Development of Food Packaging Technology
Initially, natural substances were used as packaging materials, and artificial packaging was used.
In the primary stage, natural materials are processed once to make straw ropes, sacks, bamboo baskets, etc., and are packaged by hand.
In the development stage, natural materials are processed many times to make various packaging containers, sealing, binding, packaging and protective coating materials, and printing and decorative patterns, mechanical packaging. In 1800, Nicolas Appel of France invented canning. This is a major milestone in food preservation.
In the modernization stage, new technologies, new materials, and new equipment are constantly emerging. There are many kinds of packaged food, and the output, production efficiency and automation degree have been greatly improved. Packaging has gone from simply saving and exchanging leftover food to trade.
Functionality and Functionality of Packaging
Reasonable packaging to protect the goods can prevent or reduce damage or impact on the product and keep it in good condition.
Packaging that is convenient for circulation and use is convenient for transportation, storage, stacking, counting and inspection; at the same time, packaging can also provide a lot of convenience during the display of commodity shelves and the process of carrying and using by consumers.
Messaging and promotional packaging can beautify, introduce and advertise merchandise. Exquisite patterns, colors and decorations make the products more attractive; the labels on the packaging can introduce the ingredients, properties, usage methods, etc. of the goods in the form of text and graphics, which is convenient for consumers to understand and purchase.
The value-added function of packaging to increase the value of goods is manifested in: through packaging, the quality of goods is protected from various damages, and the original value is reduced or lost; this intangible value-added method is the direct reason why companies promote brand strategies.
