In order to promote product differentiation, the Azucarera firm successfully launched a redesigned sugar container in 2007. The goal was to examine the evaluation of the package qualities that add value to the product, the intention to buy, and the readiness to pay a premium for the new packaging compared to the original one twelve years after it was launched. The findings showed that consumers were not only eager to buy the new package but also willing to pay a price premium over the traditional packaging. 

In the present day health conscious market, sugar can marketing is an uphill battle. Though consumers are gravitating towards sugar laden foods without even realising in some cases, they are taking a lot into consideration before buying sugar in the raw form. The sugar bag market is therefore investing heavily in innovative packaging approaches to make sugar more appealing and adding ease of use as a feature in sugar packaging. According to Reports and Data, the sugar market size is expected to grow steadily over the coming years owing to the endeavours of market players to reinvent the sugar bag itself.

Are you a fan of sugar? Have you ever noticed the different varieties of sugar packaging available when shopping for sugar? Paper bag packaging, iron box packaging, and plastic bag packaging are the three most common types of sugar packaging on the market.

Paper Bag

The primary component of a paper bag is paper, which has the advantage of being inexpensive and readily available. But sugar in a paper bag will become more fragile. In terms of transportation, it is also more convenient and quick. A major attribute is that it is waterproof and moisture-proof. Paper bags are easier to sell and store, as well as to open when eaten. Paper has the advantage of being easily degradable, and it does not affect the environment when used in bag packing.

Iron Box

Tinted tin iron is the most common material used in iron box packaging. The iron box comes in a variety of shapes, including cylinders, rectangles, ovals, pentagons, and other regular and irregular shapes. This type of packing seals well, has a high packing hardness, and is difficult to damage. Bright appearance, bold colours, and long-lasting sturdiness are some of the advantages iron box packaging adds to sugar. Candy packaging frequently uses iron boxes. Iron box packaging is used by several large packaging, gift packaging, and well-known candy manufacturers to convey product class.

Plastic Bags

Sugar is packaged in plastic bags, which is the most prevalent packaging option. This type of packaging is both moisture-proof and waterproof, and it is inexpensive. Many sugar producers prefer plastic sugar bags. The plastic bag might be clear or coloured. Sugar can be packaged in colourful plastic to make it more appealing. Plastic packaging is commonly utilised by both well-known and lesser-known confectionery manufacturers. But this adds to plastic pollution and is one of the only drawbacks of plastic sugar bags.

Sugar packing machine can use both plastic and paper bags as packaging materials. Different types of packing materials can be accommodated by machines. Machines use modern packing equipment, which ensures that the machine's performance is consistent. 

Innovation Will Play A Considerable Role In Sugar Packaging

There is a chance to demonstrate that packaging can be constructed to support a long-term future. We are all aware that food loss and waste are major issues. Sugar packages, for example, have a tendency to leak, are difficult to reseal, and are sometimes humidity sensitive.

Packaging may make a big positive contribution to sustainability by excelling in protecting the contents. Consumers' convenience in terms of disposal, recycling, and reuse contributes to this positive contribution.

A bottom-gussetted stand-up pouch with a resealable zipper is the great example of convenient sugar packaging. Imperial Sugar, a major U.S. sugar producer and marketer based in Sugar Land, Texas, conducted consumer research and discovered that people preferred the pouch to the standard paper bag because it is leakproof and resealable. Retailers, too, have shown enthusiasm about the packaging design, according to the company.

Imperial Sugar estimates that because of the pouch's convenience and size, consumers will purchase it more frequently. The pouch is designed in a way that it will not tear and spill all over the floor, which will be another reason for choosing such packaging  Imperial Sugar is also confident that due to their innovative one-touch cases, retailers will realise a savings in store labour and product damage.

Use Packaging to Show Sugar in a New Light

There are also other means of improving sugar packaging that can ultimately lead to more sugar sales. For instance, Sugar is a bulk commodity with unclear origins and production procedures for the majority of consumers. Consumers are increasingly wanting to know where their products are made and who makes them. Allowing packaging to express the product's story presents a great opportunity. It's an opportunity to use authenticity to elevate the prestige of sugar products and restore pride in them.

