PROTEIN UP, um estudo de Design de Embalagens para alimentos proteicos ultracongelados

Allison Douglas Scardovelli Avelhan; Ariane Bezerra; Rafaella Rufino; Rui Antônio Lanfredi Junior

Allison Douglas Scardovelli Avelhan Faculdade SENAI-SP Campus Theobaldo De Nigris
Ariane Bezerra Faculdade SENAI-SP Campus Theobaldo De Nigris
Rafaella Rufino Faculdade SENAI-SP Campus Theobaldo De Nigris
Rui Antônio Lanfredi Junior Faculdade SENAI-SP Campus Theobaldo De Nigris

Keywords: Primary Packaging, Secondary Packaging, Packaging Design, Structural Packaging Design

Abstract

This article aims to present studies on packaging design with regard to protection, containment, identification and transport in the production of primary and secondary packaging for the production process of a deep-frozen food startup, in this specific case a crepioca, which can be defined as a crepe with tapioca gum or hydrated flour instead of wheat flour, or as a tapioca with beaten egg.
With the increasing concern of people with eating better to achieve greater longevity in a healthy way, the fitness food market has become very promising, considering that there is little variety available of fast-frozen foods rich in protein for the public that seeks to increase your daily dose of protein and reduce carbohydrates, eating well, without sacrificing taste.
Thinking about meeting the need of this market demand, the proposal presented through this study will be to develop packaging for a line of products rich in proteins, which will be sold by e-commerce and delivered to the consumer's residence a kind of subscription club where the customer can choose between three meal plans according to their protein consumption needs.