Packaging shall mean all products, made of any material whatsoever, to be used for the containment, protection, transfer, issuance and presentation of goods, from raw materials to finished goods, and from the producer to the user or consumer.
Thereby, the value of the package is uniquely determined by the consumer, depending on the context of use and can, for example, include the preserving of fresh food, supporting the handling and protection of food during purchase, the storage and use process, or providing information regarding ingredients, recipes, and food safety.
Packaging is necessary to contain, support or preserve that product over its entire design life and all elements are intended to be used, consumed or disposed of together.
Packaging functions include physical and chemical protection and preserving of the food content, package sizing, information on food security, and easy to empty functions, for example. In addition, there have been significant advances in technology to extend the shelf life of products.
Food packaging can retard product deterioration, retain the beneficial effects of processing, extend shelf-life, and maintain or increase the quality and safety of food. In doing so, packaging provides protection from 3 major classes of external influences: chemical, biological, and physical.
Lamination is common process in food manufacturing factories, as aluminum enhances permeable materials and therefore the products are soundly preserved in aseptic package. Aluminum foil is commonly combined with paper and cardboard materials to extend shelf life of products by providing sufficient barrier.
It also includes functions to communicate, promote and transact products. Packaging gives a good look and glamourizes the packets for marketing, besides making it convenient for the user. The packets contain labels, which give specific information about the contents, dates of manufacture and expiry, nutrient values, details of manufacturer, etc.
Packaging: Preserve and protect the product
