Effective Packaging TLE 9.jjjjjjjjjjpptx

educational purposes

1. EFFECTIVE FOOD PACKAGING By : Sir. Enzo

2. Introduction The goal of effective food packaging is to maintain the high-quality attributes of the food according to enterprise standards and specifications. Such attributes include appearance, flavor, color, texture, and the nutritive value of the food.

3. To realize this goal, consider the following input: . 1. Adequate Knowledge on Changes Affecting Food This includes knowledge of physical, biological, chemical, and biochemical changes that take place in food even before it is packaged. Applying this knowledge in designing the types of packaging to meet the requirements of specific types of food can prevent food deterioration.

4. Food deterioration may be caused by : 1. the interaction between the package and the food content; 2. the package and external factors (transporting, handling, external temperature, and external environment); 3. internal temperature; and 4. the size, color, and/or texture of content.

5. 2. Food Safety, Laws, and Regulations The country's Food and Drug Administration (FDA) under the Department of Health is responsible for regulating the manufacturing and packaging of food products in accordance with the health and safety standards, locally and internationally. The FDA regulations should not only include the size, shape, and type of materials of the package suitable to a specific type of food, but it should also regulate the following:

6. a. the lead content of cans to prevent toxicity or its reaction to acidic foods; b. the amount of chemical preservatives added to cure or processed meat; c. the amount of coloring added to beverages and other types of food; d. the temperature required to store packaged food on shelves and storage facilities;

7. e. the types of material, design, and thickness of a package as to allow the exclusion of oxygen to render vacuum packing; f. the use of high pressure instead of high temperature; and/or g. the label that describes and identifies the content of the food, including its expiration date, nutrition facts, and directions for use.

8. All of these should be regulated and must be part of the preservation methods that take place prior to actual packaging in order to meet customer expectations-wholesome and undamaged food and easy-to- open packages.

9. 3. Competitive Products and Brands Entrepreneurs who intend to go into the same line of products as other existing brands can do a benchmarking or conduct a study on the quality and type of package used by the competitors. To make a product competitive in the market, better packaging, lower price, easy-to-open packages, and good quality of content can lure potential customers into looking into and trying the product. If it proves equal or better than the existing brands, you can establish a market of your own.

10. 4. Food Marketing Program Plan a marketing program for your products to create awareness and patronage. You should have a marketing strategy at different phases of the program to sustain the viability of these products in the market. The marketing program should be based on research data that picture the status of your brand and other brands of similar products. Whether to plan an aggressive promotional program for a specific product depends on this database.

11. A marketing program does not start and end for a given period. It must be continuous to sustain awareness, acceptance, and patronage of the product to compete with other brands of similar products. A marketing program contains marketing strategies on how to promote the product.

12. ACTIVITY: Bring the following materials. Ruler Scissors Cutter Pencil Double sided tape Cardboard/Folder Sticker Photo paper Plastic

13. Thanks!