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Food Packaging types and methods of food labeling.pptx
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2. TYPES AND METHODS OF FOOD
LABELING
FSAT-5108. FOOD PACKAGING
(2020-24)
Spring-2022
INSTITUTE OF FOOD SCIENCE AND NUTRITION(IFSN)
UNIVERSITY OF SARGODHA, SARGODHA PAKISTAN
B.Sc. (Hons). Food Science and Technology
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4. Labelling
Any tag, written, printed, brand mark or stenciled on food container
which provide the information about the product name, quantity of
contents, nutritional information, manufacturing & expiry dates ,
ingredients and location of manufacturer or distributor is called as food
labeling.
5. Purpose of Food Labeling:
1. Name:
Name informs the consumer about the product's nature. There are some
generic names which are only used for their conventional uses like prawns,
coffee and Muesli etc.
2 Ingredients:
Each ingredient must be stated in decreasing order of weight under the
heading of ''Ingredients''. There are some preservatives present in foods that
too should be mentioned with a separate heading of "Preservatives".
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6. For Example: Sodium nitrate is a preservative which is mentioned
specifically by "E250" which is its corresponding European registration
number which is colloquially known as "E number". E numbers are basically
given to those preservatives or products which passes the food safety and
insurance test and held under the supervision of European Commission.
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7. 3. Nutritional Information:
Declaring nutritional information of product is not legal requirement but now
days consumers are showing more interest towards this section before
purchasing a product. Recently it became more important because if a
producer is claiming that he has a "low sugar" in the product then should have
nutritional evidences of it. European nutritional labelling standards should be
attached if nutritional information is stated.
4. Medicinal Claims:
These are highly regulated, under some conditions these are not allowed
while some are totally unauthorized. To make a medicinal claim over a
certain food products that these prevent or cure diseases is strictly prohibited.
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8. The food should meet essential grades and standards while making a claim
that the food has reduced fat or rich in vitamins. Morever this term should be
used as specified regulations.
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9. 5. Date Tagging:
It includes the date on which the product is manufactured, expiry dates,
product distributed date and consuming date of some food products which are
usually kept cold like meat, fish, dairy products, and salad which are ready to
eat.
Best before use: It gives information about when will product starts
degrading from acceptable quality, starts giving off taste, starts decaying,
goes moldy and develops rots.
Best before + Day for foods having shelf life of up to 3 months.
Best before + Month for foods having shelf life of more than 3 months.
Best before + Year for foods having shelf life of more than 18 months.
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10. 6. Storage Conditions:
Any specific conditions of storage for maintaining the shelf life of product
should be labeled on the package. As a rule it is suggested to mention the
require storage conditions of a food product.
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11. 7. Company name and address:
Producer must also be indicated along with the, if independent to the main
business and the seller establish company name and addressed within the
European Union.
8. Place of Origin:
The food must describe its place of origin especially if the trademark or name
is misleading. E.g. if the product is named "English Brie Cheese" while it is
manufactured in France.
9 Instruction for use:
It is important if it is not sure how the product is prepared or used. In this case
the tips or guidelines should be used mentioned by the manufacturing
company.
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13. 10. Product Grading:
Different quality products can be identified by labelling which product
contain which quality.
11. Product Promotion:
It promotes sale of product. Consumers are encouraged to purchase product
because of attractive label.
12. Brand Identification:
As product of different brands are placed on market shelves so labelling helps
to identify products of the required brand.
13. Presentation:
The label should be clear and convenient to read. It should be labeled in
English but the producer can incorporate other languages too.
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15. Methods of Food Labeling:
Most packaging materials are printed, so a basic knowledge of the
characteristics of the main printing processes is essential.
Principle:
The basic principle of most printing processes is that ink is deposited on an
engraved plate and the inked image transferred to the package through
contact. This can be performed in several ways when packaging material is to
be printed.
• In direct printing, the inked plate makes direct contact with the packaging
substrate.
• In indirect printing, the engraved plate transfers ink to an intermediate
rubber blanket that then transfers the image to the packaging substrate. In
stencil printing (e.g., screen printing) the ink is passed through a stencil to
the substrate.
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17. There are several different methods of package printing in use today:
Conventional methods:
• In the conventional methods, ink is applied to a printing unit such as a
cylinder or a plate and is then transferred to the package by direct contact.
• This method is generally considered the best option when printing large
quantities.
Digital methods:
• For digital printing, ink is transferred directly onto the surface.
• It is far more cost-effective than offset printing for low-volume projects.
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19. There are many important types of labelling that includes:
• Brand labeling.
• Descriptive labeling.
• Grade labeling.
• Cut and Stack Labeling.
• Extended Content Labeling.
• Pressure Sensitive Labeling.
• IRC Labeling.
Types of Food Labeling
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20. Types of Food Labeling
1. Brand Labeling:
Labelling is a part of branding and enables product identification. It is
printed information that is bonded to the product for easy brand recognition
and provide the detail information about the product. Customers make the
decision easily at the point of purchase seeing the label of the particular
brand.
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21. 2. Descriptive Labeling:
It describes the cost, nutritional value, contents, product usage methods and
shelf life of a product.
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22. 3. Grade Labeling:
A tag, sticker, label, letter, mark or symbol which identifies the quality of a
product offered for sale is called as grade labelling.
The labels that meet the standards by government regulators that allow them
to be applied directly or indirectly to food and beverages products. Direct
labels are those applied on food surfaces, such as those applied to the skin of
apples mangoes and other fruits & vegetables.
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23. 4. Cut and Stack Labeling:
Cut and stack labels are printed on large sheets or rolls. Then once removed
from the printing press, stacks of the label sheets are cut into correct shape,
sometimes using pre-made die cuts, and stacked.
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24. 5. Extended Content Labeling:
Family of labels designed to increase packaging space to convey in-depth
information is known as extended content labels (ELCs). If you have ever
seen a bottle or package with a label that folds or pop out, then you have seen
at least one type of ELCs.
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25. 6. Pressure Sensitive Labeling:
Pressure sensitive labels are very similar to stickers. They require pressure
to form a bond between adhesives and the product. The self-adhesive
characteristics of these labels mean that no water, solvent or heat is required
for the label to adhere the product.
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26. 7. IRC Labeling:
Instant Redeemable Coupons or IRC labels are affixed to products or printed
pieces that customer can just peel off to grab immediate savings or take
advantage of some other promotional opportunity.
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