Every industry has its own terminology, and food packaging is no different. Before selecting product packaging, a processor should know and understand these essential terms. Following are three key packaging terms and definitions to know.

Engineered Plastics – Monolayer plastics (like ordinary plastic wrap), have limited capabilities. However, most food packaging is generally made from engineered plastics, which are complex, multi-layer packaging materials. These plastics are designed to meet specific standards and may consist of up to 12 layers of different materials. Each layer serves a specific function, such as shrinkable, printable, and offering moisture and oxygen permeability. This durable packaging reduces leaker rates and promotes extended shelf life.

Mils – The thickness (or gauge) of a packaging sheet is measured in microns. Bags and food packaging film, even if made from identical plastics to exacting performance specs, are typically available in a range of thicknesses. Thicker film doesn’t always mean more protection, especially if it interferes with the sealing or vacuum process or prevents adequate chilling. The key is to find the most appropriate thickness for the application.

Barrier – A barrier refers to the mechanical protection offered to packaging materials, but not all barrier packaging is the same. Films and bags typically provide low to medium protection, while high-barrier packaging is meant to protect against specific risks, including:

• Microorganisms
• Moisture permeability
• Oxidation (rancidity)
• Environmental abuse (punctures, tears, etc.)

Inadequate barrier performance can mean the difference between profit and very expensive problems.

Understanding packaging terminology will help processors have more productive discussions with packaging manufacturers’ representatives about the appropriate food packaging solutions for their specific needs.

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