What are the 6 aims of food packaging?

The aims of food packaging can be more than six, depending on how you categorize them. Here's a breakdown of six key aims, often grouped into three categories:

1. Protection:

* Preservation: This is the primary aim. Packaging protects food from factors that cause spoilage, such as:

* Microbial growth: Packaging can act as a barrier to bacteria, mold, and yeast.

* Oxygen: Some foods degrade quickly when exposed to oxygen. Packaging can limit oxygen contact.

* Moisture: Moisture can encourage spoilage. Packaging can control moisture levels.

* Light: Light can degrade some food components, leading to color and flavor changes. Packaging can block light.

* Physical damage: Packaging protects food from crushing, tearing, and other damage during transport and handling.

2. Functionality:

* Convenience: Packaging makes food easier to handle, store, and transport. This includes features like resealable closures, easy-to-open containers, and portion control.

* Information: Packaging provides essential information about the product, including ingredients, nutritional content, storage instructions, and warnings.

3. Marketing:

* Brand identification: Packaging helps consumers identify the brand and product. It can also convey brand values and messages.

* Attractiveness: Packaging is designed to be visually appealing and attract consumers to the product. It can highlight specific features or benefits.

Important Note: There are additional aims, like sustainability, safety, and cost-effectiveness.