At its most basic, packaging preserves and protects food and makes it portable.
Efficient packaging is necessary for every kind of food, whether it is fresh or processed. It is essential link between the food producer and the consumer, and unless performed correctly the standing of the product suffers and and customer goodwill is lost.
Food is package for the following reasons:
*For hygienic storage and transport
*To protect it from damage during storage and transport
*To give information to customers
*To attract customers
*For customer convenient
Food packaging also offer tamper-evident or temper resistant features, allow for product preparation and provide dispensing features and many convenient such as single serving potions.
As food products were distributed, they required identification and labeling. Also the design, shape and from of the package gained in importance.
The food industry uses four basic packaging materials: metal, plant matter –paper and wood, glass and plastic.
A number of basic packaging materials are often combined to give a suitable package. However the earliest food packaging was made from objects found in nature, such as hollowed-out gourds and empty seashells.
Proper food packaging of food is essential to make sure the food remains wholesome during its journey from processor to consumer; packaging also increase shelf life, an important consideration for food producers and marketers.
Food Packaging
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
The Most Popular Posts
-
Navel oranges are not only delicious but also packed with numerous nutritional benefits that contribute to overall health and well-being. T...
-
Resveratrol is a naturally occurring polyphenol found in a range of plants, particularly in the skin of red grapes, blueberries, raspberries...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...
-
Retrogradation is another important property of starch. Retrogradation refers to the occurrence where starch reverts or retrogrades to a mor...
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...