PACKAGING

DEFINITION

• the art, science and technology

of enclosing or protecting

products for distribution, storage,

information, sale, and use at the

minimum cost possible

FUNCTIONS

A. Containment and Protection

• To contain a define volume or weight at minimum cost

• To protect from outside environmental effects

• To protect the environment

B. Information and Marketability

• Act as a silent salesman

• For portion control

C. Transport and Storage

• Enables products to be stored,

stacked, conveyed, delivered and

distributed to target destinations in

the most effective and efficient

manner.

CLASSIFICATIONS

A. Primary Package

• Comes in contact directly with the product itself

B. Secondary Package

• Protects the primary package and appears on the product shelf for retail sale

C. Tertiary Package

• Package used for storage, identification and transport

TYPES

A. Plastics

• Most common packaging material

Properties

1. Lightweight

2. Strong, safe

3. Flexible, varied

4. Easy to produce

5. Recyclable

Issue : Takes longer time to degrade / decompose

Common Plastics

1. LDPE (Low Density Polyethelene)

• Water barrier

• Seals easily

• Low cost

2. HDPE (High Density Polyethelene)

• Water barrier

• Strong

• Low temperature use

3. PP (Polypropylene)

• Wide use

• Rigid, strong

• High temperature use

4. PVC (Polyvinyl Chloride)

• Easy processing

• Good water barrier

• Shrinkable

5. PS (Polystyrene)

• Clear but brittle

• Easy to thermoform

6. PET (Polyethylene Terephthalate)

• Clear, glossy

• Very strong

• Keeps Carbon Dioxide

B. Metals

• Appropriate for packaging foods

Properties

1. Ideal for long shelf life

2. Strong, light

3. Impervious

4. Heat-resistant

5. Safe, recyclable

Issue : Corrodes and can be dented easily

C. Glass

• Ideal for liquids

Properties

1. Inert, impermeable

2. Clear, glossy

3. Resistant to heat and internal pressure

4. Cost effective

5. Reusable, recyclable

Issue : Difficulties in transport / storage

D. Paper

• Easily available

Properties

1. Recyclable, biodegradable

2. Low investment

3. Best printing surface

Issues

1. Absorbs moisture

2. Can be damaged easily

E. Brick Carton

• Made up of several layers of plastic, paper

aluminum

Properties

1. Light, strong

2. Air-tight packaging material

Issue : Difficult to recycle; limited to milk and

juices

PACKAGING SYSTEMS

A. Vacuum Packaging

• removes atmospheric oxygen, protecting

the food from spoiling by limiting the

growth of aerobic bacteria or

microorganisms, ex. fresh fish fillet

B. Retort Packaging

• uses heat and pressure to cook food in a

strong, sealed package, ex. tomato sauce

in pouches

C. Aseptic Packaging

• filling of a commercially sterile product into

a sterile container under aseptic

conditions and hermetically sealing the

containers, ex. milk and dairy products

D. Microwaveable Packaging

E. Controlled Atmosphere Packaging

F. Modified Atmosphere Packaging

G. Gas Flushing

LABELING

DEFINITION

• any written, printed or graphic matter upon any article or any of its container or wrappers or accompanying the packaged food providing adequate information and accurate identification of the pre-packaged food

OBJECTIVE

TO INFORM

PARTS OF A LABEL : PDP

(Principal Display Panel)

1

2

1 – Product Identity 2 – Net Content Declaration

INFORMATION PANEL

3

4

5

5 – Country of Origin

6 – Nutrition Info (Optional)

3 – Ingredient Declaration 7 – Bar Code (Optional)

4 – Manufacturer / Distributor 8 – Certifying Body (Optional)

6 7 8

MANDATORY LABEL INFO

(General Applications)

1

2

3

4

5

1 – Product Identity 4 – Manufacturer / Distributor

2 – Net Content Declaration 5 – Country of Origin

3 – Ingredient Declaration

LABEL INFO : Philippines

1

2

3

4

5

1 – Product Identity 5 – Country of Origin

2 – Net Content Declaration 6 – Nutrition Info (Optional)

3 – Ingredient Declaration 7 – Bar Code (Optional)

4 – Manufacturer / Distributor 8 – Certifying Body (Optional)

