Choosing the right packaging is crucial to guaranteeing food quality and safety. In addition to preserving the physical and sensory integrity of the product, packaging must meet the strict standards set by the National Health Surveillance Agency (ANVISA), ensuring that food reaches the end consumer in perfect condition.
In the following text you will learn about the types of packaging and how they are processed.
Types of Food Packaging
Food packaging is categorized based on its functionality and the type of product it contains. Here, we will discuss the main types used in the food industry.
ANVISA Food Packaging
To meet ANVISA standards, food packaging needs to be made from safe materials that don't interact negatively with the food. This includes plastics, glass, metals and specific papers that maintain the integrity of the food without altering its characteristics.
Food Packaging for Delivery
In the context of delivery, packaging must be robust enough to prevent leaks and maintain the temperature of the food. Insulating materials are often used to ensure that delivered meals maintain their ideal temperature, providing a consumption experience almost as if they were being served in a restaurant.
Personalized food packaging
The customized packaging not only fulfill their functional role, but also serve as a powerful marketing tool. They allow brands to create an attractive visual identity and differentiate themselves in the market by adding logos, colors and designs that speak directly to their target audience.
Food Packaging Structures
Packaging can be flexible, rigid or semi-rigid, depending on the level of protection required and the type of food it contains.
Types of paper food packaging
Paper packaging is a popular choice, especially as it is biodegradable and recyclable. They are ideal for dry, non-fatty foods such as cereals and snacks. In addition, paperboard is often used to create boxes and containers for frozen and chilled foods.
The Shrinking Process
Unlike vacuum packaging, the heat shrink process involves using heat to shrink a plastic film around the product. This method is excellent for guaranteeing product integrity and is widely used for bundling products or adding an extra layer of protection over primary packaging.
Conventional Vacuum Packaging
A conventional vacuum packaging removes air from the packaging, slowing down the growth of microorganisms and food oxidation. This process is ideal for meats, cheeses, seafood and other perishable foods, significantly extending their shelf life.
Conclusion
Selecting the right packaging is essential for maintaining food quality, safety and integrity. Innovations in packaging materials and processes continue to evolve, offering increasingly efficient and sustainable solutions to meet the needs of consumers and regulators.
