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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 prepackaged food

OBJECTIVE

TO INFORM

PARTS OF A LABEL : PDP


(Principal Display Panel)
1

2
1 Product Identity

2 Net Content Declaration

INFORMATION PANEL
6

3 Ingredient Declaration
4 Manufacturer / Distributor

5 Country of Origin
6 Nutrition Info (Optional)
7 Bar Code (Optional)
8 Certifying Body (Optional)

MANDATORY LABEL INFO


(General Applications)
1

3
4
5
1 Product Identity
2 Net Content Declaration
3 Ingredient Declaration

2
4 Manufacturer / Distributor
5 Country of Origin

LABEL INFO : Philippines


6

5
2
1 Product Identity
2 Net Content Declaration
3 Ingredient Declaration
4 Manufacturer / Distributor

5 Country of Origin
6 Nutrition Info (Optional)
7 Bar Code (Optional)
8 Certifying Body (Optional)

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 CONTENT15%
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
Pound - lb
Gram g
Milliliter ml
quart qt
meter m
Liter L or l

Ounce - oz
Kilogram kg
Miligram mg
pint pt
fluid fl
centimeter cm

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, childrens 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

End of Presentation

Thank you