made of 3 basic materials.
6 layers of aseptic carton are:
1. Polyethylene: Protection from moisture.
2. Paper: For strength and stability.
 3. Poly ethylene: For adhesion.
4. Aluminum: Barrier from oxygen, light.
5. Polyethylene: For adhesion.
6. Polyethylene: seals the liquid

Types of tetra pack available in India:

1. TBA: Tetra brick aseptic
2. TCA: Tetra classic aseptic
3. TFA: Tetra feno aseptic
4. TWA: Tetra wedge aseptic .

Advantages:
1. They are light weight, convenient, shatter proof and easily
transportable.
2. They are hygienic
3. They retain nutrition of food.
4. No refrigeration is needed, they can be kept outside for months.
5. Low package to product ratio.
6. High degree of safety from MO and contamination.

Limitations:
1. High installation cost.
2. over cooked flavor of some products.
3. Lack of equipment sterilization.
4. Gas transmission rate of aseptic package.

b. Military food packing:

1. Military ready to eat commonly known as MRE is
individualized, self contained light weight packaging brought by
development of defense for its service members for use in field
conditions where organized food facilities are not available.
2. MRE package is known as retort pouch, it is flexible pouch
made of thick aluminum foil and plastic layer, and they are
available in form of flexible pouches of co extended and / or
laminated films of PET,PC,PP with aluminum foil
thermoformed when it comes to trays and containersnby
injectionblow mould process.
3. MRE pouches contain standard food such as beef or chill stew.
4. Food is pre cooked and placed inside pouch before it is sealed,
then it is sterilized by heating.

Qualities:
1. Retort pouch is flexible.
2. It is heat resistant plastic ( 1210 c)
3. It is tough and puncture resistant.
4. They withstand rigorous handling and distribution.
5. They are heat sealable.
6. They have good barrier properties.
7. They give desired shelf life to product.
8. They have low gas (oxygen) permeability.
9. They have low water vapor transmission rate.
10. They have good physical strength.
11. They are easy to handle.

• A soldier carries at least 60 pounds of gear which may often be

doubled also.
• Specialized war fighters like automatic riflemen and others in
special operations use retort pouches with MRE.
• Each MRE has average of 500 [Link] to meet need of soldier, 3
meals a day are needed for getting recommended RDA of
vitamins , minerals and calories.
MREs generally have main course, side dish, desert, breab and peanut
butter, powdered milk etc.
Advantages: Process point of view:
1. Short sterilization cycle.
2. Less deterioration of flavor, taste, nutrition due to less exposure to
heat.
3. Empty container saves 85 % space.
4. Transportation charge less.

7. Oven able paper, board, plastic.

 Oven able paper: They are incorporated with microwave active
components.
Polyester coated paper board containers are most common microwave
able packages.
They are made on
1. Vertical form fill machine.
2. Horizontal wrapping machine.
3. Fill seal package machine.
They are molded in different shapes and sizes.
They are made on conventional tray making, carton forming, folding
carton making machine.
They are least expensive materials.

1. Molded pulp trays:

They are stiff and stronger than pressed trays, they are economical
and attractive designs and colors, they are used as self serving
containers, they are sealed on tray sealing machine.

2. Flexible packages:
They are made from suceptors laminated to paper and other high
resistant plastic material, they are used in form of bags, wrap over's,
boil in bags.

3. Paper board:
It is thicker than paper, used to make boxes, cartons, trays, made of
multiple layers of paper, high in weight per unit area, seldom used for
direct food.

4. oven able plastic:

 1. CPET(CrystallizedPolyethyleneTerephthalate) It can typically
withstand temperatures between 32 degrees Fahrenheit (F) and
400 degrees F.
2. As a result, CPET is safe to use in the oven up to 400 degrees F.
CPET is generally used for baking pans, trays, and containers.
3. Crystallized polyethylene terephthalate (CPET) is a variation of
standard PET which has been crystallized for heat resistance,
rigidity, and toughness.
4. CPET is a translucent or opaque material which can be
manufactured in a range of colors to meet your merchandising
needs.

b. Distribution packaging:
Packaging is science art and technology of enclosing or protecting
prodiucts for distribution sale and use Distribution packages are used
in distributng products.
Different types of distibution packages are:
1. Corrugated boxes.
2. Paper card board.
3. Paper bags.
4. sacks.

