PA C K A G I N G
food packaging
The concept of
ergonomics is simple.
The term describes
the relationship
between humans and
the products they use. For food
products, it would be a mistake
to dismiss packaging as a simple
selection of trays, bags and boxes.
Most of us will be familiar with using
our teeth to rip the wrapper off a
fiddly snack, using a knife to cut
straight into plastic-wrapped cheese
or trying copious techniques to open
a jar — before admitting defeat and
handing it to our partner.
Ergonomics should perfectly
marry a product’s design with its
intended use, providing a friendly
and hassle-free experience for
the user. For food packaging, the
design should not only be intended
to protect and encase the product
during transportation, but should
also make for an easier user
experience for the customer. So,
what should manufacturers consider
before choosing packaging for their
products?
Temperature
resistance
Today’s consumers want packaging
that they can place directly into the
oven, without the need to remove the
product and place it into a separate
tray or container. As a result,
aluminium packaging has become
increasingly popular. Consider
straight-to-oven trays as an example.
These foil containers are unaffected
by extreme temperatures. In fact,
Advanta’s aluminium trays are
capable of withstanding temperatures
as low as -40 degrees Celsius and
as high as 400 degrees Celsius.
This temperature capability means
the product can go straight from the
fridge or freezer and into a roasting
hot oven. Not only does this eliminate
the need for consumers to handle
raw foods, but also saves precious
preparation time for today’s timestrapped
customers.
A common issue with plastic
packaging is that it can split or
crack under freezing conditions.
Similarly, paper and cardboard based
containers often become brittle
and lose rigidity when frozen and
subsequently defrosted. Choosing
aluminium ensures the material
will not shatter in extremely low
temperatures, which is particularly
advantageous for customers who
want to freeze their food.
While not all products are designed
for home freezing, busy schedules
Ergonomics in
About as useful as a
chocolate teapot. We’ve
all heard the phrase —
probably from a disgruntled
spouse when we’re being
a little uncooperative.
However, the colloquialism
points to a surprisingly
common issue with modern
food packaging, poor
ergonomics. Here, Miguel
Campos, export sales
manager at food packaging
supplier Advanta, explains
some common ergonomic
errors in packaging design
and how they can damage
the consumer experience.
THE SOURCE FOR FOODTECHNOLOGY INFORMATION
26 MAY 2019