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1 Where has HACCP failed recently?

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Where has HACCP failed recently?

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Packaging Trends

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Distinctive Packaging

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Brand Recognition

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Seasonal Packaging

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Redesigned Packaging

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Marked price products

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Pouches

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Labelling

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Food labels are an integral part of packaging

Before producing any product it is essential that you have a recognisable brand name, logo and slogan

You will need to ensure that any proposed name is not already registered

Labelling

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Items required by law on a food label: 1. Manufacturer's name and contact details2. Name of the product and description (if product name is ‘unclear’)3. Weight without packaging 4. Ingredients (descending order of weight)5. Usage instructions 6. Storage instructions7. Shelf life8. Place of origin9.Quantitative Ingredient Declaration (QUID)

Food Labelling Regulations 1996

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1.Manufacturer's name and contact details

2. Name and description

3. Weight 4. Ingredients

5. Cooking instructions

6. Storage instructions

7. Shelf Life (bottom of can)

9. QUID8. Place of origin

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Is only required if a nutrition claim is made for example ‘low fat’ or ‘high in fibre’ and

Foods sold for a particular nutritional use

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Nutritional labelling on the front of packaging

Guideline Daily Amounts

Traffic Light Colour Coding

Varieties of Labelling

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If the product looks good the consumer will be more inclined to purchase that product

The product must satisfy the desires of the consumer and meet their expectations. The product must be:

Fresh IntactSuitable for consumption

Conclusion

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Paine, F.A. and Paine, (H.Y. 1992). A Handbook of Food Packaging, Blackie

Academic and Professional: London

Hutton, E. (2003). Food Packaging: an introduction, Gloucestershire:

Campden & Chorleywood Food Research Association Group

Roberson, G. (1993). Food Packaging – Principals and Practice, Marcel

Dekker Inc: New York

The Food & Drink Innovation Network, http://www.fdin.org.uk, (Accessed 3rd

December 2012)

Food Standards Agency, http://www.food.gov.uk, (Accessed 3rd December

2012)

References