1. Packaging and Labelling Slide 1

2. Slide 2 Packaging: Purposes

3. Slide 3 Packaging Packaging is done at every level of marketing: raw materials: crates, drums manufactures: boxes, shrink wrap retailers: boxes, bags Even “Services” are packaged: ie product “bundling” (Bell, Rogers)

4. Slide 4 Packaging CONSOLIDATION to keep product together liquids are put in bottles, cans, jars to keep from spilling many boxes of a product are shrink wrapped easier to ship, store, display

5. Slide 5 Packaging PROTECTION protect products from breaking: bubble wrap, styrofoam, plastic protect from sunlight, air, germs safety seals, tamper-proof packaging

6. Slide 6 Packaging INFORMATION by law, food package labels must contain ingredient list, most to least in Canada nutritional information is voluntary product name, size, weight, UPC

7. Slide 7 Packaging BRAND IDENTIFICATION used to sell product based on brand/manufacturer mainly on packaged goods not really used for electronics, appliances, furniture (customer relies on seeing/trying product)

8. Slide 8 Packaging BRAND IDENTIFICATION some packages have a proprietary design, meaning that the shape/colour/ design of the package can only be used by the manufacturer of the product

9. Slide 9 Packaging PROMOTION sometimes the package is why the product is purchased, especially if packaging can be reused “limited edition” packaging used to tie in to special events (makes package a souvenir)

10. Contemporary Packaging Issues Slide 10 Aseptic Packaging – Incorporates a technology that keeps foods fresh without refrigeration for extended periods. Milk package 6 months no refrigeration

11. Slide 11 Packaging Environmental Packaging – reusable, recyclable, less wasteful, and safer for the environment reduced packaging, recyclable packaging, biodegradable, non-aerosol, no CFCs....

12. Packaging Slide 12 Cause Packaging – to promote non-product issues such as social and political causes

13. BMI3 C Unit 6 Slide 13