For most food products, the main objective of food packaging is to ensure the safety of the product and preserve it in good condition for the anticipated shelf life.
The package should also minimize product losses (waste) throughout the food handling and distribution chain.
Food packaging is to hold the food quality – ideally in the condition in which it was prepared by the food manufacturer – until it is ready to be consumed. The quality of food is to be retained as much as possible during the time between period of release and time of use.
It requires a combination of properties and/or characteristics and although each recognized packaging material possesses some of these, sadly no one material possesses them all.
With a planned schedule of food production, storage and shipping time, the manufacturer have to design packaging method systems capable of delivering the food to the consumer with the level of acceptable quality expected by the consumer.
Objectives of Food Packaging
