The type of packaging that one decides to use in packaging their food product is a very strategic business decision that determines the quality of the food product, its shelf life, the image it presents to the consumers, cost of packaging and profitability. When choosing the type of food packaging, there are certain things that you have to put into consideration the type of food you are packaging, how you will transport the foods and how you will store the foods. Below is a guide that will help you select the most suitable packaging product for your food products.
Of course, Shelf Life and Durability have to be taken into consideration.
The packaging should also promote the utilisation of the product after it gets to the supermarket or any other store since it must also preserve the product till it gets sold. Identify the time for which you require this product for its use as well as consumption without compromising on its quality. Prolonged shelf life products like grains, cereals, preserved foods and others have comparatively longer shelf life, while the foods that are more sensitive to heat, light and humidity such as fresh vegetables, fruits, milk products and sea foods have comparatively shorter shelf life and these need more protection and sturdiness. Factors that affect fresh produce shelf life include exposure to air, fluctuations in temperature, moisture loss and physical damage thus packaging that would reduce their impact could increase shelf life. This is where the focus should be placed on maintaining quality of spoil-sensitive products through the use of MAP, enhanced barrier features, and additional padding.
Analyse Some Characteristics of Your Food Item
Evaluate the inside and out appearance of your food, and how this may affect the packaging. The nature of the surface, its water activity, the density, the pH level, and the sensitivity to microbes of the foods should in principle influence packaging greatly. It is also essential to understand that the nature of foods such as dry, crispy, oily, or viscous are different from moist, delicate, or fluid products and therefore their packaging requirements are also distinct. Some chemical properties and more particularly acid or alkaline foods also have deteriorating effect on the packaging or contaminate it. This indicates the packaging that can be used to avoid having your product react with the packaging or degrade over time.
Consideration of the Transport & Distribution cost
The process requires thinking about the possible risks that the food product may experience through the entire supply chain. The best packaging should protect and preserve the product until it is consumed by a consumer from the time it is stocked in the warehouse. Understand vibrations, temperature, height, and physical handling through transportation in trucks, ships, train or aircrafts. The commodities that are exported across the country borders also have specific rules regarding the kind of packaging they allow and the maximum residue levels allowed. It is also important to consider all modes of transportation as a factor when choosing food packaging.
The following strategies pertain to alignment with preferences of the target consumer:
The right packaging also serves the right purpose of conveying the essence of your brand and the value it offers to the consumers. Purchase decisions regarding packaging related to perceived quality, nutritional value, processing, sustainable, and ease of use are likely to occur in-store and are likely to be rapid. Use commodities and layouts which show that you are new, healthy, and have nothing to hide to your targeted consumer group. It is also important to note that the current generation is more conscious about the environment and therefore they prefer products that are packaged in compostable, recyclable or minimal plastic. Time-starved families look for convenience while those who aim to live a healthier life look for products labelled as natural, organic and non-GMO. Being familiar with the customers and their demands, one should select proper food packaging materials.
Compare Different Packaging Materials
Due to the fact that there are numerous food packaging types available, it is important to reduce the choice to particular types of packaging materials as close as possible to the safety and quality of the product. Common materials each offer unique advantages and disadvantages:Common materials each offer unique advantages and disadvantages:
- Plastics – Resistant to water and tears and increase the sustainability; suitable for foods with high barrier claim.
- The metal, steel and aluminum – Non-porous and sturdy for holding solid, heat stable, prepared foods and drinks.
- Glass – Made of chemically non-reactive materials so that the foods stay fresh but they are typically heavy and also brittle.
- Paper & Cardboard packaging – Ideal type of packaging material which is both cheap and easy to recycle and is suitable for packing dry goods.
- Wood – Natural material that is commonly employed in the design of transport packaging especially where products can be preserved for some time before being sold out, such as shelf-stable or frozen items.
Evaluate Different Package Formats
However, other external factors such as the package material type, shape, size and style of the closure also have an effect on the performance. Key packaging formats include:
- Re-sealable packaging – Pouches, wraps, and bags that can be heat sealed, made of plastic, foil, or paper which is ideal for lightweight products such as food products and pharmaceuticals.
- Rigid plastic packaging – Food containers, bowls, trays, clamshells, cups and tubs for various foods such as prepared meals, fruits, vegetables, other food that needs to be packed and transported in individual packs such as salads, meats, cookies, baked products among others. These can offer more exposure especially when considering the keyhole slots.
- Cartons – Rectangular and usually shelf-stable packages produced from paperboard or plastic, which may contain metalized or foil/plastic barrier layer. Made of plastic, it is suitable for milk, juice, soup or any other liquids.
- Tins, barrels and crates – Metal, glass or cardboard containers that hold between 5 gallon and 210 liters, suitable for shelf stable or bulk storage and transportation.
- Modified atmosphere packaging (MAP) – Carbonated trays or flexible bags with improved gases to keep the food fresh for a longer time.
- Aseptic packaging – These are containers that have been pre-sterilized and they do allow external microbes to penetrate the package and contaminate the item inside without the need for refrigeration. Bankart and al used long shelf-life foods exports such as milk and juices.
Package shape may affect the maximum capacity of the product volume, and the manner by which consumers handle it; closures help retain freshness and tampering indicators to enhance safety; consider these as well.
To operate legally and effectively, a food business must adhere to national and/or regional food safety regulations.
When choosing your packaging material, it’s important to meet all the food safety requirements, labeling, and migration as well as contact limits per your region. Acceptable packaging material concerning the composition, emission of certain chemicals, traceability codes and disposal labeling as pertaining legislation for packaging materials that seeks to reduce contamination and protect health of its consumers. Develop a strong relationship with suppliers so that they can help in the assessment and confirmation of packaging safety.
Balance Cost Considerations
Of course, functionality is crucial but remember that packaging is a considerable expense for the food business, so strive towards a healthy mix of performance and cost. When buying such items, try to take the cost per unit of packaging material and equipment in relation to its acquisition cost, the rate of replacement, the cost of storage and labor costs. Perform costing simulation for the packaging system that encompasses all aspects throughout the packaging life cycle and the supply chain. Pricing on packaging doesn’t necessarily have to be cheaper but slightly higher than other packaging can be recovered by the benefits accrued on aspects such as protection, longevity, quality, and recyclability.
It becomes apparent that selecting the right food pack can be a complex analysis of all these many and interlinked factors from the shelf life to perceived value on the shelves. Aim to keep the protection of product quality as the most important aspect while at the same time taking into consideration the logistics requirement, branding strategies, regulations, and the cost factor. Ensure that packaging materials suppliers and producers are worked hand in hand in order to develop the best packaging design for the food product as well as for the food business. It is always possible to evaluate testing and make the right strategic decisions to create the right packaging that meets the brand and keep the customers safe, and satisfied.