[Link] boxes:
1. Used to carry heavy products like electronic goods, fruits and
vegetables.
2. Used as bulk shipper delivery of many similar products in same
box.
3. Several layer of paper fibre give corrugated box strength and
properties required.
4. Top and bottom layers are called liver board
5. Middle layer is called corrugated median it gives strength to box.
6. Ripple layer in middle is called corrugated layer and hence name
corrugated box.

b. Paper board carton:

1. They are light weight carton
2. Used to carry single item (breakfast cereal, crackers, toys, shoes
etc.)
3. It does not have middle layer to strengthen the box.
4. Packaging uses top and bottom layers in gypsum wall board
product.
5. It can be used and reused for craft and arts.

Paper bags and sacks:

Paper bags used to carry groceries and retail items.
Multi wall sacks are used for collection of leaf yard waste and food
scraps etc.
8. Packaging laws - SWMA.
1. Standard weight and measure act.
2. Packing laws and regulations affecting food products are mainly
covered under SWMA 1976 and SWM rules 1977.
3. Laws related to packaging:
4. When products are sold in repack condition consumers cannot
find out anything about content of pack, quantity and other
factors.
5. Central government set up an committee in year 1976nto review
the law relating to weights and measures and drafted legislation
introduced elaborate provision in respect of packaging
committee SWMA rules was introduced in 1977.
6. Any person who wants to re pack any commodity for sale,
distribution or delivery can do so only in standard quantity
specified in relation to such commodity.
7. Ex: Bread can be sold only inquantities of 100, 00, 400, 800 and
100 grams.

9. Nutrition labelling -
Principles and codex guide lines.

Nutrition labelling:
• The food industry contributes to nutrition education by offering
products that correspond to the current needs of consumer and
by informing them of product ingredients and nutritional
characteristics.
• Nutrition labeling refers to standardized presentation of nutrient
content of the food generally the claims fall in to broad
category.
 TYPES OF NUTRITION LABELLING –
CATEGORIES

Traffic Light Label

• Four core elements of this type of labelling are:

• Separate information on key nutrients- fat, saturated fat, sugar
and salt.
• Colour coding of nutrient with red, amber and green colour to
indicate high, medium
• and low level of nutrient in the product.
• Representing level of nutrients per serving of the product.
• Use of nutritional criteria developed by FSSAI to determine the
colour banding.

Guideline Daily Amount (GDA) Label

• Since traffic light approach conveys the message that the
product is either 'good' or 'bad', the GDA approach is developed
which implies the amount of energy/ nutrients recommended
that the average person can consume in a day in graphical form.
• i.e. the label will express the amount of nutrient supplied per
100 g of serving instead of whole pack contains this much of
nutrient.
1. Nutrition claims:
• They can be categorized as representations which state, suggest
or imply that food has particular nutritional properties including
energy value, protein content, ft content, carbohydrate content,
vitamin and mineral content.
• List of ingredients and mandatory declaration of certain
nutrients cannot be treated as nutritional claim.

2. Nutrient content claim:

• It is a claim that describes the level of a nutrient contained in
food. Ex: Low in fat, rich in iron or low in sodium.
Calorie terms:
• Low-calorie: 40 calories or less per serving.
• Reduced-calorie: At least 25% fewer calories per serving when
compared to a similar food
• Light, Lite: One-third fewer total calories or 50% less fat per
serving. If more than half the calories are from fat, the fat
content must be reduced by 50% or more

Sugar terms:
• Sugar-free: Less than 1/2 gram of sugar per serving.
• Reduced sugar: At least 25% less sugar per serving when compared
to a similar food.

Fat terms:
• Fat-free: Less than 1/2 gram of fat per serving.
• 100% fat free: Meets the requirements for fat free.
• Low-fat: 3 grams of fat or less per serving.
• Reduced-fat: At least 25% less fat when compared with a similar
food.

Cholesterol terms:
• Cholesterol-free: Less than 2 milligrams of cholesterol per serving
and 2 grams or less of saturated fat per serving.
• Low cholesterol: 20 milligrams or less of cholesterol per serving
and 2 grams or less of saturated fat per serving.

