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A to Z of Packaging and Labelling of Foods


Amit Kumar Barman
Pages: 169-189
ISBN: 978-93-5834-530-8


Current Research in Food Science (Volume -6)

Current Research in Food Science
(Volume - 6)

Abstract

Packaging is an art and science. Packaging is an art of presenting a product. Packaging serves 3 major functions-protection, preservation and promotion. Protection of the product can be from climatic hazards and mechanical hazards. Proper intact packing is an assurance of guarantee of the product quality, prevents tampering and infuses confidence in the customer thus prevents spurious items and cheap imitations. Customer gets convinced about the authenticity of the commodity. Today, biscuits stay crackling fresh months on end and cakes retain their softness even after weeks due to tough cellophane package. Scientific and technological advances have brought revolutionary change in packaging. About 40 years ago, when people set out to buy provisions, they used to carry bottles or vessels or gunny bags. But now, neatly packed branded grocery items are available in departmental stores.

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