Home > Packaging & Labeling in Food Industries

Definition: Packaging

Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use.

Packaging is the activities of designing and producing the container for a product.

Type of Packaging:

• Primary Packaging:

The material that first envelops the product and holds it. This usually is the smallest unit of distribution or use and is the package which is in direct contact with the contents.

• Secondary Packaging:

Secondary packaging is outside the primary packaging, perhaps used to group primary packages together.

• Tertiary Packaging:

Tertiary packaging is used for bulk handling, warehouse storage and transport shipping. The most common form is a palletized unit load that packs tightly into containers.

Objective of Packaging:

• Physical Protection:

The objects enclosed in the package may require protection from, among other things, shock, vibration, compression, temperature etc.

Eg: Egg, Bottles

• Barrier Protection:

A barrier from oxygen, water vapor, dust, etc., is often required. Controlled atmospheres are also maintained in some food packages, keeping the contents clean & fresh.

Eg: Fruits, Vegetables

• Containment or Agglomeration:

Small objects are typically grouped together in one package for reasons of efficiency.

Eg: Chocolates, Biscuits

• Marketing:

The packaging and labels can be used by marketers to encourage potential buyers to purchase the product. Package graphic design and physical design have been a important phenomenon.

Eg: Chips, Biscuits

• Security:

Packages can be made with improved tamper resistance to deter tampering and also can have tamper evident features to help indicate tampering.

Eg: Coke drinks, water bottles

• Convenience:

Packages can have features that add convenience in distribution, handling, stacking, display, sale, opening, reclosing, use, dispensing, and reuse.

Eg: Sauce, Jam

• Portion Control:

Single serving packaging has a precise amount of contents to control usage. Commodities can be divided into packages that are a more suitable size for individual households.

Eg: Milk, Ice creams

Consideration for Packaging:

1. Prevention: Use packaging where needed
2. Minimization: Minimize mass & volume
3. Reuse: Encourage reuse of packages
4. Recycling: Reprocess materials into new products
5. Disposal: Use disposables, eco-friendly packages

Definition: Labeling

Labeling is any written, electronic, or graphic communications on the packaging or on a separate but associated label.

Display of information about a product on its container, packaging, or the product itself.

Objective of Labeling:

Brand Identification:

Labeling helps in the identification and principal place of business of the person by or for whom the pre-packaged product was manufactured, processed, produced or packaged for resale. 

Description:

Labels provide the information regarding the food product. It describes the contents, nutritional values, cost, product usage methods, shelf life etc.

Promotion:

Finally, labels help in promoting the product through attractive and bright graphics replacing paper labels glued on cans and bottles.

Download, Read & Share:

• Guide for Food Packaging
• Compendium_Packaging_Labelling_Regulations
• Compendium_Labelling_Display
• Food-Labeling-Guide
• Overview-Changes-Nutrition-Facts-Label
• Changes-DV-Percent-DV-Nutrition-Facts-Label

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