For longer than we like to remember, there has been a tendency among food technologists to regard packaging as an afterthought - sometghing to be dealt with as cheaply as possible when the more interesting problems of food technology have been tackled. Conversely, packaging producers have often regarded the food industry as one of their major markets, and have concentrated on pushing their own particular product, irrespective of whether it was best suited for the purpose. In fact, food packaging is about 50% food chemistry and 50% packaging, and product and package should be considered together. This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution.