Function of Packaging Bags

　　1. Protecting food and extending its shelf life

　　Food is easy to damage its appearance and quality through handling, loading, unloading, transportation and storage during the whole circulation process. After food is packed in or out, it can avoid extrusion, impact, vibration, temperature difference and other phenomena. Food is well protected to avoid damage.

　　In addition, food is produced, because it has certain nutrients and moisture, which provides basic conditions for bacterial reproduction in the air. Packaging can keep things separate from oxygen, water vapor, stains, etc. to prevent food from deteriorating and prolong its shelf life.

　　Vacuum packaging prevents food from being exposed to direct sunlight and light, thereby avoiding oxidative discoloration and taste discoloration.

　　Leak proof is also a necessary factor in packaging design. Some packages include desiccants or deoxidants to extend shelf life.

　　2. Save space and facilitate circulation

　　Some foods need to be packed in separate bags to make them more marketable. For example, powder, granular and other objects, liquids such as wine and drinks, packaging is both a container and a tool for circulation. The emergence of packaging facilitates their circulation and further promotes the expansion of the size of such products.

　　In addition, some foods with local characteristics can only be packaged to go everywhere.

　　3. Communicating Information

　　The label in the package will convey the basic information of the product to consumers, such as the date of production, ingredients, production site, shelf life, etc. It will also tell consumers how to use the product and what precautions should be taken. The label produced by the packaging is equivalent to a repeated broadcast mouth, which avoids repeated publicity from the manufacturer and helps consumers to quickly understand the product.

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