Manual para o desenvolvimento de embalagens de alimentos preparados congelados

Abstract

Changes in eating habits, the food security policies and people's lifestyles have modified food packages of design standards. These changes are visible especially in the functions of the packages that need to account for the diversity of supply of prepared frozen foods, prepared foods called. In the development of packaging, we question the need for further research into the functions of packaging for these product categories, identifying parameters that meet their specific requirements. Further, considering the manufacturing scenario, the analysis those already available on the market. To map the product design context, this research seeks to define the main functions and characteristics required of prepared frozen food packaging, as well as the methods and design practices and regulatory setting of the standard-setting bodies for food safety of packaged food. As a result of this investigation has produced a reference manual for professionals involved in strategy and design to the segment - industrial designers and packaging designers - to integrate actions, standards and product design methods. A sampling of these professional profiles has been involved in research with users and manual evaluation and the results showed the need for dialogue between the areas (design / food), reinforcing the lack of reference materials, comprising an objective and systematic way, mechanisms support those responsible for analysis and packaging validations for frozen prepared foods.