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☰ PACKAGING DESIGN CASE STUDIES ☰

📚Total number of case-studies: 5

🙋Foreword

The design of a package must take into account an ever-increasing number of criteria. End-of-life criteria are becoming more and more important. However, they should not replace technical and regulatory specifications. The new stakes (end of single-use plastics, material substitution, design simplification, optimization for recycling and reuse) combined with the strong demand for packaging redesign makes it necessary to develop more systematic and optimized practices for food packaging design.

This section does not make lengthy statements and suggests approaching design questions by example. There are enough case-studies to illustrate the adaptation to the characteristics of the packaged food product and the needs of the consumer.

The reader/trainee is encouraged to follow the associated lectures before starting with these case-studies.

 

FRESH FRUITS & VEGETABLES PACKAGING | 🍏🥝🍓🥕🍆🥑🥗

📚parts: 1 | This case-study reviews the different packaging systems applicable to fresh fruits and vegetables.

📗Packaging for fresh & processed fish | 📄33 slides | 🏫UZAG-PBF, Zagreb, 🇭🇷 | 🔉English | 🔝 🔖Content of the case-study: Factors influencing quality of fresh fruits and vegetables. Review of packaging materials and their properties: mechanical properties sealing reliability transparency barrier properties preventing condensation edible coatings Packaging technology Air packaging Controlled atmosphere storage Modified packaging atmosphere passive modification active modification Intelligent packaging

 

FROZEN FOOD PACKAGING | 🥔🍟🍦🍨🥩🍗🍤🥖🥐🥦🌽

📚parts: 1 | This case-study reviews the different packaging systems applicable to frozen food packaging.

📘Packaging for frozen foods | 📄83 slides | 🏫UZAG-PBF, Zagreb, 🇭🇷 | 🔉English | 🔝 🔖Outline Deterioration mechanisms for frozen foods Packaging requirements Protection Requirements: product, process, packaging system Overview of materials Paper & board (corrugated) plastics (mono and multilayer, bags, pouches) Examples: fish, meat, poultry, fruit & vegtables Alumnum (foil trays, pans) edible coatings Closure systems (tamper-evident) Examples of packaging frozen vegetables frozen fruits frozen bakery products Packaging technology Vacuum packaging Active packaging (oxygen scavenger, absorbents) Intelligent packaging (time-temperature indicators, freshwatch indicators) Shelf-life of frozen products Meat and poultry products Seafood products Frozen vegetables Safety concern: migration of packaging constituents

 

FISH PACKAGING | 🐟🥫🍣🍤🐚

📚parts: 3 | This case-study reviews the different packaging systems applicable to seafood products (processed or not).

📕Packaging for fresh & processed fish (part1/3) | 📄33 slides | 🏫UZAG-PBF, Zagreb, 🇭🇷 | 🔉English | 🔝 🔖This section is introductive to the case-study: Fish contamination and spoilage Packaging materials requirements Review of rigid containers lacquered cans alumnum cans glass jars freezer containers Food processing is not considered. The type of material is very important for thermally processed foods, but less critical for frozen and chilled foods.
📙Packaging for fresh & processed fish (part2/3) | 📄34 slides | 🏫UZAG-PBF, Zagreb, 🇭🇷 | 🔉English | 🔝 🔖Review of flexible containers: flexible containers vacuum packaging modified atmosphere (MAP) principles packaging collapse MAP gases oxygen requirements of microorganisms effect of CO (not authorized everywhere) effects on anaerobic flora Aseptic and clean packaging filling is not described.
📔Packaging for fresh & processed fish (part3/3) | 📄35 slides | 🏫UZAG-PBF, Zagreb, 🇭🇷 | 🔉English | 🔝 🔖Cont'ed Review of the performances of the different packaging technology (air, vacuum, MAP) shelf-life of fish products sardines, cod, trout seafoods effect of temperature advantages & disadvantages Active packaging O2 absorber CO2 emitters Intelligent packaging freshness indicator temperature abuse indicator Applicable food and packaging laws are not presented. Several regulations (EU regulation (EC) 178/2002, USA: 21 CFR 123) requires seafood processors to identify food safety hazards that are reasonably likely to occur and to develop plans for the control of those hazards. The 4th edition of the comprehensive FDA's "Fish and Fishery Products Hzards and Controls Guidance" can be read from this page.

 

PACKAGING PRACTICALITY : MINERAL WATER BOTTLE CASE STUDY | 🥛🧃🍾

📚parts: 1 | This case-study of packaging design addresses packaging convenience and illustrates how to combine creativity and practicality.

📂Packaging Practicality: mineral water bottle | 📄19 slides | 🏫LNE\RMT ProPack Food, 🇫🇷 | 🔉French | 🔝 🔖Packaging conveys information but also visual communications via its shape, color, typography, visual arts and pictures, etc. Structural design is different from graphic design (2D CAD Drawing) and adresses complex mechanical questions, such as stability, stress test, predeformation to make it collapsile, prehensibility. Creativity, ease of use and mechanical design must be tackled head-on and tested with prototypes. Feedback from the consumer user is important at this stage. This is what this case study presents. Safety aspects are not described, but general aspects of quality and food safety management for packaged water in Europe can be read here.

 

STRENGHTHENING FOOD PERCEPTION VIA PACKAGING: YOGHURT CASE STUDY | 🍯🥄👄

📚part: 1 | This case-study of packaging design addresses packaging convenience and illustrates how to combine creativity and practicality.

📁Packaging Practicality: mineral water bottle | 📄30 slides | 🏫LNE\RMT ProPack Food, 🇫🇷 | 🔉French | 🔝 🔖Summary of the finding when 3 commercial yoghurts are tested in three different glass packaging: The general analysis of the effect of the shape of the packaging on the perception of the product highlights an impact of the shape of the packaging on the overall appreciation of the product, taste appreciation and consumption intentions. Appreciation and consumption intentions are more favourable when yoghurts are associated with the round verrine, rather than the angular verrine. On the other hand, the perception of the sensory characteristics of yoghurts is not altered depending on whether they are associated with round or angular packaging. The most important changes in the perception of the products observed in this study are between the stage when the product is presented "bare" (in a white cup) and the stage when it is associated with a packaging. The presentation of a product associated with a packaging thus modifies the hedonic evaluation of the product with a direct repercussion on the intention of consumption.

 

 

🙋Disclaimer

The presented case-studies are not exhaustive and cannot be considered sufficient to validate the safety and the shelf-life of commercial products. 🚩 HACCP is mandatory to prevent the spread of foodborne diseases through juice, meat, poultry and seafood processing, including packaging.

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PROJECT FITNess - funded by the European Union's ERASMUS programme (contract 2017-1-FR01-KA202-037441) Food packaging open courseware for higher education and staff of companies Partners: Croatia (UZAG-PBF), France (ACTIA, LNE, AGROPARISTECH/INRA, AGROSUP DIJON), Germany (TUM), Portugal (UCP), Spain (CSIC) - Report issues

$2020-12-29$