Consumers have a great desire to get away from their daily stresses. This creates a business opportunity to provide consumers with everyday indulgences that are both convenient and elegant. Producers might provide packaging that is both simple and smart while maintaining premium quality. These can be used by brand owners to make the process of making food even easier.

Sugar is now often regarded as health hazards. Sugar, on the other hand, can play an essential role among health-conscious people. Packaging is an effective means of communication. It can be used to inform and motivate consumers about the benefits of using all-natural raw materials. Packaging can also serve as a reminder to consumers, encouraging them to live a more natural and healthy lifestyle.

Packaging can make consumers view sugar in new light. This is an excellent opportunity to make sugar the most trusted culinary partner for consumers. Brand owners who use packaging solutions that help with the cooking or baking process can stand out significantly.

Source: https://www.reportsanddata.com/report-detail/sugar-bag-market

 INTRODUCTION

Packaging has evolved well beyond its initial function as a method of product preservation in recent years. It now plays a critical marketing role in generating shelf appeal, delivering product information, and establishing brand image and awareness.

Extended shelf life may be achieved using a modified environment, controlled atmosphere, and intelligent packaging, which can convey quality indicators. These changes are in response to rising customer demand for lightly preserved, fresh, flavorful, accessible food with a long shelf life and consistent quality. Packaging in the future will almost certainly be more than just a physical container that protects food.

We at the Food Research Lab offer Packaging Consulting services. We have assisted several food companies in adopting innovative packaging technologies to suit newer food industry developments.

ACTIVE AND INTELLIGENT/SMART PACKAGING

●      Active packaging is a type of packaging that changes the state of the container and keeps it that way during the storage period to increase shelf life, improve safety, or improve sensory qualities while retaining the quality of the packed food. The term "intelligent packaging," sometimes known as "smart packaging," refers to packaging that does the following

●      Packaging detects some characteristics of the food it contains or the environment in which it is stored and alerts the maker.

●      the state of these characteristics and circumstances during shipping and storage to the merchant and customer

●      Active Packaging materials are meant to actively preserve or enhance the state of the food, either by removing undesirable contaminants or by preventing them from entering the food.

A nanosensor is a tiny device that can attach to whatever it detects and then give back a signal. These small sensors can detect and respond to physicochemical (sensors) and biological (biosensors) signals, then convert the response into a sign or output that people can understand.

For the monitoring of internal and exterior variables in food packaging, several nanosensors have been created. Microbes, contaminants, pollutants, and, ultimately, the freshness of the food may all be detected with nanosensors. Nanoparticles can help packaging function while reducing the quantity of material needed. It can also enhance tensile strength by up to 40%, reducing the amount of film needed in pouch manufacturing.

 Nanoparticles can boost thermal stability by up to 350%, keeping food fresh and allowing it to be reheated in its original container. It can improve barrier characteristics against gas permeation, including oxygen and carbon dioxide, UV permeation, moisture, and volatile chemicals and generate active antimicrobial surfaces and nano biodegradable packaging materials.

Due to nanoscale fillers, food contact materials have enhanced flexibility, gas barrier characteristics, temperature control, and moisture stability. The impact of nano packaging on food is determined by the composition of the nanomaterial used. In addition to providing environmental protection, nanofillers minimize the usage of plastics as packaging materials and need less energy for manufacture and biodegradation, making them more environmentally friendly. Nanoparticles, nanotubes, fullerenes, nanofibres, nanowhiskers, and nanosheets are all examples of nanomaterials and nanoparticles.

ANTIMICROBIAL PACKAGING

Antimicrobial packaging combines food-packaging materials with antimicrobial chemicals, such as antibacterial nanoparticles incorporated into polymer films to prevent microbial surface contamination of foods.

The application of nano-silver antimicrobial food packaging is a unique method to food preservation and shelf-life extension. Antimicrobial packaging necessitates extensive contact between the food product and the packaging material; consequently, potential food applications include vacuum or skin-packaged items, such as vacuum-packaged meat, fish, chicken, or cheese.

Incorporation of antimicrobial substances into a sachet connected to the package from which the volatile bioactive substance is released during further storage; direct incorporation of antimicrobial agent into the packaging film; and coating of packaging with a matrix that acts as a carrier for the antimicrobial agent are the three basic categories of antimicrobial packaging systems.

