Food producers and manufacturers package food to help protect it from contamination or breakage that could cause spoilage. Packaging may also provide essential information and product advertising.
Have you ever wondered why there are so many different ways to package food?
Canning — or heating food that is then sealed inside a can or jar — destroys mould or bacteria on the can and in the food.
Vacuum packaging removes all the air from the package, which extends the food’s shelf-life.
Modified Atmospheric Packs
Adding carbon dioxide or removing oxygen from a package, while it is vacuum-sealed, inhibits the growth of micro-organisms and preserves certain foods.
Vacuum-seal lids prevent air from reaching the food and causing bacteria to grow.
Plastic Bags and Controlled Atmosphere
Packaged fruits are stored in sealed warehouses with specially controlled environments to maintain the taste and texture of the fruit.
Sterilization of liquids — heated to kill bacteria, then quickly cooled and poured into sterilized containers — prevents contamination and extends the food’s shelf-life.