Introduction

Abstract

Visible features of packaged foods are mainly influenced by packaging: the necessity of separating the exterior ‘wrap’ from the contained object should be highlighted. In fact, packaging is often perceived such as the carrier of subliminal messages with peculiar and designable meanings and suggestions. As a result, packaged foods may be differently perceived by normal users depending on the physical appearance of packaging. Most common food pack have always been designed and produced with several specific aims: the easy classification of foods from the marketing viewpoint; the reliable subdivision of apparently similar food products in sub-classes; the constant reference to implicit properties and safety features. Moreover, the problem of storage conditions and the possibility of using FP as ‘cooking’ or ‘serving’ devices can undoubtedly make more difficult the packaging design. Therefore, food packaging should be well examined by chemical and design viewpoints. Chemistry influences designers, and design models also the chemical nature of FP. This loop mechanism can modify the final packaged food with notable implications.