Sodium terms:
Sodium-free: Less than 5 milligrams of sodium per serving.
Salt-free: Meets the requirements for sodium-free.

3. Comparative claim:
• It is a claim that compares the nutritive level or energy value of
2 or more foods.
• The foods being compared should be different versions of the
same food or similar food, the difference in nutrient content and
energy value should be given.

4. Nutrient function claim:

• This is a claim that describes the physiological role of a nutrient
in the growth, development and normal function of the body.
• Ex: Contains calcium for strong teeth.
• In India the idea of bringing specific laws for nutrition labelling
is under active consideration, as of now it is not mandatory for
processed foods in general rules except for rules 32A,37B and
37D of FSSAI act.

b. Guiding principles of nutrition labeling:

Nutrition labeling refers to the standard presentation of nutrient
content of food.
1. Nutrition label should be clear,
2. Nutrition label should be simple,
3. Nutrition label should be accurate,
4. Nutrition label should be practical,
5. Nutrition label should be readable,
6. Nutrition label should be informative,
7. Nutrition label should be consistent
8. Nutrition label should be legible
 9. Nutrition labeling must be useful, available and assessable to
consumers.
• In a practical nutrition label the nutrient content per serving, per
100 grams, per 100 ml must be mentioned.
• Serving size should be realistic
• The government in this scenario has to consider enacting
guidelines at earliest
• The process of giving information on labels as displaying
properly support the health claims is a way of creating consumer
awareness and education.

c. Codex guide lines:

• Codex commission adopted international guidelines on nutrition
labeling in 1985.
• The use of nutritional labeling is voluntary except a claim is
made.
• The codex core list includes energy, protein, fat, carbohydrates
content.
• The declaration of other nutrient is permitted or required
depending upon claim.
• In addition, a country may require the declaration of nutrients in
the interest of the health of its population.
• Under codex guidelines, nutrition labeling is intended to inform
consumer about the nutritional content of foods in combination
with education efforts promote wise food choices.
 • Nutrition labeling provides a means for conveying information
on the nutrient content of a food.
• It is also intended to encourage manufacturer to formulated
nutritious food in line with dietary recommendations

10. Labelling provisions in existing food

laws -
FSSA 2006 Under the food safety and standard act every package of
food shall carry a label giving the following information:
1. The name , trade name or description of food contained in the
package.
2. The name of ingredients used in the product in descending order of
their composition by weight/ volume as the case may be.
3. In case both color and flavor are used in the product the label
should mention it.
4. If gluten is used as ingredient a declaration should be made using
words " gelatin animal origin"
5. A label should not contain any statement claim, design, device,
fancy name or abbreviation which is false or misleading in any
particular way, concerning the food contained in the package or
concerning the quality or nutritive value or in relation to the place or
origin of the food.
[Link] for pre packed irradiated foods should be in accordance
with the provision rule 3 and 4 of the fssa.
7. The package , label or advertisement of edible oil and fat should
not use expression like , super refined, extra refined, micro refined,
double refined,ultra refined anti cholesterol, soothing to heart or
saturate and fat free.
[Link] act also makes it mandatory that label should not use words
implying recommendations by medical professon.
9. The edible oil should be packed in a container and marked and
labelled in manner specified in act.
The container label should have the brand name, name and address of
packer, description of content, net mass/ volume, batch number,
month and year of manufacture.
10. Every manufacturer shall comply with the set requirement in
reguard to packing labeling of container of fruit product.
11. This order regulates production, quality and distribution of raw
and processed meat food products. Labels of container should have:
1. Name of the product, date of manufacturer, net weight/volume,
name and address of the manufacturer.
2. Un authorized use of words, pictures etc showing imitation is
prohibited.
3. Every package which contains mono sodium glutamate shall bear
lable saying label contains mono sodium glutamate, unfit for infants
below 12 months.
4. List of any preservative or additive added.
5. License number and category.
6. List of poisons metals such as lead, copper, arsenic, pesticides,
sequestering and buffering agents.
7. It has to be ensured that no meat shall contain MSG in excess of
percent by weight.
8. The producer should comply with al packing and labeling
requirements recommended under the order.
Marketing the 'Animal Origin' foods
● Recently, the Government of India made a maior amendment to the
Food Safety and Standards Act by introducing the labelling of
vegetarian and non-vegetarian foods.
● From October 4, 2001, it has become mandatory for all packaged
foods containing
ingredients of animal origin to sport a brown dot encased in a brown
box.
● As of now, milk and milk products, if they are used as ingredients
are exempted from
this order.
● This rule would also apply to pharmaceutical companies, which
produce
biopharmaceuticals and nutritional supplements derived from animal
sources.
● For vegetarian foods, the label should have green dot encased in a
green box.

