This is the second edition of a successful title first published in
1983 and now therefore a decade out of date. The authors consider
the development of the right package for a particular food in a
particular market, from the point of view of the food technologist,
the packaging engineer and those concerned with marketing. While
the original format has been retained, the contents have been
thoroughly revised to take account of the considerable advances
made in recent years in the techniques of food processing,
packaging and distribution. While efficient packaging is even more
a necessity for every kind of food, whether fresh or processed, and
is an essential link between the food producer and the consumer,
the emphasis on its several functions has changed. Its basic
function is to identify the product and ensure that it travels
safely through the distribution system to the consumer. Packaging
designed and constructed solely for this purpose adds little or
nothing to the value of the product, merely preserving farm or
processor freshness or preventing physical damage, and cost
effectiveness is the sole criterion for success. If, however, the
packaging facilitates the use of the product, is reusable or has an
after-use, some extra value can be added to justify the extra cost
and promote sales. Many examples of packaging providing such extra
value can be cited over the last decade.
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