Functions of Packaging – Requirements
for Raw and Processed Foods and
Selection of Packaging Materials
Abstract
Packaging plays a critical role in maintaining the safety, quality, and shelf life of food
products across the supply chain. For both raw and processed foods, packaging must be
carefully designed to meet specific functional requirements, including protection,
containment, communication, and convenience. The selection of packaging materials is
influenced by the nature of the food product, environmental conditions, consumer
preferences, and regulatory compliance. This assignment explores the core functions of
food packaging, contrasts the packaging requirements for raw versus processed foods,
and examines the criteria used in selecting appropriate materials. It also highlights
modern developments in sustainable packaging and advanced technologies such as
modified atmosphere packaging and smart labels, with a focus on optimizing
functionality while reducing environmental impact.
Introduction
Packaging is an essential component of the food industry, functioning not merely as a
container but as an integral element of product quality assurance, marketing, and
logistics. With the growing complexity of global food supply chains and consumer
demand for convenience and safety, packaging has evolved from simple containment to
include functionalities such as barrier protection, information dissemination, and
intelligent monitoring. Whether dealing with perishable raw products or shelf-stable
processed items, effective packaging ensures the safety, integrity, and appeal of food
until it reaches the consumer. This assignment explores the functional aspects of food
packaging, outlines distinct packaging needs for raw and processed foods, and provides
criteria for selecting optimal packaging materials.
Functions of Packaging
Packaging performs multiple functions that extend beyond merely enclosing a product.
These functions can be categorized as primary (protection and preservation), secondary
(facilitating handling and transportation), tertiary (logistics), and quaternary
(environmental sustainability and regulatory compliance). The core functions include:
1. Protection: The primary function of food packaging is to protect the contents from
external factors such as physical damage, microbial contamination, moisture loss, oxygen
ingress, light exposure, and chemical contamination. This function is particularly vital for
highly perishable raw foods and long-shelf-life processed products.
2. Containment: Packaging provides a convenient form to contain liquids, powders, or
solid foods. It allows for efficient storage, stacking, and transportation without spillage or
spoilage.
3. Communication: Packages serve as a medium of communication through labeling,
which conveys nutritional information, ingredients, expiration date, instructions for use,
and regulatory markings. It also includes branding, promotional material, and barcodes or
QR codes for traceability.
4. Convenience: Modern consumers value packaging that facilitates ease of handling,
opening, resealing, and disposal. Convenience is also crucial for portion control and
ready-to-eat formats.
5. Marketing and Aesthetics: Packaging plays a key role in product differentiation and
consumer attraction. The design, color, graphics, and shape of a package can influence
purchasing decisions significantly.
6. Sustainability: Increasingly, packaging must also fulfill the function of environmental
responsibility by being recyclable, biodegradable, or reusable, aligning with global trends
toward sustainability.
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