Trends analysis of Cereal Packaging – 1900 to 2020

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Cereal Packaging, Flexible Packaging for Cereals, packaging of the cereal, TIN for Cereal Packaging, cereals

Cereal product serving nature

The cereals are classified as a Ready to Serve package. It can simple served with hot and cold milk. The cereals made from whole grains and milled grain and the product in the form of flaked products, puffed products, shredded products, and granulated products.

PRODUCT BEHAVIOUR OF CEREAL

Whatever the product, if we pack that product, we need to understand its characteristics. Same as in the case of cereal packaging ultimately depends on the nature of the product, such as moisture, retention of nutrients, and prone to microbes. So the customers expected from the packaging technologist regarding the breakfast cereal packaging could have their product crispy and retention of nutrition in the product.

The category divided into two types of products. 

  1. HOT FILL – made with whole grain and must be worked before eating. 
  2. COLD FILL – products are like shredded wheat or corn flakes, granulated cereal, which is coated with sugar. 
Now, all the industries added flavoring agents in their “Ready to eat” the product. It is processed with the flavoring agent—packaging and subsequent aeration and drying to create a puffed crisp product.
Deciding the shelf life and packaging material based on the below criteria:
  1. Oil content The grain product is usually the wheat, maize, rice where the oil content is 1.5-2%, but in oats, it has 4-11% of oil. 
  2. Moisture – It gaining the product hardness entirely depends on the barrier property of moisture. The consumer does not want a moist product in their breakfast. 
  3. Barrier from the light – The same way, it needs a barrier from the direct sunlight to get protected from the brittleness property. 
  4. Lipid oxidation is just liked a chemical deterioration. And it’s a major cause of deterioration in the quality of food and food products. Lipid oxidation has long been recognized as a significant problem in the storage of fatty acids in foods. 
  5. Mechanical damage – During transit, it needs the packaging rigidity needs to preserve the packaging during the transit and vibration damage. 
  6. Loss of vitamins/ aroma maximum cereals flavor with fruits. 
The cereal packaging should depend on the analysis based on compatibility, stability, and transport worthiness test.

TIN for Cereal Packaging

Initially, the cereals were introduced in the early 20th century in the US or some parts of Europe. The packaging used to TIN to pack the oats cereals and other varieties of cereals. The TIN packaging is one of the most exquisite packagings until today, which is easy to carry, reclosable, reusable, and recyclable.
Source: Quaker Oats
But of course, plastic wasn’t invented yet. But today, we have a vast choice to pack the cereals in multiple ways.
Based on the moisture permeation through the wall of the container, we can select the packaging material.

During World War II, the plastic is on boom in the market

So, the available option in the market for the packaging of the cereal are:-
A. Rigid Pack – Cereal Packaging
  1. PET container 
  2. Metalized polyester film (inside liner)with Monocarton (3Ply or Cardboard)
  3. Metalized BOPP film (inside liner) with Monocarton (3Ply or Cardboard)
B. Flexible Packaging for Cereals
  1. Trilaminate Pouch (PE/AL/PET) with Zip opening
  2. Kraft Paper Pouches (newly added in the benchmark)
We have many options available in tri-laminate pouches
such as stand-up, side-gusset, 3side seal, and bags with handle. 

Source: Gaia
I am suggested to go to the link and check the permeation level through the packaging material and decide the packaging material. Every product has a certain level of moisture ingress and based on determining the packaging material.

 

 

 

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