Packaging Design Brief Assignment PDF

PACKAGING DESIGN
BRIEF
Product: Juice
Student Name:
Student ID:
Name of the University:

INTRODUCTION
Aim
 To explain the aspects of package engineering and introduce the
objectives of primary and secondary package functions and other
constraints.
Objectives
 To sell
 To provide information about the product
 To manage the supply chain
 To withstand tampering

ABOUT PRODUCT
 Product is non – alcoholic, high – end beverage juice product
 Product will be distributed among 20 different centers
 Displayed on the store shelf
 High price
 Essential information will be provided

PACKAGE INFORMATION
• Extrusion
• Thermoforming
• Molding
• Other processing technologies

PRIMARY PACKAGE
Functions
 Promoting the sales and positioning the product
 Facilitating the distributions and functions
 Protecting the Product
 Containing the Product
Recommendation for materials
 Application of heating thermoforming conversion method

PRIMARY PACKAGE (Material Selection Justification)
Advantages:
Low cost
Superior
No brakeage
Protection against weather
Easy to mold
Recyclable
Environmentally safe
Can be produce in house
Not heavy, so lower shipping cost
Disadvantages:
 Damage to the atmosphere due to plastics
 Environmental Impact
 All types of plastics are not acceptable to the
community recycling programs.

PRIMARY PACKAGE (CONT.)
Printing Method recommendation
 Screen Printing because it is
adequate to the companies
Advantages
 Brilliant solid colors
 Range of effects using opaque
colors, fluorescents shades,
metallic inks, in the package
 Inexpensive
 Excellent print quality
Disadvantages
 Very slow
 Time-consuming
 heavy ink dying took much
longer time

PRIMARY PACKAGE (CONT.)
Assumptions
 Distribution will be done by trucks
 Brakeage will not occur to the bottles
 Information will be printed
 Only label per bottle will be used
Environmental Concern
Recyclable bottles
Environment friendly products will be utilized
Use recyclable and non-harming products

SECONDARY PACKAGE
Functions
 To facilitate the product handling and distribution
Recommendation of materials
 A laminated cardboard box
Advantages
• Economically cheaper
Easier to print
Decorated in different ways
Improve their barrier and physical properties
Paper bags and cardboard can provide many values including
presentation, easy assembly, strength, closing and opening
Recyclable
Disadvantages
 Cardboard or Paper can be easily damaged
 Moisture can affect its properties
 Environmental conditions can affect
 Heat products cannot be transferred

SECONDARY PACKAGE (CONT.)
Printing Method
Recommendation: Rotogravure
Advantages
 High speed
 Halftone fine quality
 Good color consistency
 It can be engraved to different depths
 shiny bright colors can be produced
 Gravure cylinders can be reused and stored
 set is relatively quickly within low operating costs
Disadvantages
 Delivery time is much longer
 Gravure cylinders are often more expensive
 Do not prints effectively on difficult substrates
 Cannot provide a satisfactory resolution
 Substantial additional operating cost
Assumptions
 product is produced in large quantities
 method of printing short term
 high-quality print for product will be needed

REFERENCES
 Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2016). Effect of information on Chinese consumers’
acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants
in New Zealand. Food quality and preference, 48, 118-129.
 Romano, K. R., Rosenthal, A., & Deliza, R. (2015). How do Brazilian consumers perceive a non-
traditional and innovative fruit juice? An approach looking at the packaging. Food Research
International, 74, 123-130.
 Christoforou, A. (2017). The Determinants of Discretionary Front-of-Package Food
Labelling (Doctoral dissertation).
 Wibowo, S., Buvé, C., Hendrickx, M., Van Loey, A., & Grauwet, T. (2018). Integrated science-
based approach to study quality changes of shelf-stable food products during storage: A proof of
concept on orange and mango juices. Trends in Food Science & Technology.
 Corradini, M. G. (2018). Shelf Life of Food Products: From Open Labeling to Real-Time
Measurements. Annual review of food science and technology, (0).
 Scrinis, G. (2016). Reformulation, fortification and functionalization: Big Food corporations’
nutritional engineering and marketing strategies. The Journal of Peasant Studies, 43(1), 17-37.

Thank You