Food Packaging Materials. Comparison of Materials Used for Packaging Purposes

Thesis Overview

<p> 1 Introduction&nbsp;</p><p>Keywords such as “food” and “packaging” relate to variety of new articles, publications and materials when typed into search bar. Nowadays, the topic of packaging arises interest seeking more detailed information about different aspects and influence it has over supply chain and consumer’s attitude. The potential of package itself is still one of concepts in companies that are not developed to its true extent. The awareness about the issue is presently rising, and there is growing number of materials to learn from, as this issue taps into every individual’s life. In addition, it affects companies in multiple various ways starting from presentation of products to customer, resources apportionment, protecting products, however the materials can also influence logistics, waste, cost structure and environment as explained further in other chapters. The packaging industry totally covers 2% of the gross national product (GNP) in developed countries (Robertson, 2013: 1), having potential to rise in the future because new products enter market every day. As Coles and Kirwan mentioned in the beginning of the book Food and Beverage Packaging Technology, there are rising pressures from the public and organisations that attempt to convince large brands producing physical goods to be conscious about environment and consider their impact on it by choosing sustainable packaging (Coles and Kirwan, 2011: 2). The issue does not only cover the material used on the package itself, but also the waste regulations, energy allocation while considering the purpose of the package itself. As J.P. Jacob (2010) mentioned in his book about food packaging: there are three functions of a package: preservation, presentation and protection. Determining his three attributes is rather simple, logical but it leaves aside other necessary functions to consider. He was followed by Gordon L. Robertson (2013), who describes four package functions: Containment, Protection, Convenience and Communication, also taking into account consumer’s usability factor so the package is easy to open, and possibly close, carry, handle, dispose of. The opinion about package functions is argued by many other authors based on their expertise. For example, Will Burke who is a branding and packaging expert, identifies three main categories when choosing a successful package design: authenticity, meaning and whether it is compelling with the brand image (Burke, 2011). <br></p><p> This thesis analyses package materials used for three products: tea, chocolate and milk, which are familiar to audience and they represent typical household products purchased rather often. Modern companies do not use package only as a means of cover for the product, they developed it as a tool which enables brands to communicate with customers, it contains information not only about the content of the package itself, but about the brand. there is a whole science behind choosing colours, fonts, images and other means of presentation which are the main focal point of design team, later followed by the engineering side of the manufacturing which has to bring the concept to life. It would be ideal if sustainability, energy and waste management would be on top of designer’s mind when creating new product, however as evidence from grocery stores, supermarkets and department stores across the world shows, in most large brands, there are usually different priorities. <br></p><p> <b>1.1 Research Question and Aim of This Thesis&nbsp;</b></p><p>The aim of this paper is to analyse packaging industry with focus on frequently used materials and the role of synthetized polymers with emphasis on sustainability. To provide all readers with sufficient information, this paper includes history of packaging, regulations regarding materials that come to contact with food, product marking and symbols used, plus a short introduction to sustainability and logistics aspects that influence packaging market today. Technology and new materials allow companies to substitute elements which cause emissions together with post-consuming issues (such as littering and increased waste) for renewable, recyclable and re-usable resources. Which compounds are performing on highest level for chosen products, considering the packaging functions? The research question is derived from the fact that majority of packages are not universal or suitable for all the products they are used to cover. Every product has specific requirements for packaging, therefore certain package materials are performing on higher level to sustain its desired condition. The reasons why certain package types provide enhanced fortification is explained further in this thesis when considering packages of three specific products. Example of advanced level of performance could be demonstrated with milk. Using a package that provides light barrier extends the shelf life and protects milk substance when exposed to daylight. Moreover, even packages that maintain thermoregulation are available, even if not companies are using those as their packaging material. Finally, it is obvious that laminated carton box represents advanced form of milk packaging than transparent glass bottle. <br></p><p> <b>1.2 Methodology and Research&nbsp;</b></p><p>The study is based on secondary qualitative research of literature about packaging technology with regard on three products: milk, tea and chocolate. These three products were chosen based on familiarity and popularity among consumers. Tea, chocolate and milk are products purchased globally and they are simply recognized. Tea represents dry product category and therefore it connects to those types of packaging suitable for majority of dry food products such as: candy, flour or peanuts. Milk represents still drink category, even though, milk is bio-based and more difficult to maintain fresh. Therefore, it represents common drink category such as water, soda, other drinks packaged in bottles, plus the conservation requirements of milk could be applied to other products that have to be sterilised such as pickled products which are packaged in similar fashion. Chocolate embodies food category that is thermos-sensitive in order to remain is specific shape, similar to other products as butter or cheese. Information provided in this paper is founded on multiple recent publications, online research and knowledge gained throughout studies without affiliation to any companies or organisations. Majority of information is based on factual data; however also fundamental packaging theory is mentioned as well. The thesis includes introduction into fundamentals of packaging, history and development of packaging materials, government regulations, sustainability and logistics followed by direct description of packaging types, their benefits and disadvantages throughout company’s supply chain. <br></p>