Taken for granted by most, if not all; packaging has become something which is expected by consumers across the world, and so too has its quality, presentation and information capabilities.

The people fronting these demands, the manufacturers, have the taxing responsibilities of ensuring all market needs are met with regard to marketing appeal through design and branding, safety regulations are adhered to through correct packaging and processing methods, and that quality is not sacrificed in the name of design through continually developing innovative designs in both machinery, and packaging and labelling applications.

Of course these things are not, and should not be of concern to the consumer, yet it is crucial that the many laws and legislation surrounding food and beverage production are followed, along with the development of innovations to satiate the end consumers’ ever changing needs and wants.

Packaging has always faced an uphill battle when it comes to achieving inspirational designs, which are not only practical, but also have sales potential and maintain the product’s quality all the way through from pick to distribution; not to mention now having to meet growing demands for products to be ‘green’ in a bid to reduce waste and excess packaging. 

Surprisingly, there has been particular struggle in introducing innovation within the fresh meat sector with regard to sustainable packaging, since there are differing interpretations of what is truly classed as ‘sustainable’. This whole process has been a little rocky, with certain products benefiting from thermoformed skin packs and film portion packs, yet other products from the same sector remain wrapped in polypropylene (PP) trays at retailers across the UK. Using PP packaging may be less expensive, but in turn, it comes at a price since it also offers less barrier protection compared to polymers which include polyethylene terephthalate (PET).

Various supermarket chains, however, are jumping on the ‘sustainable band wagon’ with the introduction of foamed polystyrene (PS) for the packaging of red meats, and there are aspirations of using the same material for poultry products too since research has indicated that foam offers lower costs, a smaller carbon footprint, as well as the freshness factor which is sorely demanded for raw produce.

Looking across the water, research and innovations continue to be passed along to us here in the UK, with scientists in the west discovering the potential of food packaging products being made from dairy ingredients. This could certainly offer a more environmentally friendly alternative to petroleum based packaging products.

Edible films are still fairly new to the food industry market, and there is much more about their capabilities which have not yet been utilised. Films and coatings made from food proteins and carbohydrates are an excellent source of renewable material, with particular focus on the main proteins found in milk: casein and whey.

Wastage of packaging is one concern which still needs to be addressed and improved upon, but the waste of food itself is something which continues to increase. Packaging can play various roles to reduce this issue through revolutionary innovations which help to protect and even extend the shelf life of produce.

Of course, raw meats are at the top of the agenda when it comes to maintaining safety and quality, but this is also necessary for other raw products including fruits, vegetables, and dairy products, so naturally a key factor when manufacturing packaging for condition-sensitive products is their preservation.

Recently there have been developments into ventilation systems within packaging designs to help reduce condensation build up and aid transpiration, thus improving the life of soft fruits and other raw products. These designs also improve visibility when on the supermarket shelves, meaning the product will look good and last longer; two areas which significantly influence the purchases of consumers.

It is the customer buying habits which drive the direction of packaging designs and future innovations, continually raising concerns over labelling information and overall presentation and protection offered by packaging.

The way a product looks can make a great difference to its appeal to the consumer, seemingly tiny imperfections such as a dint here, a tear there, can cause them to choose a different brand, or refuse to by the product altogether – perfection is not only a demand, it is a necessity.

In pursuit of perfection, manufacturers are looking to develop higher levels of quality labelling for the beverage sector. Having the ability to offer 360-degree graphics on a range of bottle materials, shapes and sizes can help secure the marketing potential of such products by offering maximum space for brand communication. Durability is also a key factor, having the ability to be stretched and wrapped around varying contours while eliminating wrinkles will increase the product’s attractiveness to customers, ensuring quality and excellent presentation.

Since labels are not only used to benefit the look of a product, but to also provide essential information about its content, storage and cooking guidelines, as well as allergy information, it is crucial that labels are of the highest quality, everytime.

Temperature and freshness indication seems to be the forefront of development within the labelling sector, and now there is an abundance of the smart labels which provide temperature monitoring to indicate the necessary requirements for foods stored in cold environments such as chill cabinets, and hot areas used for sterilisation. While sibling smart labels help maintain foods freshness and shelf-life with the aid of anti-microbial labels, oxygen absorbing or scavenging labels.

This new brand of labelling really lives up to its name with its ability to identify product deterioration regarding leakages, time, temperature, and microbial growth which all work to benefit the essential quality, safety and reputation of a vast range of food and drink products demanded from the consumer.

Packing, sealing, filling, lifting, moving, chilling, detecting; the amount of machinery which is essential to the functioning of the food and drink industry is off the scale, and what’s more, must continually meet consumer and market demands.

Adaptability is a key component in any equipment used in the food trade since rules, regulations and consumer needs change from day to day, and the actions machines perform may need to develop and change at short notice whether it relates to temperature, size of product, capacity of production, and so on.

Therefore, machinery continues to be designed with these varying needs in mind; with machinery specifications including everything from filling, capping and sealing, to bagging, packing and manoeuvring all taking place as one machine process.

There is also high demand in terms of speed, efficiency, environmental factors, as well as new issues of hygiene, leaving no room for error when it comes to production processes.

If a machine can offer greater flexibility, faster changeovers, greater productivity, and reduced expenses then the chances are great that it will meet and even exceed the consumer expectations, whilst satisfying the manufacturer requirements – a goal constantly aspired to by the industry.

Nicole Tinmurth, Food & Drink Network UK, 19 March 2010