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Unit 2: Food Packaging, Food Labels, and Designing a New Food Product

Unit 2: Food Packaging, Food Labels, and Designing a New Food Product. 4.1 explain the functions and considerations for food packaging 4.2 identify and explain the information required for labels on food products made in Canada New Food Product Project:

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Unit 2: Food Packaging, Food Labels, and Designing a New Food Product

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  1. Unit 2: Food Packaging, Food Labels, and Designing a New Food Product 4.1 explain the functions and considerations for food packaging 4.2 identify and explain the information required for labels on food products made in Canada New Food Product Project: 4.3 design, develop, make, and present a food product identifying and anticipating major variable that may impact on the final quality of the product

  2. Brainstorm in your binder a list of considerations for food packaging • List examples of food packaging. For each type of packaging you list, create a chart showing what you think are the advantages and disadvantages of each type of packaging you listed.

  3. Notes: Food Packaging • It has many purposes: • Protect it from damage • Containment • Protect it from pilferage (tamperproof) • Protect it from contamination • For sanitation purposes • For convenience (example; single serving) • Labels are required to communicate to the consumer: nutritional information, use and/cooking instructions

  4. Notes: Different types of packaging • Cans • Glass bottles/jars • Plastic pouches or containers • Cellophane • Foils/aluminum • Paperboard • Composites (plastic plus paper, metal and paper, plastics)

  5. Note: Properties of different types of Packages Cans and/or Aluminum • Should be strong, easy to make (cost effective), ability to be recycled, inexpensive, resistance to corrosion, lightweight, nontoxic, easy to open, and impermeable to microorganisms, light, air, or water

  6. Notes Glass: -transparency, cost, returnable or recyclable

  7. What are the functions and requirements of package design?

  8. Notes: Requirements and Functions of Package Design: • Marketing purposes • Technical research • Manufacturing and Engineering • Purchasing

  9. Notes:Important Considerationsfor package design Product Characteristics: hazards, shape, composition, weight Process and Handling: temperature, tamperproof Retailing Needs: size, shape, display, price, UPC, expiry date Consumer Needs: disposable, reusable, convenience, sales appeal

  10. Notes: Food Additive labeling • Additives must be identified on a label • “Flavored” on a label means the ingredient is natural. • “artificially flavored” means an additive

  11. Did you finish the Unit 3 Lab #8 on page 43? • (procedure plus 5 analyzing results questions)

  12. http://www.healthycanadians.gc.ca/pr-rp/cfli-icepa_e.html • http://www.inspection.gc.ca/english/fssa/labeti/guide/toce.shtml • http://www.inspection.gc.ca/english/fssa/labeti/nutrition-pagee.shtml • http://www.allergicliving.com/features.asp?copy_id=57

  13. Have you seen the following on food labels? • Free, Low, Lean, Extra lean, High, Good Source, Reduced, Less, Fewer, More, Light • What do you think each means to the consumer?

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