EDIBLE COATINGS AND FILMS

Edible films and coatings are a thin layer of food-safe material that prevents moisture, oxygen, and solute movement. Because edible film coatings are an essential element of the food product, they should not obstruct sensory qualities.

Edible films and coatings must be selected for food packaging purposes based on specific uses, food product kinds, and critical quality degrading processes. Ingredients that are used in the production of

Hydrocolloids (such as proteins, polysaccharides, and alginate) and lipids (such as fats and oils) are the three types of edible films.

Materials with the capacity to create films can be used to make edible films. Film materials must be distributed and dissolved in a solvent such as water, alcohol, a combination of water and alcohol, or a mixture of other solvents throughout the production process. In this procedure, plasticizers, antibacterial agents, colours, and tastes can be added. Film solutions may be applied to food in various ways, including dipping, brushing, and spraying.

After spraying, brushing, and panning, the work is dried.

To retain high concentrations of preservatives on food surfaces, edible coatings and films can act as a transporter for antibacterial and antioxidant chemicals. Their presence might prevent moisture loss during storage, lower the rate of rancidity, which causes lipid oxidation and brown colouring, lower the load of spoilage and pathogen microorganisms on the surface of foods, and limit volatile taste loss. They can also act as a carrier for food components, enhancing mechanical integrity and simplifying product handling.

SUSTAINABLE PACKAGING

Because many packaging materials produce trash, sustainable and green standards suggest using biodegradable and ecologically friendly materials for food packaging. Polylactide acid (PLA) plastics, sugar cane pulp, fibre composites, starch-based films, and other materials are some of the materials that are being used to create sustainable packaging.

The Sustainable Packaging Coalition, a global organization with over 200 industry members, proposes the following definition of sustainable packaging:

1. Throughout its entire cycle, it is valid, safe, and healthy for individuals and communities.

2. It satisfies market performance and cost standards.

3. Renewable energy is used to obtain, produce, transport, and recycle it.

4. It makes the most of renewable and recycled resources.

5. It's made with eco-friendly production methods and best practices.

6. It is constructed from materials that are safe in all end-of-life circumstances.

7. It is built to maximize the use of resources and energy.

CONCLUSION

Changes in consumer preferences, the demand for convenience and quality, the decline in cooking skills, the limited time available for home meal preparation, the need to develop environmentally-friendly packages, and producer competition in developing shelf appealing packages have all contributed to advancements in food packaging technology. These pressures will fuel the packaging industry's dynamic nature, resulting in further food packaging developments.

Convenient food is an idea that developed and is prevalent for a long time. With the current COVID-19scenario most people can’t dine out and the number of online deliveries has increased drastically. Similarly, the concept of ready-to-eat (RTE) and ready-to-cook (RTC) are fast becoming popular even in the Indian market to save time and labour. One of the major selling points for RTE meal products is their presentation. Manufacturers use creative packaging design to emphasize freshness, taste and enhance products shelf life. 

Another major concern for manufacturers is that this packaging not only ensure the product’s safety and freshness but also needs to function as a dish to cook. Therefore the packaging materials are selected based on these factors. Moreover, consumers are demanding more eco-friendly options and are willing to pay extra for such packaged products. Businesses that keep up with ongoing trend will be able to reap the rewards. The desired shelf life for an RTE or RTC food dictates the type of processing and packaging to be used. 

Convenience food can be classified into the following categories:

• Shelf-stable convenience food

• Ready-to-Eat (RTE) and Ready-To-Serve (RTS) food 
• Ready-to-Cook (RTC)

• Frozen convenience food

Ready-to-Eat (RTE) foods are normally consumed within a short time, but with appropriate processing and packaging, the shelf life can be extended up to years. Ready-to-eat food product does not require any extensive processing or cooking procedures and the pack is opened in an appetizing form. RTE snacks such as idlis, dosa and pav bhaji have a short shelf life and hence they have packaged into injection moulded plastic containers with low water vapour, oxygen permeability and good barrier strength. 

RTE foods such as upma, curry rice and vegetable briyani are processed by retort for longer shelf life. In retort processing low acid foods with medium to large particle size are preferred and used because it is easier to remove the oxygen from the headspace by gas flushing. 

