• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Food Technology - Food Packaging

Extracts from this document...

Introduction

GCSE Food Technology Food Packaging * Gives food a longer shelf-life. * Protects food during transportation and storage * Keeps food clean from dirt and bacteria. * Provides information. * Advertises the product * Holds the food in place. Labelling The UK Food Labelling Regulations 1996 state that the following information must be shown... 1. Food product name: Or if this does not fully say what the food is, a description of it. 2. List of ingredients: These are listed in descending order of weight. This list will include water and additives, and may give the % of a particular ingredient. 3. Storage conditions: Any special storage instructions or conditions of use. Temperature is very important! 4. Shelf life: An indication of when the food should be eaten: 'use by' date - for foods such as meat, fish and cheese with a short shelf-life, and 'best-before date' - for food such as tinned and frozen with a long shelf-life. ...read more.

Middle

Soggy if wet. Frozen foods, cereals, cakes, fruit juice. Glass Sand See-through, can be coloured, cheap, can be recycled, easily moulded. Can break easily. Often needs a paper or plastic film label. Heavy. Jam, wine, pickles, milk, cooking sauces. Metal (Tinplate and aluminium) Ores Heat treated to preserve the contents, can be recycled, strong, lightweight. Can rip (foil lids), often needs a utensil to open it, needs a paper label. Heat treatment can alter texture and taste. Yoghurt lids, tinned foods, bottle tops Preservation of Food Food needs to be preserved for: * So that surplus foods from good harvests can be stored and then used in times of shortage. * So that we can enjoy seasonal fruits and vegetables all year round. * To enable it to be transported long distances without it decaying (and spillage!) * To allow it to be stored in the home for long periods without going off. ...read more.

Conclusion

Good colour and flavour kept. Short storage life. Ready prepared meals, such as Lasagne. Drying: Removal of moisture stops bacteria growth. Last for long periods of time. Most Vitamin C lost. Must be kept dry. Soups, pasta, beans packet desserts. AFD: Food is frozen and then dried quickly. Good colour and flavour. Can be expensive. Coffee. Pickling: Increases acidity of food. Long shelf life. Very strong flavour. Onions, cabbage, olives. Salting: Reduces water content by osmosis. Long shelf life. Food needs to be soaked before cooking. Meat, fish, green beans. Smoking: Slow method, which prevents bacteria growth. Adds flavour. Kills Vitamins B and C. Bacon, cheese, fish. Sugar: More than 60% will stop micro-organism growth. Long shelf life. High temperatures in jam making kill Vitamin C. Jams, marmalade, crystallised fruits. Vacuum packs: Removes all oxygen. Retains vitamins. Often still needs refrigeration Bacon, fish. MAP: Replaces oxygen with nitrogen and carbon dioxide. Colour and flavour are good. Expensive. Meat, salads, minced beef, and bacon. Irradiation: Radiation kills, bacteria and pests. Delays ripening of fruit and sprouting of vegetables. Not in general use. Consumer safety worries. Strawberries, vegetables and spices Carl Shepherdson ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. heal and social unit 2

    This is because his only allowed having vegetable related oil. He isn't allowed to have meat related oil. He is also allowed to eat certain type of food. The food must be Hallal. So if Mr David had anything that isn't Hallal it would be against his religion.

  2. Free essay

    Basic hygiene practices for food preparation and cooking

    onto other foods > Cooked foods should be kept on the top shelves of the refrigerator > Mayonnaise and ketchup should be kept in the refrigerator after opening > Never place food in an open tin in the refrigerator. Use secure containers instead and throw the food out after two

  1. Food Technology - Healthy School Meals

    fresh fruit, fruit tinned in juice or fruit salad (fresh or tinned in juice) A fruit based dessert shall be available at least twice per week in primary schools. Meat, fish and other non-dairy sources of protein - these include meat (including ham and bacon)

  2. Free essay

    An Investigation into Convenience Foods

    4 LIKE VERY MUCH = 5 Home cooked Cheese Tomato Pizza APPEARANCE TEXTURE SMELL TASTE OVERALL VIEW 4 3 2 4 13 1st test 3 4 3 3 13 2nd test 3 3 3 4 13 3rd test 4 3 3 4 14 4th test 3 2 3 4 12

  1. Packaging & Labelling Assesment

    and these little circles around the bottle cap which is ripped when opened so you know whether the product has been opened. Suitable Types Of Packaging For A Ready Mean: A suitable type of packaging for a ready meal would be aluminium foil.

  2. Describing the Nature of the FAO Report "The State of Food Insecurity in the ...

    For example among developing regions, only Latin America and the Caribbean has been reducing the prevalence of hunger quickly enough since 1990 to reach the MDG target by maintaining its current pace5. In sub-Saharan Africa, the prevalence of undernourishment has been decreasing very slowly, although the speed of progress improved in the 1990s.

  1. My aim is to prepare a meal and compare each component with a readymade ...

    Both contained 0.5g of salt. By analysing the nutritional information we can see that making your own pasta is healthier and also slightly cheaper. The pasta I made contained lower levels of total fat and saturated fat and contained fewer calories.

  2. Food Technology Report - packaging and nutritional labelling

    N/A Microwave meals Green packaging Green packaging causes less damage to the environment than other forms of packaging - it is 'environmentally friendly'. There are three types of green packaging: Reusable packaging, such as glass bottles, which can itself be cleaned and re-used to store the same food or something else.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work