Food packaging

Alberta adopts high-tech packaging that does more with less.

When you pass row upon row of brightly packaged products in your local Alberta grocery store, it’s easy to judge the product by its cover. But there’s a fine science in every item you buy. From the design of the package to modifying package atmospheres for freshness, to the temperature it’s stored in, food packaging has become an engineering marvel.

“The technology that goes into packaging achieves many things,” says Bryan Walton, vicepresident, western region of the Canadian Council of Grocery Distributors. “It fulfills the main purpose which is to keep food fresh. It also aids in product display, convenience, preparation and safety – such as tampering.”

There’s always a better way

Reducing the use of materials while still maintaining food integrity has been a long-term goal for industrial, commercial and institutional packaging companies, according to Ann Van Sluytman, director of communications of the Packaging Association of Canada.

“The industry in Canada made a commitment in the late ’80s to divert annual packaging waste from landfills by 50 per cent through reducing, reusing and recycling materials,” she says. “That goal was achieved in 1996 – four years ahead of schedule – but they haven’t stopped there. Companies are still investing millions of dollars developing better ways to store, distribute and sell food and other products while, at the same time, minimizing the environmental impact of their packaging systems. It’s a fine science really and to us, it’s very exciting.”

Food integrity, with less material

“The average consumer doesn’t appreciate the role that packaging plays in their day to day lives” states Kevin Cinel, western district manager for Cryovac Sealed Air Corporation in Calgary. “Proper packaging is the reason your food is available fresh each and everyday. Most protective packaging materials on the market today are 80 to 85 per cent more compact than traditional materials. That means a food manufacturer gains the same protection using less material, grocery stores can fit more varieties, the consumer gets safer food that lasts longer and there’s less waste when it comes time to throw it away.”

In Bryan Walton’s view, the science and strategy of packaging are just one element of meeting consumer needs. The key is to study the habits and preferences of consumers, then fit the product and package to suit.

“Consumers don’t come up with the innovation for the variety of products and how they are packaged, but they do give direction,” says Walton. “Ultimately, the lifespan of a product is determined by convenience and quality. No matter how good the food looks on the package, it’s what’s inside that counts.”

Growing Alberta Fact: Alberta’s food retailers pump $6.4 billion into Alberta’s economy.