Retort pouches are a special flexible laminate that can withstand thermal processing up to 121°C as it combines the advantages of metal can and boil in bag functionality preserving food by physical and chemical means. Retort pouches provide good barrier strength, puncture resistance and toughness, which can withstand abuse in handling and distribution. Retort pouches are proven to be a good substitute for cans as it eliminates the additions of brine or sugar syrup. To sum, retort pouches’ demand is continuing to grow as they getting accepted equally to a glass or metal container. 

Retort pouches are made of a three-ply laminate consisting of PET/Al Foil/PP, ethylene vinyl alcohol (EVOH), polyvinylidene chloride (PVDC) and silica-coated nylon providing a shelf life of up to one year. 

Ready-to-Cook (RTC) Foods are classified as low moisture food, medium moisture food and high moisture foods. Low moisture food (1 to 5% moisture) tend to absorb moisture from the environment and become soggy. The moisture vapour transmission rate (MVTR) of the packaging materials is less than 1 gm / m2 per 24 hours. Barrier property (MVTR) requirement in medium moisture foods (6 to 20% moisture) is less stringent and useful for long shelf life. Typical examples of foods used in this method are Indian savoury snacks, sweetmeats. However, the use of preservatives is required for long shelf life. 

High moisture foods have a moisture content between 20 to 60%, in which freshly based products as cake, chapatis, pickles and chutneys are made in this segment. Medium and high moisture foods are very susceptible to biological spoilage and need additional preservation methods before packaging. 

Based on their ingredients used in ready to cook mixes, RTC foods can be divided into four groups. The first category is cereal-based consisting of batter mix for idli, dosa which are very sensitive to moisture. These ingredients become soft and unacceptable at about 8 to 13% moisture content. Polyolefin plastic pouches (37 to 75µ) thickness are used for packaging cereal-based ingredients with 3-4 months of shelf-life.

Secondly, Legume or pulses based mixes for vada, bonda, have requirement similar to cereal-based mix. However, they are less permissible to moisture. Therefore, this segment of goods needs materials with water vapour impermeability, such as LDPE and PP providing between 3 to 6 months of shelf life based on temperature/RH storage conditions. 

Thirdly, mixes of Jamun, doughnut and cake have high-fat content and milk solids which are prone to rancidity and exchanges with oxygen and water vapour. CPP pouches, printed polyester with LDPE or HD-LDPE co-extruded films are used for products in this category for a different point of protection and attractive appearance. 

Finally, Spice mixes, rasam, sambar, and soup are highly susceptible to aroma loss, and oxidative changes which will deteriorate the final product. Functional packaging based on metallised PET/PE and films with polyamide core layer provides a longer shelf-life for products in this category. HD-LDPE coextruded film provides good heat sealability. 

Frozen Convenience Food

Food packaging for frozen foods requires oven-ability, which can either be microwave or conventional oven. Retort-able food packages are made suitable for microwave heating. Aluminium trays are being replaced by paperboard, thermoset plastics and thermoplastics. 

Consumers perceive paperboard as a low-quality material which softens with water and chars at high temperature. Thermoset plastics are brittle, stains easily, expensive and heavy, and adds costs to shipping. Therefore manufacturers are looking at thermoplastics for dual-ovenable packages with stability up to 200°C to 250°C, and also at freezer temperatures to reduce costs and enhance microwave ability. The thermoplastics also need to be absent of any trace taste, odour and non-sticky as per FDA regulations, which is crucial for baked foods. 

Thermoforming sheets of polypropylene (PP), crystalline polyethene terephthalate (CPET) and high impact polystyrene (HIPS) have shown advantages in performance and functionality. Developments of these polyester coated boards are suitable for both conventional and microwave ovens. 

Firstly, the material has to be permeable to microwave radiation, unlike metal surfaces which reflects the radiation. Secondly, heat resistance indicates that the material should not be degradable or develop odour and browning. Moreover, the material should be chemically inert and should have good deep freeze functionality. 

From 2013 to 2018, the worldwide packaging market expanded by 6.8%. The majority of this increase has come from less developed economies, as more people migrate to cities and adopt westernized lifestyles. This has increased demand for packaged goods, which has been aided by the e-commerce industry around the world. The worldwide packaging sector is being influenced by a number of factors.