Take a look at two photos below and read the review post about functions of food packaging.
Functions of Food Packaging:
1. provide a barrier against dirt and other contaminants thus keeping the product clean
2. prevent losses. For example, packages should be securely closed to prevent leakage
3. food against physical and chemical damage. Harmful effects of air, light, insects, and rodents.
4. package design provides protection and convenience in handling and transport during distribution and marketing
5. help the customers to identify the food and instruct them how to use it correctly
6. should persuade the consumer to purchase the food.
The question is which of the two packaging performs better? You would probably say that potato packaging is better than of toasted bread. Potato chips’ package is a laminate of aluminum foil and several layers of plastics. The package was also inflated with inert gas to maintain product freshness, protect it from handling damage and maintain a long shelf life. It provides good barrier to oxygen, light, insect and dirt. It is easy to handle because of its inflated shape. The container is also beautiful, your child will like it better than bread. Number five rule is applicable only to foods like instant noodles, spaghetti and gelatin.
Toasted bread was packed in an ordinary polyethylene bag(PE). Literally, it is inferior as compare to laminated aluminum foil. Do you think PE bag was good enough? Well, my answer is yes! Why?
1. Produce in low volumes. The product route is from manufacturer to delivery man to sari-sari stores and to consumers. Low production volume and short product route allows the product to be sold in period not more than two weeks. These allow the product to perform function 1 to 4. Are you confused?
2. The label is informative enough.
3. This product was meant to be sold to class C and D markets. You can buy it for six pesos and its enough for your morning snack. The other was also cheap but the content is in question.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.