Pain points and common problems in food packaging bag packaging

With the continuous changes and development of the global economy, the packaging printing industry is also facing unprecedented opportunities and challenges. So, is the packaging printing industry, which is highly anticipated and carries high hopes, worry-free?

Shunxingyuan Packaging believes the answer is naturally NO!

Printing plants: numerous pain points

 

 

 

 

 

 

Customers: full of complaints

 

 

Designers: untold hardships

 

 

When a wide variety of packaging and printing orders flood into printing plants, every aspect of order production actually causes printing companies to face several unavoidable and painful experiences. As the saying goes, finding the crux of the problem is the key to solving it. Below are listed the "typical symptoms" of several key figures in packaging printing. Why not quickly check to see if you have been affected?

The above problems accumulate, turning into countless big question marks -

In the pre-press stage of the entire packaging printing process, we don't know how much cost has been quietly eroded? And how much of our profit has been swallowed up by these costs? Can the time be compressed further? Can the cost be further reduced? Can manpower be further streamlined?

Faced with the overwhelming pressure, every printing company must face and try to solve these problems.

In order to better meet the needs of this fickle consumer group, and to allow enterprises to move steadily forward in market development, brand owners have been using various packaging innovation methods to understand and satisfy consumers, but they have also encountered various difficulties and pain points during this period. In 2019, we summarized the following four major packaging innovation pain points. Let's see if it's heartbreaking!

Pain Point 1: Functional Innovation of Packaging

Currently, enterprises mainly focus on four directions in terms of functional innovation of packaging:

First, innovation in packaging materials. For example, using oxygen-barrier and gas-barrier high-barrier packaging materials to improve the shelf life of products, especially the food industry has a higher demand for high-barrier packaging materials, while most high-barrier packaging materials are currently imported materials, which are expensive, while domestic suppliers often fail to meet their requirements for the high-barrier materials they provide.

Second, innovation in packaging structure, making packaging more convenient and user-friendly. For example, the special-shaped cap developed for the edible oil industry can be directly poured after tearing off the cap, or a telescopic tube is designed, which can be retracted when not in use, and oil can be easily poured out through the telescopic tube when pouring, as well as the bottle type transformation for the food and beverage industry, making it easier for consumers to grasp and pour, etc.

Third, innovation in packaging interactive experience. Such as using digital printing, AR, VR and other technologies to open personalized, interactive response and visual experience.

Fourth, innovation in packaging intelligence. Such as using intelligent label technology to monitor the quality of products in logistics and sales links in real time, reminding consumers to use them in the best time to avoid product waste.

 

 

Pain Point 2: Intelligent Manufacturing Innovation of Packaging

In order to meet market demand, in addition to improving production efficiency, optimizing asset allocation, complying with regulatory requirements and reducing risks, brand owners also need packaging automation equipment that adapts to product conversion speed and production flexibility to improve production efficiency and accelerate product launch speed. It can be seen that automation, high efficiency and energy saving will be the common pursuit of brand owners and packaging machinery manufacturers.

To match the traditional atmosphere of the lunar year of the pig.

 

 

Pain Point 3: Environmental Innovation of Packaging

With the low-carbon and environmentally friendly concept becoming the main theme of society, many fields are practicing it, and the packaging field is no exception. Many environmentally unfriendly packaging materials are fading out of our lives, Green and environmentally friendly packaging has become the development trend and future of the packaging industry.

Currently, the "green" packaging mainly adopts lightweight, recyclable, reusable, renewable, and degradable methods.

However, from the perspective of packaging recycling, most brand owners only mark the recycling logo on the packaging, the subsequent processing technology and equipment for packaging recycling are not perfect, and the industrial chain is in a state of disconnection. Problems such as packaging waste classification, paper-plastic separation, and film-plastic separation have not been solved, and brand owners are still in the exploration stage. For biodegradable packaging, which is widely used abroad, there are successful cases in food, beverage, health care, medicine, fruits and vegetables, fast food, dairy products, and daily necessities packaging.

Baoji New Year Tea Point Box

 

 

Pain Point 4: E-commerce Innovation of Packaging

Currently, the development of e-commerce is entering the fast lane. How can enterprises quickly enter the market? How to effectively distinguish between online and offline packaging? It seems to be a topic that all industries need to consider. Through exchanges with leading companies, we have found three current confusions of brand owners regarding e-commerce packaging:

First, there are many transportation tests, and leakage and damage problems are serious. E-commerce packaging is often subjected to tests from handling and squeezing during logistics and transportation. As long as there is a weak link in the packaging, it is easy to cause damage or leakage.

