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Food Security

THE “FLEXIBLE PACKAGING ” REVOLUTION IN FOOD PROCESSING TECHNOLOGY

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……@ WUFAS AGR0NET, We don’t know more than Food —-

The art and science of packaging is very vast and revolutionary all aimed at realizing market potentials to resist insect investation on food right from the farm up to the processing end, different packaging materials are used e.g Cellulose, polyethylene, Craft paper, laminated alum foil, Tetra-packaging etc.
The Flexible packaging revolution is around us. Ignoring it could mean ignoring a potential business opportunity. The advantages of flexible packaging over conventional forms of packaging range from basics like protecting products from the external environment to unusual advantages like creating markets where they didn’t ( supposedly ) exist.
With flexible packaging , a more cost efficient method of reproducing the protective properties of Tins, Cans and Jars has been found.

PACKAGING FUNCTIONS
In Food Processing, the causative agents of deterioration are notably Yeast, Mould, Fungi, Bacteria and Moisture, (Humidity & temperature ). In both the conventional and flexible packaging, the followings are the various functions :
— Ready handling.
— Mechanical strength to products against ( rough handling, shock impact, piercing etc)
— Packaging gives exert weight.
— Closing or Sealing tightness.
— Water vapour protection
— Protection against contamination.
— Oxygen and air barrier.
— Hinderance to odour intake.
— Flavour retention.
— Light occlusion.
— Stabilisation of preservative influence.
— Selling and advertising. amongst many others.
While performing all the above functions, flexible packaging retains the aesthetic power to attract consumers to various brands. Most importantly, making it cost effective.
This packaging revolution is creating best selling products in shop shelves. In sachets, refill packs, in instant noodles packs etc. Entering new markets and consolidating old ones. With total transformation of market place.

WHAT IS FLEXIBLE PACKAGING
Flexible pack is a laminate or a combination of layers of polymers, metal foil and paper. The layers are specifically chosen depending on the product to be packed and then bonded together using sophisticated adhesives. With this we can have laminate that can be designed to package everything from Foodstuffs to Cosmetics and surgical equipment protecting them from environment and physical harm.
However, it should be noted that each laminate is “Product Specific”. The laminate that’s ideal to make Chocolate wrapper would be quite unsuitable for a bar soap.

TEST FOR STRENGTH
No laminate should be considered for approval untill it survives stringent Shelf life testing under enforced tropical conditions ( 38°C and 90% Relative Humidity. )

STRENGTH
Withstanding physical assault on products. — How do packaging professionals ensure that a flexible pack’ content remains intact over a jolting journey of over 100 km on rough African roads ?
The answer lies in optimum combination of laminate design and package architecture. Looking at a milk or coffee refill packs, it’s built from a stout polymer -metal foil- polymer laminate. The architecture and the construction of the pack itself ensures that it has an optimal ratio of volume to surface area.. Too high and volume could mean excessive space for moisture bearing molecules that would turn the coffee to a brown cake. Too low a volume would mean constant tension on the seal and that could cause the pack to split open under pressure. Equally important to the refill pack’s construction is the skillful use of the adhesive and coatings that are responsible for the bond strength between the laminate layers. These are also responsible for the seal strengths that finally isolate the contents of the pack from the outside world.

ADVANTAGES OF FLEXIBLE PACKAGING
— Products will live longer.
— The market horizons can expand dramatically.
— Products will stand out on shop shelves.
— Boosting productivity.

CONVENIENCE — Imagine the convenience of a bachelor with an instant noodles packs complete with flavourings , rather than spending hours in the kitchen.

BRAND LOYALTY
One can imagine what a child feels while opening a wrapper of chocolate and find it fungi invested or a housewife open a bag of noodles and find it soggy inside. Chances are that they will buy other brands next time a brand with appropriate design to provide the right protection from physical and environmental harm for the required shelve life. — That is the power packaging has on brand loyalty.

LAMINATE Versus DEGRADING AGENTS.
To understand the life enhancing properties of flexible packs, consider the host of degrading elements a product must survive. Moisture, Oxygen and other atmospheric gases. They spell disaster for just about any food product. Be it coffee or soft drink concentrates. The right laminate (eg polymers reinforced by metal foil) can prevent their entry into Food packs and thus reduce products mortality.

AROMAS — There are two kinds, the one that escape from a pack as in the case of oil spices or even soaps and the unpleasant ones that enters a pack and are absorbed by the products as in the case with chocolate and tea. In both cases the right polymer layers couple with a careful selection of printing inks and adhesives will erect a barrier against products degradation.
SUNLIGHT — It’s lethal for products like edible oil. The ultra- violet rays in sunlight turns oil rancid in an incredibly short time. Here again laminate comes to the rescue ..
OTHER ADVANTAGES
The emerging markets — Entry of new products levels , there are now products on shop shelves that can’t exist without flexible packs eg precooked Food that has to be heated indoor in retort pack and serve. Similar is the case of instant soup – just dissolve in water, heat and serve. These are aimed at ever expanding market looking at convenient foods as an alternative to spending hours in the kitchen.

THE ECONOMY LEVEL
The sheer cost difference between flexible packs and other forms of packaging has had a tremendous impact on making a wide range of products available in different packaging sizes. Housewifes can choose exactly which size of Coffee or Milk refill packs they want rather than buying countless jars with this in mind, flexible packaging is advantage packing when it comes to expanding markets. — flexible packaging take your products where they ought to be – everywhere and to everyone.

THE ECONOMY OF THE SURFACE AREA.
Information they say is power. In addition to the gloss on the surface , flexible packs have a surface area that is larger than that available on most conventional jars and bottles. This means that a flexible pack can carry a host of product details, which can substantially play a part in convincing a consumer’s patronage.
CONSUMERS SECURITY — Intrestingly, the more complex a design is on a flexible pack, the more difficult it becomes for faking of the product by imitators.

PACKAGING INTERFACING THAT INCREASES PRODUCTION RATES.
With the right expertise, laminate is designed for specific packaging machinery without compromising it’s protective characteristics. This works at two levels, properly interfaced laminates runs faster on production lines . Further, the right selection of laminates will ensure minimisation of production stoppages and consequent bminimisation of down – time .

FLEXIBLE PACKAGING AND PROFITABILITY.
Perhaps the most interesting fact about flexible packaging is its ability to enter and open up new markets – and thus generate profits.

AESTHETICS OF PRODUCTS.
Visually, a design meant for a flexible pack can be brilliant on paper and superb in advertisements . through application of the latest printing and packaging Technology.

Many other attributes shall be discussed in the subsequent edition.

At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the teeming youthful population, unemployed graduates, propreneurs and other Food handlers through our Agroprenuerial Empowerment which will in turn activate the Nation’s productivity in Sustainable Food Security and Value Chain Development.
Our Contact 08034064270 , 08157784430. Fb page WUFAS AGRONET. Email wufasagronet@gmail.com

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Food Security

BENEFITS OF CASHEW NUTS

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…… @WufasAgronet, we are Food Security (processing) Advocates.

✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.

-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.

-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.

-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.

-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease

-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).

-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com

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Food Security

LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.

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www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates

✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.

✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.

TYPES OF COLD CHAINS

-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.

COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .

DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.

COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com

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Food Security

NATURAL COLORS IN FOOD

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FOOD SECURITY

NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.

✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.

FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).

USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).

COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1

✅Each of the above have Product code…….. on request

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com

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