PackagingPackagingDifferent reasons for

using packagingKeeps food in

hygienic conditionPrevents contents

from damagePrevents tamperingCan be used when

reheatingGives information

to customersAttracts customers

Three main typesThree main typesPrimaryContains the foodSecondaryHolds several

products togetherTransit packagingUsed when

products are being transported to the point of sale

GlassGlassAdvantagesCheap to produceConsumers can

see produceCan be filled with

a hot productRigid so keeps its

shapeCan be recycledDisadvantagesEasy to breakheavy

MetalMetal

Advantages Can be easily opened

with ring pulls Can be recycled Helps to preserve the

food(cans) Foil container can

help when reheating Foil can be different

thicknessesDisadvantages Can sometimes react

with the food

Card and paperCard and paperpaperboardpaperboardAdvantages Easy to print on Can be made in

different thicknesses Cheap to produce Biodegradable If corrugated can

protect and insulate Can be recycled Easily made into

different shapesDisadvantages Can get squashed Not waterproof

PlasticPlasticThere are many different There are many different typestypesAdvantagesLightweightCheap to produceCushion and protect

the foodEasy to print onFlexible or rigidResistant to

acids/chemicalsCan be heat

resistantWater resistant.DisadvantageNot often recycled

Environmental issuesEnvironmental issuesUse less

packagingRecycleUse renewable

resourcesUse

biodegradable packaging

What’s onWhat’s on the label? the label?

Name of product* Manufacturers name* Illustration of product e symbol for average quantity Weight* (e this tells you that the actual weight is

estimated as it might vary slightly due to what has been put in the packet.)

Description* Price Nutritional value of the product Customer’s guarantee Manufacturer’s name and address* Best before/use by date* (on fresh food a use by

date is used and food must be eaten by this date, so fresh fish would have a use by) Best before foods can be eaten after that date but may not be at their best such as biscuits or crisps)

List of ingredients* in order of weight biggest to smallest

Cooking or heating instructions* Storage instructions* Bar code Batch code

*star means must be there by law

Legal requirements on Legal requirements on labelslabelsThe name of the

productContains GM soya

or maizeWeight/volumeManufacturers

name and addressShelf life Ingredients highest

to lowestContains nuts or

traces of nuts Instructions for useStorage instructions

Voluntary informationVoluntary informationA detailed

descriptionAn illustrationEnvironmental issues

eg dolphin friendlyA bar codeA batch or lot

numberNutritional

informationServing suggestionsSpecial claims such

as low fat

Additives are also know as E Additives are also know as E numbers. The E means they have numbers. The E means they have been passed in the European been passed in the European communitycommunity By law additives must

be listed on the ingredients

The E number is a code which matches the additive as the real name may be long and complicated

Pentasodium triphosphate

E451

There are also sweeteners Flavourings thickeners'

Colours (E100s) Give colour to

drinks ,jams, icings Preservatives (E200s) Helps stop the growth of

bacteria in canned meats and sausages

Antioxidants (E300s) Prevents fats going

rancid slows down the browning of fruit and vegetables

Emulsifiers (E400s) Prevent foods from

separating such as salad cream and low fat spreads