Good food packaging should be: • Safe and non-toxic • Hygienic • Easy to open and reseal • Economical to produce • Strong and long lasting • Biodegradable or recyclable • Odourless • Moisture- and vapour-proof • Able to prevent contamination by micro-organisms • Attractive – colours help the product stand out; the shape should be simple or striking and the image or logo should stand out
Did You Biodegradable means that a material is capable of decomposing.
Recycling is the process of turning used waste and materials into new products. This prevents potentially useful materials from being wasted, as well as reducing energy use and pollution
• Fruit • Fish • Soft drinks • Butter • Takeaways • Coffee • Whipped cream
Know? If a substance enters a food indirectly, e.g. from packaging, air or careless handling, it is known as a contaminant.
Advantages
• Totally protects food by preventing the entry of gases, micro-organisms and moisture
• Cans and tins are easy to stack and store
• Metals can be heated, but not in a microwave ( see p. 127)
• Can be lacquered to prevent reaction with food
Environmental impact
• Metal is a limited and non-renewable resource • Non-biodegradable but recyclable • Metal makes up 3.5% of domestic waste • Recycling saves raw materials and energy • The aluminium can is one of the most valuable waste materials
• Recycling aluminium cans uses only 5% of the energy that would be needed to make them from scratch
To lacquer is to put a protective coating on inside of tin to protect the food.