TLE - L1Q4 [Packaging]

• Packaging


  The process of enclosing a product in any acceptable or suitable container in order to protect what it sells and sell what it protects
• Packaging process


  1. Designing

  2. Evaluating

  3. Producing packages that are appropriate for each type of product
• Packaging is a part of the entire production cycle, production does not stop at the finished product
• Stages of production cycle

  • Manufacture
  • Production
  • Transportation
  • Distribution
  • Consumption
• Packaging as marketing strategy

  • Finished products need to look neat, clean, attractive, decent, glamorous, and expensive-looking for consumers to patronize
• Modern concepts of packaging

  • As an investment
  • As marketing tool
  • As more than just a container
  • As just-oriented
  • Socially-focused
• Levels of packaging system

  • Primary package
  • Secondary package
  • Tertiary package
• Primary package


  Individual package that immediately contains the product for individual end users
• Secondary package


  Bigger package which contains several individual packages
• Tertiary package


  Biggest package which contains products in secondary packages, ready for shipping
• Reasons for packing food items

  • To preserve the food
  • To contain products for easy transport
  • To describe and identify content
  • To protect the content
  • To have product sales appeal
  • To help keep to the minimum cost of production and distribution
• Effective food packaging


  • Adequate knowledge of changes affecting food (physical, biological, chemical, biochemical)
  • Applying this knowledge to design types of packages to meet the requirements of specific types of food that can prevent food deterioration
• Competitive products and brands

  Better packaging, lower prices, easy-to-open packages, and good quality content can lure potential customers to look and try the product
• If a product provides equal or better than existing products, you can establish a market of your own
• Food marketing program


  1. Plan

  2. Based on research data

  3. Ongoing, not for a given period

  4. Contains marketing strategies on how to promote a product
• Information included in labeling

  • Directions to use a product
  • Transportation instructions
  • Recycle or dispose of the package
  • Ingredient
  • Net weight
  • Manufacturing company
  • Date of expiration
  • Date of manufacture
  • Nutrition facts
  • Name of the product
• Importance of labeling


  • Ensures adequate and accessible information is available to the next person in the food chain
  • Ensures the lot or batch where the manufactured product belongs can be identified or recalled if necessary
  • Essential in product recall and effective stock rotation
  • Enables customers to understand the information and make a wise or better choice
  • Enables customers to prepare and use the product correctly
• Types of packaging materials

  • Plastic
  • Metal (Aluminum, Tin)
  • Glass
  • Brick carton
  • Cardboard
  • Polystyrene
• Plastic


  Most common packaging, especially on dried fruit. Lightweight, durable and cheap, but difficult to dispose of because it's not biodegradable
• Metal


  Commonly used in canned goods
• Glass


  Ideal type of packaging especially for brine and syrup as it doesn't react with the food
• Brick carton


  Major packaging for milk, juices, and other beverages. Light, durable, airtight, easy to handle, and attractive, but difficult to reuse or recycle, and costly
• Cardboard


  Commonly used in packaging fresh fruits, can also serve as secondary and tertiary packages, can be reused or recycled
• Polystyrene


  Used as a container for take-out food
• Characteristics of good packaging

  • Non-contaminating
  • Appropriate dimension for the selected food
  • Visually appropriate to functional need
  • Capable of protecting food from damage
  • Non deterioration of flavor, appearance color, texture, and nutritive value of the food
  • Environment-friendly, stackable, and transportable
• Packaging


  The process of enclosing a product in any acceptable or suitable container in order to protect what it sells and sell what it protects
• Packaging process


  1. Designing

  2. Evaluating

  3. Producing packages that are appropriate for each type of product
• Packaging is a part of the entire production cycle
• Production does not stop at the finished product. It continues until the finished product is properly packaged and ready for distribution
• Production cycle stages


  • Manufacture
  • Production
  • Transportation
  • Distribution
  • Consumption
• Packaging as marketing strategy

  Finished products need to look neat, clean, attractive, decent, glamorous, and expensive-looking for consumers to patronize
• Modern concepts of packaging

  • As an investment
  • As marketing tool
  • As more than just a container
  • As just-oriented
  • Socially-focused
• Levels of packaging system

  • Primary package
  • Secondary package
  • Tertiary package
• Primary package


  Individual package that immediately contains the product for individual end users
• Secondary package


  Bigger package which contains several individual packages
• Tertiary package


  Biggest package which contains products in secondary packages. This is the package that is ready for shipping
• Reasons for packing food items

  • To preserve the food
  • To contain products for easy transport
  • To describe and identify content
  • To protect the content
  • To have product sales appeal
  • To help keep to the minimum cost of production and distribution
• Effective food packaging


  Adequate knowledge of changes affecting food (physical, biological, chemical, biochemical) and applying this knowledge to design types of packages to meet the requirements of specific types of food that can prevent food deterioration
• Food safeties, laws, and regulations

  • Food and Drug Administration (FDA)
  • Department of Health (DOH)
• FDA regulates lead content, amount of chemical preservatives, amount of coloring agents, temperature required to store packaged food, types, design, and thickness of packaging material, use of high pressure instead of high temperature, label the description and identify the content of the food