Design and Technology of Packaging Decoration for the Consumer Market PDF Download
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Author: Geoff A. Giles
Publisher: CRC Press
ISBN: 9780849305061
Category : Design
Languages : en
Pages : 322
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Book Description
Packaging for the fast moving consumer goods market plays a vital role in promoting the product to the customer as well as in carrying informative and legislative detail. Combining these roles requires commercial awareness, detailed knowledge of the relevant technologies, creative care and consideration of the effects of colors, typefaces, and images that must support the brand, position the product and provide the required product stand-out at the point of sale. With an emphasis on technology, this practical handbook details the printing technologies and labeling formats used on the mainstream structural packaging found in consumer markets worldwide.
Author: Geoff A. Giles
Publisher: CRC Press
ISBN: 9780849305061
Category : Design
Languages : en
Pages : 322
Get Book Here
Book Description
Packaging for the fast moving consumer goods market plays a vital role in promoting the product to the customer as well as in carrying informative and legislative detail. Combining these roles requires commercial awareness, detailed knowledge of the relevant technologies, creative care and consideration of the effects of colors, typefaces, and images that must support the brand, position the product and provide the required product stand-out at the point of sale. With an emphasis on technology, this practical handbook details the printing technologies and labeling formats used on the mainstream structural packaging found in consumer markets worldwide.
Author: Diana Twede
Publisher: DEStech Publications, Inc
ISBN: 1605951358
Category : Technology & Engineering
Languages : en
Pages : 584
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Book Description
New expanded second edition with key technical, regulatory and marketing developments from the past 10 years in the packaging industryCovers the materials, processes, and design of virtually all paper and fiberboard packaging for end-products, displays, storage and distributionNew information on European and global standards, selection criteria for paperboard, as well as emerging sustainability initiativesExplains recent tests, measurements and costs with ready-to-use calculations Ten years ago, the first edition of Cartons, Crates and Corrugated Board quickly became the standard reference book for wood- and paper-based packaging. Endorsed by TAPPI and other professional societies and used as a textbook worldwide, the book has now been extensively revised and updated by a team formed by the original authors and two additional authors. While preserving the critical performance and design data of the previous edition, this second expanded edition offers new information on the technologies, tests and regulations impacting the paper and corrugated industries worldwide, with a special focus on Europe and Japan. New information has been added on tests and novel designs for folded cartons, as well as expanded discussions of paperboard selection for specific applications, emerging barrier packaging, food contact and migration, and the dynamics and opportunities of corrugated in distribution systems. Recent developments on recycling and sustainability are also highlighted.
Author: Sümer Şahin
Publisher: Springer
ISBN: 3319741233
Category : Business & Economics
Languages : en
Pages : 347
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Book Description
This book presents the proceedings of the 8th International Conference on Engineering, Project, and Product Management (EPPM 2017), highlighting the importance of engineering, project and product management in a region of the world that is in need of transformation and rebuilding. The aim of the conference was to bring together the greatest minds in engineering and management and offer them a platform to share their innovative, and potentially transformational, findings. The proceedings are comprehensive, multidisciplinary, and advanced in their approach with an appeal not only for academicians and university students but also for professionals in various engineering fields, especially construction, manufacturing and production.
Author: Aaris Sherin
Publisher: Rockport Publishers
ISBN: 1616736542
Category : Design
Languages : en
Pages : 337
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Book Description
It’s tough to remember all the minute details of packaging standards and conversions when you are a designer juggling varied projects. With Forms, Folds & Sizes – Revised, you can just look them up! Including updated information and new topics, thishandbook provides designers with all the little details that can make or break a design, such as how much space to leave in the gutter when designing barrel folds, how to layout a template for a box and the ratios of each part, metric conversion charts, and standard envelope sizes in the USA, Europe, Canada and Asia. Featuring new topics such as sustainable design, web design, and grid design basics, Forms, Folds & Sizes – Revised is the one resource to turn to for answers to everything from folds and bindings to paper, imaging and much, much more!
Author: Ron Kill
Publisher: John Wiley & Sons
ISBN: 1444360574
Category : Technology & Engineering
Languages : en
Pages : 299
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Book Description
"This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard Audit." Beverage and Food World, May 2009 BASED ON ISSUE 5 OF THE BRC STANDARD The British Retail Consortium Global Standard for Food Safety was originally conceived to meet an increasing demand for a unified standard to be used by the major retailers in the UK for their suppliers of "own label" food products. The system has proved so successful that it is now used throughout the food industry, and over 7000 food manufacturers worldwide already have the Standard. Companies are often unsure about how to approach attaining certification—often a demanding process, especially at the first attempt. Not only are there over 300 clauses to satisfy, there are also general concerns such as how to correct non-conformities within very specific deadlines. Even when their operations are actually quite satisfactory, many suppliers find themselves poorly prepared for the audit and do not perform as well as they might. This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard audit. Using over 600 real life examples, it enables manufacturers to ensure that the correct systems are in place to achieve the Standard and present themselves in the best way during the audit process. It also recommends the steps to take following the audit and how to correct non-conformities. The book is an essential resource for suppliers wishing to attain certification for the first time and those already in the scheme seeking to improve their grades. It is also of interest to certification bodies and consultants to the food industry.
Author: Poppy Evans
Publisher: Rockport Publishers
ISBN: 161058788X
Category : Design
Languages : en
Pages : 322
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Book Description
The Graphic Design Reference & Specification Book is a must-have sourcebook for every designer—amateur of professional. Completely practical with only the most needed information, this valuable book provides designers with all the little details that can make or break a design, such as: How much space to leave in the gutter when designing barrel folds How to layout a template for a box, and the ratios of each part Metric conversion charts Copyright and trademark standards Proofreaders' symbols Image file formats Standard camera formats and sizes Finding the best scanning resolution Type basics and terminology Guide to printing processes Paper usage guide Standard binding types Process color finder Proofing methods Standard envelope sizes in the USA, Europe, Canada and Asia And much more. Take thisreference everywhere you go for details on all the things you can never find but need to know when designing. The Reference & Specification Book series from Rockport Publishers offers students and practicing professionals in a range of creative industries must-have information in their area of specialty in an up-to-date, concise handbook.
Author: Andrew J. Taylor
Publisher: John Wiley & Sons
ISBN: 9781444317787
Category : Technology & Engineering
Languages : en
Pages : 376
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Book Description
Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.
Author: Nigel Theobald
Publisher: John Wiley & Sons
ISBN: 1405178736
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
The packaging closure is the primary interface between the product and the customer. Closures have undergone much evolution and development in recent years. The basic function of a closure is to allow easy access to a packaged product and to reclose the package, when the contents are not used fully in a single serve. However, closures are now expected to deliver a wide variety of additional functions, such as ensuring that the package has not been opened prior to the first opening by the consumer, facilitating the dispensing of the product (especially for food and pharmaceuticals) and supporting the brand equity value of the product. This volume considers the technologies relevant to packaging closures and sealing systems, structured by types of pack. It is directed at packaging technologists, those involved in the design and development of packaging and those who specify or purchase packaging.
Author: Philip R. Ashurst
Publisher: John Wiley & Sons
ISBN: 1405141085
Category : Technology & Engineering
Languages : en
Pages : 392
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Book Description
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water. This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.
Author: Alan Imeson
Publisher: John Wiley & Sons
ISBN: 1444360337
Category : Technology & Engineering
Languages : en
Pages : 374
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Book Description
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
