Importance of packaging Not only the high quality of goods and available cost, but also reliable, safe and esthetically attractive packaging belong to the main conditions of successful sales of food products. For transportation, storages and identifications of production are used various materials now – from a traditional cardboard and glass to innovative polypropylene with a barrier layer.
Safety of packaging sanitary and hygienic indicators of the materials used for its production (the volume of a number of the chemicals emitted from packaging shouldn't exceed admissible concentration) – the appendix 1 to TR CU 005/2011; mechanical indicators (the container has to maintain the squeezing effort, hydrostatic pressure, blows, loading at stretching and other influences according to the standards established in item 6 of Art. 5 of TR CU 005/2011); indicators of chemical firmness (indicating that packaging was steady against corrosion, oxidation, etc. – item 6 of Art. 5 of TR CU 005/2011); tightness (seams shouldn't pass air, moisture should meet the requirements – item 6 of Art. 5 of TR CU 005/2011).
Packaging classification Packaging for food products has a number of classifications. From the point of view of the use, the packaging is subdivided into a container equipment, shop and consumer, in terms of a design – into bottles, containers, coils, boxes, etc. Typical form-factors of packs are folding, non-demountable and demountable. Depending on the used materials, and respectively from mechanical stability and degree of durability, packaging means share on rigid, semi-rigid and soft.
Soft packaging Materials for this type of packiagng are: polymeric (packages, bags); paper (packages, brown paper); fabric (a twine, tapes). They are used for mechanically steady goods to protect them from damage insufficiently. Advantages of such type of packaging are low costs of acquisition and delivery and also a possibility of the sealing, that prevents oxidation of the packed food.
Rigid packing Materials for this type of packaging are: metal wares (banks, containers, tubas); tree (boxes, trays, baskets, barrels); glass (bottles, banks); polymer (barrels, boxes). Such packaging of food products makes package sustainable from mechanical disturbances, and in certain cases from influence of oxygen, microflora, ultraviolet. At the same time it is necessary to remember that the rigid container has big weight (25–30% gross) and also considerable cost.
Blown and combined packing Blown packing. Is suitable for packing of liquid, pastelike, firm and loose products, carbonated drinks. It is made of various thermolayers and represents preforms from which it is possible to blow bottles at warming up of preparations to 100 °C. Combined packing. Such type of packaging is made of polymers, paper or other materials (a foil, a cardboard) combined. The similar container allows to store a long time production, preventing loss of its consumer properties.
Packing A third of all waste which we dump is a packing from food: boxes, packages and wrappers. In the majority it is attracting, but absolutely useless things which we are intended to get rid of quicker. But packing can be absolutely different – useful and facilitating for people.
Unusual packaging Can bowl for chips. The designer of Dohyuk Kwon faced with the problem of getting chips from a bottom of a cylindrical can. In order not to tilt packing when chips have reached the critical level, the designer has suggested to transform the bank into a bowl. After removal of the compressing element the paper cylinder is turning into a figured ware. The developing packaging for sandwiches. The packing of Eat&Go was designed by students Olga Gambaryan, Diana Gibadullina, Alexander Kishchenko, Andronicus Poloz. It is very convenient to snatch a meal – the wrapper decreases its size during the process of disappearance of contents.
Packing for cheese Cheese pencils. The Deli Garage company produced Parmesan cheese in the pencils form-factor with three pieces in packing with cores of various taste – truffle, pesto and Chile. The sharpener by means of which it is possible to grate cheese directly in a plate is applied. The measured scale on packing prompts how many cheese needs to be added to this or that dish and what calories contain in each of them Cheese propeller. Cut cheese accurate slices – the big art subject to the real experts. Designers Galima Akhmetzyanova and Pavla Chuykina built in a knife into Captain John cheese packaging. The small turn of the propeller and cheese is being cut by thin plates
Ice bottle During the summer the refreshing drinks with ice become very relevant. The problem is that getting ice sometimes is complicating. Coca-Cola has solved this problem in the cardinal way – has poured the drink in bottles from ice. For purposes of hygiene and non-freezed fingers, the red bracelet with a logo of Coca-Cola is put on an ice container.
Meat freshness indicator The basic idea of this meat indicator is very simple. Meat indicator changes its colour depending of the freshness of the product. If meat is absolutely fresh, it remains yellow. If meat begins to spoil, the freshnes tape detector changes its clour. If meat is on the verge of "average freshness", tape becomes green. The more meat spoils the more the indicator becomes blue. How does work the indicator of freshness of meat? When meat, regardless of his look spoils whether chicken it, fish or beef and pork, arises a specific smell which can be detected, having only opened packing.
Indicator of freshness of meat The Japanese agency of design To- Genkyo has developed innovative price tags on meat products. They show to the buyer the freshness of meat. Price tags change color depending on the ammonia emitted by meat products. With their help it is easy to define how fresh goods lie on a counter.
Indicator of freshness of milk This work actually is pictorial food preservation deadline. The change of color will never change the lifecycle of the product, instead of that, honest information and clarified judgments will be given to customers. Therefore, I orientate this kind of package form on organic foods or high class foods which particular about freshness. It is mainly trust I want to gain from the customers. Packing consists of a three-layer film. An inside layer is a membrane, it will pass milk to the indicator. On the certain site changing the color depending on freshness of a product will be mute At turning sour of milk there are reactions to allocation of by-products. The indicator is under construction that at achievement of predelyonny concentration of by-products, the sensor changes the color.
Edible Belu corn bottle Plastic bottles recycling takes too much time. This problem by now is solved by the implementation of corn bottles. Water expiration dates in a such type of container is about half a year. It is needed to use about 65 grams of corn to produce half liter bottles, instead of 0,027 liters of oil with emissions in the atmosphere of 0,04 kg of carbon dioxide. By using this technology of expense of oil it is possible to reduce consumption of oil by two hundred million litres. It will save the atmosphere from emission of three hundred twenty thousand tons of carbon dioxide. These goods, made of biological plastic are considerably different from ordinary ones. They are made of corn, grain, potatoes.
Ooho - a container from seaweed The Fast Company of London has presented the latest invention recently – the specialized container Ooho for preservation of water liquid. This container easily preserves the fresh water. This type of packaging was developed by the designers from Great Britain. It is made on the basis of seaweed. The structure of a membrane is made of chloride of calcium, sodium alginate. They in the form of gel kind of envelop liquid which remains in a vessel. The bottle can easily be dissolved in water. What is interesting, its shape slightly reminds a shape of a drop, it is completely utilized and is edible.
Active packaging Active packaging assumes use of the special agent in packaging which influences a condition of the internal environment in which to be stored the product. It is well-known that many food products are not resistant to the process of oxidation while storage under the influence of residual oxygen in packing. There are several ways to reduce oxygen level in packing. Nowadays only two ways are widely used in packaging industry. It is vacuum packing and packing in the gas environment with use of CO 2 (carbon dioxide), as it provides the decrease of bacterial activity. Naturally both of these ways considerably reduce oxygen level in packaging. Active packaging for cheese allows to keep longer its freshness. At the left – the cheese packed into a usual film, on the right – in active one. All cheeses are matured the same time