packaging Flashcards
role of packaging
to protect from contamination - microbiological, chemical, physical
from environment - loss or gain of water, light, oxygen
protection from physical damage during transportation and handling
to allow for easy handling - during transportation and storage
to make the food attractive to consumers
primary packaging benefits
packaging that comes into direct contract with the food
benefits - protects from contamination and environment
food safe materials used so can’t contaminate food
provides key labelling and communication information
secondary packing + benefits
holds together multiple primary units - not all food has secondary packaging
benefits - provides protection from contamination and environment
may be used as retail unit or as part of shelf display
provides some labelling and production communication
tertiary packaging + benefits
used for bulk transportation and storage
benefits - provides physical protection, displays shipment and traceability information
quaternary packing
used for long distance transportation e.g. containers
list characteristics of packaging methods - acknowledging characteristics being dependent on the food product
gas barrier, water, barrier, light barrier, strength and rigidity, printability, cost
key properties of plastic
light weight, flexible, strong, mouldable, visual range, cheep
Describe the process used to produce metallized films and identify the benefits metallized films have over plastics
The process used to produce metallized films involves applying a thin layer of metal, typically aluminum, onto a plastic film substrate, Produced using vacuum deposition,
allows for flexibility and printing, Lightweight and Cost-Effective, Sustainability over plain plastics, barrier properties against moisture, oxygen, and light.
polyethylene (PE), how it is categorised
extremely versatile packaging material, cheep
categorised based on density (e.g. 2 or 5 on the back in the triangle for recycling)
difference between high density (HDPE) and low density (LDPE)
HDPE = strong, opaque, good moisture barrier but poor gas barrier
LDPE = flexible, clear, good moisture barrier but poor gas barrier
polyethylene terephthalate (PET)
light and strong
good chemical resistance
good gas barrier properties
high transparency
low melting point
more expensive than PE
polypropylene (PP)
light, brittle, good chemical resistance
good moisture barrier properties
high melting point
more expensive than PE
pros and cons of glass
pros - excellence gas and moisture barrier properties, recyclability
cons - heavy, expensive, brittle
pros and cons of metals
pros - excellent gas barrier properties + heat stability
cons - expensive, chemical reactivity, food contamination
pros and cons of paper and cardboard
pros - printable, lightweight, reusable and recyclable
cons - almost no gas or moisture barrier properties
composite packaging materials - metallized film - what is it + benefits
combination of plastic and metal produced using vacuum deposition
benefits - can overcome weight and cost of metal packaging, allows for flexibility and printing
composite packaging materials - laminate
combination of multiple materials using adhesive(s)
e.g. paper, metal, and plastic
modified atmosphere packaging
uses the properties of specific gasses to maintain quality or slow the spoilage of food products e.g. inclusion or exclusion of gases - often used in combination with other preservation methods
modified atmosphere packaging - applications in meat
inhabits the growth of spoilage microorganisms
reduces the rate of lipids oxidation
can replicate the colour of product but can also be used to deceive customers
modified atmosphere packaging - applications in bakery, fruits and veggies and pillow packaging
bakery - use of CO2 to prevent stalling
fruits + veggies - controlling of banana ripening by combination of temperature control and ethylene concentration
pillow packaging - potato chips - physical protection - N2 or air
what is active packaging
packaging that changes over time - the integration of specific chemicals into the packaging material to account for changes in the product - active release and scavenging systems.
designed to respond to changes in the product and environment
intelligent packaging
integration of electronic technology into packaging - includes tractability, ability to include product origin, quality and safety through QR codes, block-chain technology, tamper proof labelling
why id packaging under pressure from customer point of view
due to increased consumer demand for minimal packaged food
conflicts for the desire for minimisation of food waste
why was biodegradable packaging developed and examples
Developed in response to demand for plastic
examples - paper/cardboard, biodegradable and compostable plastic - has been issue with commercial compost requirements
petrochemical free plastics source + benefits to environment
derived from renewable resources rather than petroleum-based sources using plants
“low carbon” alternative to traditional plastics
role of food labelling
identifies the food product
communicates food safety
ensures consumers can make an informed decision
key regulations and legislations for food producers covering food labelling, food ingredients, and food additives
Food Act 2014
Wine Act 2003
Animal products Act 1999
Food Standards Australia New Zealand Act 1991
Fair trading Act 1986
Weights and Measures Act 1987
describe the food standards Australia New Zealand act
combined NZ and aussie regulation authority - responsible for the Australia New Zealand food standards code
what needs to be identified on a food label
an accurate product name, a lot identification number, company contact information
what components on a food label need to be included for food safety
date mark, storage and preparation instructions, allergens
what are some additional advisory statements for food safety on labels
unpasteurised milk needs to be stated
non-dairy milks need to state they are not suitable as a complete milk food for children under the age of 2yrs
caffeinated beverages - “contains caffeine”, not recommended for children, pregnant or lactating women, also consume no more than one per day
what does the information of an ingredient list have to include
quantity of ingredients in descending order of ingoing weight (not full recipe)
characterising ingredients need to be in bold w/. %
flavours, herbs and spices don’t need to be named individually
compound ingredients need to be listed in full
can list food additives by: number, chemical name, or common sense
product weight
products containing more than 1.5% alcohol
do irradiation and GM ingredients need to be declared in labels
only if present (irridiation is used for some imported spices to control insects and other pests)
health and nutrition content claims for labels
extremely tightly regulated
requires scientific evidence
not allowed on foods high in saturated fat, sugar or salt
CANNOT make claim for Kava, infant formula
what is included in general level health claims + evidence required for a new claim
make an association between a food or ingredient and general health
cannot indicate specific diseases
evidence - needs to be justified by a systematic literature review of relevant human trails
needs to be pre-approved by FSANZ
what is included in high level health claims + evidence required for a new claim
make an association between eating the food and helping with a specific disease or illness
evidence - a systematic review of literature
a specific mechanism linking the benefit to the food product or food component
needs to be pre-approved by FSANZ
very difficult to get approved
