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.