There
are a wide range of packaging materials for food packaging. Depending on
the food items, their state whether raw, fresh, cooked or grocery items,
solid or liquid, packaging materials are decided upon. Materials used in
packaging food includes paper, printed and coated plastics, cellulose
films, aluminum foils. Available in the form of boxes, bags, pouches,
sachets, rolls or sheets, food packaging can be laminated, lacquered,
extrusion coated, or printed.
Types of food packaging
- Packaging of fresh and frozen food
For packaging of fresh and frozen food, different materials like
PET, nylon, PE lamination, aluminum foil are used as they have great
stamina under frozen conditions. They are available in the form of
pouches with easy sealing and opening features. There are stand up
pouches which increase the shelf life of the food and are
particularly made for frozen food items. When we talk about frozen
food, it include ice creams, frozen fruits and vegetables etc. while
the fresh food include poultry, meat, processed meat, seafood,
convenience food, soups etc.
- Reclosable snack packages
These are specially designed packages for storing snack items like
cookies, biscuits, namkeens which can be consumed once and the
packet can be re-closed or resealed again to keep the food fresh.
Generally they are available with zippers for easy opening and
closing of the packet.
- Beverage packaging
Beverage or liquid packaging requires extra care and attention. The
packaging material should be such that they have adequate barrier
properties so as to prevent any kind of leak. They are usually
available in tetra packs or stand up pouches with spouts for easy
pouring of the liquid.
- Packaging materials for dry groceries
Special packaging is required for packing dry grocery items like
tea, coffee, milk, dal, rice, powdered soup etc. It is very
essential to maintain the flavor and retain the taste of such items.
They are packed in pouches or bags which are usually laminated as
the laminated material is perfect o protect dry items from water
vapor and aroma loss. Vacuum packaging is also recommended.
- Ready-to-eat packages
These packages are designed in such a way so that they can be
microwave or oven heatable or boiled in water without damaging the
packet and the contents inside the packet. These packages must also
have good seals for durability and also be easy to open with
excellent barrier properties. Films coated with aluminum or
polyvinylidene chloride (PVdC) or metalized and clear polypropylene
films are used to make such packages.
- Fresh cut fruits and vegetables packages
Nowadays, pre-cut and pre-packaged salads, fruits, vegetables are
increasingly available. These food items should properly packed to
retain their freshness. Packaging films for fresh cut fruits and
vegetables must have a high oxygen transmission rate (O2R) to allow
the food to breathe and they must seal out dust, microbes, and other
foreign particles. The packaging film should be crisp so as to give
the impression that the food is fresh. Depending on different
laminations, different breath rates are formed in such films.
- Retorted food packaging
This is one of the fastest growing food packaging. They are usually
in the form of cans. But nowadays they are available in pouches ,
trays and cartons for the conveniences of the customers. Packaging
films for retort food packages must meet the FDA's requirements for
retort applications. They must be stable at temperatures up to 125
degrees Celsius. These packages require high seal strength so that
they do not burst while being heated. They should also have
excellent barrier properties for extended shelf life. Generally
films like polyester and nylon films or combinations of both are
used to make packages.
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