Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations. The main goal of food packaging is to provide a practical means of protecting and delivering food goods at a reasonable cost while meeting the needs and expectations of both consumers and industries. Additionally, current trends like sustainability, environmental impact reduction, and shelf-life extension have gradually become among the most important aspects in designing a packaging system.
Packaging of food products has seen a vast transformation in technology usage and application from the stone age to the industrial revolution:
7000 BC: The adoption of pottery and glass which saw industrialization around 1500 BC.
1700s: The first manufacturing production of tinplate was introduced in England (1699) and in France (1720). Afterwards, the Dutch navy start to use such packaging to prolong the preservation of food products.
1804: Nicolas Appert, in response to inquiries into extending the shelf life of food for the French Army, employed glass bottles along with thermal food treatment. Glass has been replaced by metal cans in this application. However, there is still an ongoing debate about who first introduced the use of tinplates as food packaging.
1870: The use of paper board was launched and corrugated materials patented.
1880s: First cereal packaged in a folding box by Quaker Oats.
1890s: The crown cap for glass bottles was patented by William Painter.
1960s: Development of the two-piece drawn and wall-ironed metal cans in the US, along with the ring-pull opener and the Tetra Brik Aseptic carton package.
1970s: The barcode system was introduced in the retail and manufacturing industry. PET plastic blow-mold bottle technology, which is widely used in the beverage industry, was introduced.
1990s: The application of digital printing on food packages became widely adopted.
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thumb|L'hygiène des ustensiles de cuisine est un premier pas (Chardin, La Fille de cuisine, vers 1736). L'hygiène des aliments comporte l'ensemble des pratiques visant à ce que les aliments mis sur le marché ne soient ni nocifs (préjudiciables à la santé) ni inacceptables pour la consommation en raison d'altérations par des micro-organismes sans caractère nocif. On dit par conséquent que l'hygiène a deux composantes, la sécurité et la salubrité. La sécurité des aliments est aussi appelée innocuité ou sécurité sanitaire des aliments.
Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations. The main goal of food packaging is to provide a practical means of protecting and delivering food goods at a reasonable cost while meeting the needs and expectations of both consumers and industries.
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