Packaging

Packaging can be defined as a tool that protects and contains our goods with the aim of minimizing the environmental impact on them. It forms an integral part of food production, marketing and distribution. The changing lifestyles, urbanization and increased consumerism have flooded the market with value added, branded, and attractively packaged food products. Today, an array of packaging materials and systems such as aseptic and retort packaging, gas/ vacuum packaging, thermoforming,bag-in-box and lined carton systems, shrink wrapping and stretch wrapping is available. Development of high barrier materials, Controlled Atmosphere Packaging (CAP) or Modified Atmosphere Packaging (MAP) systems, aseptic packaging system and the like has changed the food marketing system, providing more “fresh food” in retail stores for a longer duration. Development of suitable packaging systems is essential for modernization of the traditional dairy products industry, and the organized sector’s greater participation in it. Already, systems have been developed for assembly line packaging of ghee, shrikhand, dahi, mishti doi, etc. The hi-tech packaging technology has also extended the shelf life of paneer and facilitated its marketing in remote areas.

The choice of an appropriate packaging material is governed by several factors such as:

• The specific sensitivities of the contents, e.g. moisture, oxygen, etc.

• Factors changing the contents viz. temperature, RH, pH and the reaction mechanism involved.

• Weight and shape of the container.

• Effect on filling and sealing speeds.

• Contamination of food by constituents of the packaging material.

• Storage conditions – duration of the product needs to be protected.

• Bio-degradability and recycling potential.

• Transportation – distance and transportation conditions.

• Dairy products being highly perishable, utmost care is needed in its preservation during storage, handling and transportation.