6 7 8

OTHER INFO

Lot Identification Code /

Production Code

• Shall be embossed or otherwise

permanently marked on immediate

individual packages or containers

Expiry Date

• For selected products

DESIGN BASICS

• Nature of Product

• Shape / Size of Packaging Material

• Type of the Container

• Texture of the Package

• Color Scheme / Associations

• Line Applications

• Icons

LABEL LAY-OUT

• Brand Name-Dominant

• Product Name-Dominant

Example of a Brand Name-Dominant Lay-out

Labelling Requirements for Food Products

1. Name of Products

2. Name and Address of Manufacturer

• Address should immediately below the

name of manufacturer & should specify town,

province and country of origin.

3. Net Content or Net Weight

• liquid – cubic centimeter or milliliters

• solid or semi-solid – grams

solid - may be indicated by numerical count

4. Statement of Ingredients

• If the product is made from several

ingredients, such information should indicate

as : Ingredients : Cocoa, milk powder, sugar

5. Other pertinent information to be indicated on

the label, if such have been used in the

manufacture of the food.

a) Presence of artificial color or flavor may be

indicated as :

• “Artificially colored” or “Artificial color added”

• “Artificially flavored” or “Artificial flavor added”

b) Presence of preservative may be indicated

as : Sodium Benzoate 0.10% or one-tenth

or Preservative added; give name

c) Presence of any other chemical additive

used may be indicated as : Citric acid added,

alum added, etc.

6. If product contains alcohol, a separate

statement of the alcohol content should be

indicated on the label as : ALCOHOL CONTENT–15%

proof

Note : The above information should be printed in

letters big enough to be seen under customary

conditions of purchase and use.

Symbols / Abbreviations for Net Quantity

of Contents

• Weight - wt Ounce - oz

• Pound - lb Kilogram – kg

• Gram – g Miligram – mg

• Milliliter – ml pint – pt

• quart – qt fluid – fl

• meter – m centimeter – cm

• Liter – L or l

COLOR SCHEME

Warm Colors

(red to yellow including orange, pink and

brown)

• Attract the eye and excite emotions

Cool Colors

(green to violet including blue and all shades

of gray)

• Has a calming effect

Natural Colors

(leaf green through deep fall yellows to

earthy reds and browns)

• Gives a natural impression (ex. No

preservative and no artificial flavor

added)

COLOR ASSOCIATIONS

RED

• Strongly suggests images of physical and

emotional warmth

• Stimulating to the appetite

• Most closely associated with action, youth

and vitality

YELLOW

• Lively and happy

• Color of sunshine

• Promotes positive associations of fun

and enjoyment

• Well-suited to the packaging of

softdrinks, children’s game and toys

BLUE

• Color of the sky and sea

• Has a calming effect

• Promote products with positive cool

associations like mineral water and frozen

foods

• Promote concepts of cleanliness and

hygiene

• Promote freshness of dairy products and

thirst-quenching drinks

GREEN

• Tranquil and pastoral

• Color of trees and grass

• Promote commodities with connotations of

relaxation and rest such as herbal

medicines, lotions, creams and oils

• Helps put across the image of

contemplation, thoughtfulness and

organization

BROWN

• Rich and fertile

• Used to create a natural impression

PINK

• For sweet things

TAN

• Excellent for bakery products

PEACH

• Appetizing

BEST COLORS USED FOR FOOD

PACKAGING

• RED – the best of all colors, high attraction

value

• RED ORANGE – equality good and with

even higher attraction value

• ORANGE – good attraction value but not so

strong as red orange

• PEACH – good background for many

foodstuffs; appetizing

• PINK – lack strong attraction at point of sale

but recommended for sweet things

• TAN – excellent for bakery products

• BROWN – when shades of brown have

association with many foods

• YELLOW – highly visible and recommended

to attract attention

• GREEN – well recommended but neutral in

nature

• WHITE – always acceptable but lack impact

• BLUE – strongly as background or foil color

• BLUE GREEN – a background or foil color,

especially for meal products

• PURPLE – not recommended

• LILAC – paler shades of violet may be used

for some bakery products

• GRAY – not recommended for any foodstuff

packaging

• BLACK – contrast only

Thank you

End of Presentation