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By Frank A. Paine B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D., Heather Y. Paine B.Sc., M.Sc., F.I.F.S.T., M.I.P.R. (auth.)

ISBN-10: 1461362148

ISBN-13: 9781461362142

This is the second one variation of a winning identify first released in 1983 and now accordingly a decade outdated. The authors contemplate the improvement of the ideal package deal for a specific nutrition in a specific marketplace, from the perspective of the foodstuff technologist, the packaging engineer and people all for advertising and marketing. whereas the unique structure has been retained, the contents were completely revised to take account of the significant advances made lately within the strategies offood processing, packaging and distribution. whereas effective packaging is much more a need for each form of meals, no matter if clean or processed, and is an important hyperlink among the meals manufacturer and the patron, the emphasis on its numerous features has replaced. Its easy functionality is to spot the product and confirm that it travels competently during the distribution procedure to the patron. Packaging designed and developed completely for this objective provides little or not anything to the worth of the product, in basic terms protecting farm or processor freshness or combating actual harm, and value effectiveness is the only real criterion for fulfillment. If, even though, the packaging enables using the product, is reusable or has an after-use, a few additional price will be extra to justify the additional fee and advertise revenues. Many examples of packaging supplying such additional worth will be mentioned during the last decade.

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Extra resources for A Handbook of Food Packaging

Sample text

Stenlization 4. Dehydration r 5. Mechanical separation 3. L.. 6. Physical and physicochemical separation 2. Transformation 4. Combination -----r-+ 7. Simple mixing L.. 8. Mixing with texturization 9. Heat-induced reaction and enzymatic ~ 10. Chemical reaction 5. Chemical transformation 11. Microbial action INTRODUCTION TO PACKAGING 27 existed it could be most useful to packaging and food technologists alike. A most useful paper has recently appeared which may fill the gap. One of the major problems has been the difficulty of uniquely placing a specific food in a particular class.

The latter may need to be improved by better labelling of items like foods, etc. since it is almost impossible in self-service supermarkets for the staff to cope completely. The changes that are occurring in our retailing practices need to note these facts in spite of the somewhat biased attitudes of certain reports. Consumers not only have expectations about their purchases but they also have expressed their views on what they require of packaging at governmental level. 1). The italics in the preamble have been added to bring the document more up to date.

Package design has become a major vehicle for implementing that strategy. While the history of packaging as a communication medium shows that it has progressed from concentration on brand, then on product, and finally on the consumer, all three of these elements are still components of modern package design, or at least of the thinking that goes into that design. In the simplest terms, the three elements express who sells what to whom [3]. Much of the change that has taken place in package design is in the sophistication with which these components are elaborated and used.

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A Handbook of Food Packaging by Frank A. Paine B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D., Heather Y. Paine B.Sc., M.Sc., F.I.F.S.T., M.I.P.R. (auth.)

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