Is Your Food Packaging Meeting Safety Regulations?

Map trays

So you’re ready to send your edible product out into the world, or at least onto the shelves of a local grocery store. Have you thought of the packaging? In today’s supermarkets, products are sent through packaging machines of all types, from shrink bags to plastic clamshell trays. But there is more to consider than what container will best catch the consumer’s eye. Finding good food safe plastics and detecting possible contamination from foreign objects are also vital.

Food Safe Plastics: BPA is Only the Beginning.

A container must be made to specifically hold a consumable substance to be considered safe. Otherwise, chemicals from the plastic could leach into the food or drink. This is where the BPA scare came from, as many artificially created chemicals cannot be eliminated from the body easily. Instead, the chemical compound builds up and causes problems.

Keep Unsafe Objects Out of Products: Use X-Ray Food Inspections.

Did you know that food can have metallic contaminants? Ferrous, non-ferrous, and even stainless steel can turn up in food. The good news is that x-ray food inspections can detect these contaminants. An x-ray food inspection machine is much more sensitive than a typical metal detector, which can only detect only 2.5 to 3.5 millimeters of matter. By contrast, an x-ray food inspection can detect 1.5 millimeters or even less, which keeps food much safer. You don’t want a customer to find a piece of metal no matter how tiny, especially with social media.

Customers Like Brands That Care About Their Carbon Footprint.

How much plastic do you throw away? We all know we should do our part and reduce, reuse, and recycle. Take the time to decide how your company will do their part, and more importantly, how that information will be made obvious to the customer. As much as 52% of shoppers look at how a brand gives back to the environment, and make their purchases accordingly. Use that to your advantage.

Packaging is an important part of marketing your product. Consumers want to know that the container is safe and will not poison their food. They also do not want to find anything in their food that does not belong there, such as bits of metal. Finally, think about what your company does to minimize their carbon footprint. And make sure the package states that, and loudly.

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Francis Pitt

Francis Pitt has made a name for himself in farm-to-table organics, working at restaurants in Portland, Seattle and Burlington, Vermont. While he has a taste for the extreme, most of his restaurant’s top sellers are much more down-to-earth, regularly featuring mushrooms gathered from the slopes of the Cascades, and fresh wild-caught seafood from the Oregon coast. Inspired by trends in Portland, his latest restaurant offers the ultimate chef’s table: dinner begins in the morning at his island collective farm, and 4 lucky guests every week get to follow the food, literally, from the field to the plate! Francis is a firm believer that you are what you eat — do you really want to be a chemistry set?