Second, the cost of transportation packaging remains high. This is because enterprises have many forms and non-uniform specifications of online sales products, resulting in the need for multiple specifications of transportation packaging, resulting in high production costs. In order to reduce the breakage rate and reduce economic losses caused by improper transportation, enterprises will not only improve the impact resistance of the packaging but also add various cushioning materials to the transportation packaging, increasing the cost of packaging.

Third, the degree of automation of downstream packaging is low. Due to the many forms and non-uniform specifications of packaging, manual boxing is required in the downstream, which is inefficient.

Among them, the e-commerce packaging problems faced by the daily chemical industry are particularly prominent: First, let's look at the characteristics of daily chemical products.

First, daily chemical products are mostly liquid-based, with high impact strength, and the packaging materials of the products have weak links, such as the molding lines of extrusion-molded PE bottles, brittle PP caps, and weak structures of pump heads or spray guns, which are prone to damage and leakage;

Second, there are various varieties, specifications, shapes, and irregularities, which are not easy to combine and protect;

Thirdly, the product value is low, and the requirements for protection costs are relatively strict. Most importantly, e-commerce is a newly emerging model, and the original daily chemical product packaging has not considered the needs of the e-commerce environment.

Shangri-La Year of the Pig Commemorative Wine

 

Marking Awards 2019 Entry - Shangri-La Year of the Pig Commemorative Wine

Tibetans are a people who are good at singing and dancing. On every grand festival, Tibetan compatriots will wear gorgeous national costumes and sing and dance. The Shangri-La Year of the Pig commemorative wine needs to meet the festive atmosphere and convey joy and blessings.

In traditional Chinese perception, pigs symbolize honesty, good fortune, and wealth. The image of the pig on the packaging of this wine not only needs to meet these requirements, but also needs to have typical Shangri-La Tibetan cultural characteristics, reflecting the core brand spirit of Shangri-La.

 

 

Fenmei Packaging - Qing Yogurt

 

 

Take "Dragon Robe/Phoenix Robe" photos to enhance feelings and increase the dissemination of the product itself.

 

Marking Awards 2019 Conceptual Work - Fenmei Packaging - Qing Yogurt

Youguo Sweet Workshop Chinese Dessert Series Packaging

 

Marking Awards 2019 Entry - Youguo Sweet Workshop Chinese Dessert Series Packaging

Kaisi Selection-Dessert is a long-standing traditional refrigerated dessert in Taiwan, with three flavors: brown sugar bean curd, grass jelly, and pineapple lemon aiyu. It is mostly sold in convenience stores. The original packaging design has a traditional Taiwanese old-fashioned feel, with a history of more than ten years, and it cannot attract young people to buy it on the shelves.

The design agency has developed the product packaging towards a modern and fashionable style, and hopes that consumers will feel a vibrant and pleasant atmosphere when purchasing and consuming it.

 

Marking Awards 2019 Entry - Youguo Sweet Workshop Chinese Dessert Series Packaging

On the cup lid, the diamond-cutting concept is used in the design, supplemented by high-saturation color segmentation, so that the overall product has an eye-catching effect on the shelves of convenience stores. On the cup body design, different geometric shapes are used to distinguish different products, echoing the geometric design of the cup lid. The product standard font is designed with a slightly classical Chinese font, conveying the classic feeling of the product following traditional craftsmanship.

 

Marking Awards 2019 Entry - Youguo Sweet Workshop Chinese Dessert Series Packaging

After the launch of the new packaging, it was well-received, increasing sales by about 30% compared to the previous packaging design, successfully attracting young people to purchase, and defining a different new look for the traditional dessert packaging style in Taiwan.

Taking the processing of braised five-spice donkey meat as an example.

The output rate of products produced by the original processing technology is between 60% and 65%. The product has a harder texture and stronger chewing resistance, commonly known as "chewy", and the product is dry. By introducing scientific auxiliary materials and improving the product formula, adding water-retaining agents and thickeners, the product output rate is finally increased to 70% to 75%. At the same time, the chewing resistance of the improved braised donkey meat is slightly reduced, but the texture is more tender, and it is more suitable for the taste of modern people than traditional braised donkey meat.

However, the development of braised meat products to this day, in a market where they coexist with Western meat products, the current situation is not optimistic. How to make the best of both worlds and inherit and carry forward the traditional craftsmanship of braised meat products is a problem we must face.

1. The current situation of braised meat products

(1) Low output rate of braised meat products.

The formula of the original braised products mainly consists of seasoning ingredients such as salt, sugar, and soy sauce. The spices mainly include Sichuan peppercorns, star anise, fennel, and cinnamon. The above formula can give the product a certain color, aroma, and taste, but the product output rate is not high, generally between 50% and 60%, and does not exceed 65% at most, resulting in a high cost of the product.