Labelling nutraceuticals
• Now that there is no well-defined regulation guiding the
labelling of these products, they have to usually follow the
labelling requirements under the FSS Act.
• The questions relating to functional loads, dietary supplements
and their tall claims about nutrient benefits still continue today
the policy makers.

• The current laws sometimes fall too inadequate to look into

various health claims that are being made by the packed food
manufacturers.
• There will be growing pressures on the government to come p
with definite food labelling laws so that the makers do not make
misleading claims.
• But in case of food products that are making tall health claims, a
number of factors have to be liken into consideration.
• They include health risk, risk- benefit analysis, evaluation and
efficacy and oxicity and health regulations, particularly in the
case of functional foods.
• After detailed deliberation on a number of issues, the Ministry
of Health recommended that some reasures/modalities, which
might be adopted to regulate the products marketed
READING LABELS

Food labels:
• Most pre-packed foods have a nutrition label on the back or side of
the packaging
• ha), asel inever in fora calm in energy in kilojoules (k) and
kilocalories
• They also include information on fat, saturates (saturated fat),
carbohydrate, sugars, protein and salt.
• All nutrition information is provided per 100 grams and sometimes
per portion of the food.
• It helps to choose a more balanced diet.
• They are often displayed as panel or grid either on the back or on the
side of
packaging.
• It acts as a guidelines to tell whether the food is rich in fat, saturated
food, high in fiber etc.,
• Front labelling acts as a quick guide to energy, fat content, starch
content etc., Shes land at and in amain on the ike and cal if serine
ration
• This is very useful to compare different food products at a glance.
• Some front-of-pack nutrition labels also provide information about
reference intake
Reference intake:
• Nutrition labels can also provide information on how a particular
food or drink product fits into the daily recommended diet
• Some front-of-pack nutrition labels use red, amber and green colour
coding. It indicates the level/amount of fat, saturated fats, sugar and
salt in the product.
• Red mean high
• Amber means medium
• Green means low
• The more green in the label, the more healthier the choice.
Vitamins and minerals:
• Only 2 vitamins (A and C) and 2 minerals (calcium and iron) are
required on the food label.
• But, when vitamins or minerals are added to the food, or when a
vitamin or mineral claim is made, those nutrients must be listed on the
nutrition label.
• Food companies can voluntarily list other vitamins and minerals in
the food.

Percent daily value:

• The amounts of vitamins and minerals are listed as a Percent Daily
Value on the nutrition label.
The Percent Daily Value for vitamins and minerals gives a general
idea of ho uch of a vitamin or mineral 1 serving of the food
contributes to the total dai requirement.
• For example, it the Percent Daily Value for vitamin C of all the
foods you eat in day adds up to 100%, you are getting the
recommended amount of vitamin (
• The orthe Darly is gecion shoes how a food fis into overall daily
diet. The
• The Percent Daily Value gives the food's nutritional content based
on a 2,000- calorie diet

Ingredients:
• Food manufacturers are required to list ingredients in descending
order by weight (from the most to the least). People with food
sensitivities can obtain useful information from the ingredient list on
the label.
• The ingredient list will include, when appropriate:
Caseinate as a milk derivative in foods that claim to be nondairy (such
as coffee whiteners)
FDA-approved color additives
Sources of protein hydrolysates

Food exempt from labelling:

• Plain coffee and tea
• Medline foods
• Airline foods
• Food colors
• Bulk foods
• Food service vendors
• Hospital caffetarias
• Spices
• Ready to eat food prepared on site
• ⁠restaurant foods