Packaging Materials

Metal Cans: They are sturdy, well - sealed, and durable containers1. Metal cans are excellent for storing dry foods like beans, dried fruits, meat products, and biscuits1. They can effectively block light, air, and moisture, thus prolonging the shelf life of the food inside.

• Glass Bottles: Glass bottles are non - toxic, hygienic, and easy to clean1. They are often used for packaging some dry food products that require a high - barrier environment, such as high - end snacks and specialty foods. Although glass bottles are breakable, they have good chemical stability and can well protect the quality of dry food products.

• Paper and Cardboard: As natural, renewable, and easily degradable materials, paper and cardboard are widely used in dry food packaging1. They can be used to package various dry goods, such as bread, cakes, and pizza1. Paper and cardboard packaging can be printed with various patterns and texts, which is beneficial for brand promotion. However, their moisture - proof and gas - proof properties are relatively poor, so they usually need to be coated or laminated with other materials to improve their barrier properties.

• Plastic - based Packaging: Plastic bags and pouches are lightweight, durable, waterproof, and breathable1. Plastic - based packaging can be made into different shapes and sizes according to different product requirements. For example, stand - up pouches are very suitable for packaging dehydrated fruits, baking mixes, and snack foods2. In addition, plastic - based packaging can also be equipped with zipper closures or other sealing methods to facilitate consumers to open and close, and maintain the freshness of the product after opening.

  
  

Packaging Technology

• Modified Atmosphere Packaging (MAP): This technology involves adjusting the gas composition inside the packaging to create an environment that is not conducive to the growth of microorganisms and the oxidation of food, thereby prolonging the shelf life of dry food. For example, reducing the oxygen content and increasing the carbon dioxide content in the packaging can effectively inhibit the respiration of microorganisms and the oxidation of food.

• Vacuum Packaging: Vacuum packaging removes the air inside the packaging to create a vacuum environment, which can effectively prevent the oxidation of dry food and the growth of microorganisms. This technology is often used for packaging nuts, coffee, and other dry foods that are easily oxidized.

• Active Packaging: Active packaging technology uses active components in the packaging material to change the internal environment of the food packaging. For example, adding oxygen absorbers, moisture absorbers, or ethylene absorbers to the packaging can remove harmful substances in the packaging environment and maintain the freshness and quality of the food.

  
  

Package Design Considerations

• Barrier Properties: The packaging material should have good barrier properties to prevent the penetration of moisture, oxygen, light, and odors. This helps maintain the original flavor, texture, and nutritional value of dry foods.

• Sealability: The packaging needs to have a reliable sealing structure to ensure that the package is airtight and moisture - proof, preventing the entry of external contaminants and the loss of internal substances.

• Puncture and Tear Resistance: Since dry foods may have different textures, and some are sharp or hard, such as pasta, cereals, or nuts, the packaging material should have good puncture and tear resistance to avoid damage during transportation and handling4.

• Convenience and Aesthetics: The design of the packaging should consider the convenience of consumers, such as easy opening, re - closing, and pouring. At the same time, the appearance of the packaging should be beautiful and attractive to attract consumers' attention and enhance the market competitiveness of the product.