Definitions

• There are many ways of defining packaging reflecting

different emphases.
• For example:
- A means of ensuring safe delivery to the ultimate
consumer in sound condition at optimum cost.
- A coordinated system of preparing goods for
transport, distribution, storage, retailing and end-use.
-A techno-commercial function aimed at optimising
the costs of delivery while maximizing sales (and hence
profits).
 Basic Functions
1. Containment: depends on the product’s physical form and
nature. For example, a hygroscopic free-flowing powder or a
viscous and acidic tomato concentrate
2. Protection: prevention of mechanical damage due to the
hazards of Distribution
3. Preservation: prevention or inhibition of chemical changes,
biochemical changes and microbiological spoilage
4. Information about the product: legal requirements, product
ingredients, use etc.
5. Convenience: for the pack handlers and user(s) throughout
the packaging chain
 Other Functions
6. Presentation: material type, shape, size, colour,
merchandising display units etc.
7. Brand communication: e.g. pack persona by the use of
typography,
symbols, illustrations, advertising and colour, thereby
creating visual
impact
8. Promotion (Selling): free extra product, new product,
money off etc.
9. Economy: for example, efficiency in distribution, production
and storage
10. Environmental responsibility: in manufacture, use, reuse,
or recycling And final disposal.
 Other functions: Cont’
11. Provides functional convenience in use or preparation,
freeing up more time
12. Promotes goods in a competitive marketplace and increases
consumer choice
13. Facilitates the development of modern retail formats that
offer consumers the convenience of the one-stop shop and
the availability of food from around the world throughout the
year
14. saves energy through the use of ambient packs that do not
require refrigeration or frozen distribution and storage.
15. Extends the shelf life with the benefit of prolonged product
use, thereby reducing wastage
 to help minimize food waste
throughout the supply chain and save cost,
an optimum level of packaging is required.

Significant food wastage occurs:

in many less developed countries – between 30% and 50% of food
produced is wasted due to inadequate means of preservation,
protection, storage and transportation (World Health Organisation).

In developed countries, where modern processing, packaging and

distribution systems are commonplace, food wastage before it
reaches the consumer is only 2–3%.

• Less than 1% of packaged food goes to waste, compared with

between 10% and 20% of unpackaged food.
– Industry Council for Packaging and the Environment (INCPEN)
 Forms of Food Wastage
• Food wastage can represent a much greater
financial loss than just the cost of spoilt product. -
---For example, there may be costs associated
with salvage, disposal, administration,
replacement, insurance and litigation.
• There is the potential loss of customer goodwill,
which is an important consideration in today’s
highly competitive marketplace.
A Tetra Pak motto is that :
a package should save more than it costs.
 The societal benefits of packaging may
include the following:
• Prevents or reduces product damage and food spoilage,
thereby saving energy and vital nutrients, and protecting the
health of the consumer
• Requires less municipal solid waste disposal since it promotes
processed food residue recycling for use as animal feed or
compost. For example, from 454 g (1 lb) of fresh corn-on-the-
cob purchased at the supermarket, the customer eats
approximately only 170 g (six ounces), and the rest ends
up in the trash can and, ultimately, in the local landfill
(Institute of Packaging Professionals, IOPP, USA). This same
amount of edible frozen corn can be packed in a polyethylene
bag weighing less than 5 g (less than 0.18 ounce)
The societal benefits of packaging may
include the following: con’t
• Lowers the cost of many foods through economies of
scale in mass production and efficiency in bulk
distribution.
• Savings are also derived from reduced product damage
• Reduces or eliminates the risk of tampering and
adulteration
• Presents food in an hygienic and often aesthetically
attractive way
• Communicates important information about the food
and helps consumers make informed purchases
 Figure 1.1 Food distribution systems
(adapted from Paine & Paine, 1983).
• Farms
• Packer
• co-ops
• Primary processors
• Secondary processors
• Regional distribution centres, wholesalers,
• cash and carry
• Retail outlets
• Consumer
 Current public concerns related to packaging
Includes, but not limited to:
1. packaging litter and the volume of packaging waste in
municipal waste
2. cost of disposal and recovery of discarded packaging in
municipal waste
3. pollution associated with methods of disposal, i.e. landfill and
incineration
4. ease of opening
5. perception of over-packaging due to apparently excessive
lullage (free
space) resulting from product settlement
6. legibility of labels
7. integrity of information on labels
8. contamination of food due to the packaging itself
9. accidents involving packaging.