(2) Short shelf life of braised meat products.

Because some braised products contain gravy, and the processed products are also more suitable for the growth and reproduction of microorganisms, unlike other traditional Chinese meat products that can inhibit bacteria after processing (such as dry products with low water content, and pickled and cured products with high salt content can inhibit bacteria), so the products have the disadvantages of being difficult to package and preserve, which is inconvenient for sales and long-distance transportation.

(3) Backward processing methods of braised meat products.

Most of the manufacturers of braised meat products now adopt a small workshop-style processing method with a front shop and a back factory, and the production efficiency is not high. The production process of braised meat products usually uses manual processing and large pot cooking methods, so there are shortcomings such as backward equipment, high labor intensity, poor sanitary conditions, and low production efficiency, making it difficult to achieve large-scale, assembly line, and standardized production.

2. Inheriting and carrying forward braised meat products using modern technology

In view of several problems existing in braised meat products, only by carrying out modern and scientific reforms and innovations in traditional craftsmanship, while retaining the original advantages, can traditional craftsmanship be inherited and carried forward.

1) Introduce scientific formulas to improve product output rate

Low product output rate will inevitably lead to high product costs. In the current fiercely competitive market situation, braised meat products are easily defeated. High-priced sales methods will directly affect the market share of products. Therefore, if braised meat products want to develop and grow, they must appropriately increase the product output rate and reduce the product cost on the basis of maintaining product quality.

2) Use preservation technology to extend product shelf life

Due to the difficulty of packaging and storage of braised products, products can only be sold locally. Therefore, in order to make braised products develop and grow, the preservation problem of products must be solved first.

(1) Adopt vacuum packaging.

Braised meat products are rich in protein, and microorganisms are very easy to reproduce. Moreover, the fat in meat products is easily oxidized and deteriorated during storage. However, braised meat products are vacuum-packed, which isolates the product from the external environment, preventing the meat products from contacting oxygen and causing oxidation reactions that lead to product deterioration, and also preventing contamination by microorganisms due to contact with the outside world.

In addition, the use of aluminum foil packaging can also prevent discoloration caused by light, thereby achieving the purpose of extending the shelf life and ensuring food safety and quality.

Vacuum aluminum foil packaging materials are mainly composed of three layers: PET/AL/CPP, while transparent vacuum packaging bags are mainly composed of PET/CPP or PA/CPP. However, transparent retort pouches made of two layers of PET/CPP or PA/CPP have low barrier properties, and the packaged meat products are prone to oxidation and deterioration, resulting in a short shelf life. Currently, to improve the barrier properties of transparent packaging materials, more than three layers of composites are often used, such as adding EVOH or PVDC to the packaging material, and then laminating with PA, which improves barrier properties and also provides good puncture resistance.

(2) High-temperature sterilization.

Products that have been vacuum-packaged and then subjected to high-temperature sterilization will have the microorganisms present in the packaged product eliminated to meet the requirements of commercial sterility, thereby extending the product's shelf life and enabling long-distance transportation. However, after high-temperature sterilization, the product's flavor is damaged, the product becomes soft, and has a strong canned taste, which has become a common problem for vacuum soft-packaged meat products.

Use the HACCP food safety system to ensure product safety.

As mentioned above, high-temperature sterilization can ensure product safety, but if raw materials or semi-finished products are severely contaminated by microorganisms, it is difficult for high-temperature sterilization to achieve commercial sterility, and high-temperature sterilization will severely damage the product's original flavor and texture. The addition of preservatives adds a protective film to low-temperature products, but if the product is severely contaminated, preservatives cannot achieve their intended purpose. Therefore, controlling the safety and hygiene during the production process of meat products is the top priority for ensuring product safety.

To introduce the HACCP safety control system, it is first necessary to establish production and processing workshops that comply with GMP standards and formulate appropriate SSOP programs. GMP standard workshops can ensure that there are no factors in the production environment and facilities that could lead to food hazards. SSOP programs control human-induced food hazards that occur during processing, such as poor personnel hygiene control, inadequate handwashing and disinfection, leading to biological hazards due to product contamination. After ensuring these two aspects, HACCP technology is then used to analyze the production process, identify and control the critical control points affecting the safety of braised meat products, thereby extending the product's shelf life from a production process perspective.

In summary, vacuum-packaged meat products that are then high-temperature sterilized, with safety control during the production process using HACCP, can have a shelf life of 3-6 months at room temperature. Coupled with convenient packaging and easy opening, there is a certain consumer market. The addition of preservatives is mainly to prevent product spoilage problems that occur in harsh high-temperature environments during summer.

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