That of food packaging is a history full of fascination, ranging from the very first rudimentary food preservation solutions to today’s sophisticated creations made of innovative materials. In our first article we delve into this reconstruction, exploring the changes in packaging from ancient times to the 19th century.
A story as old as the world
Humans have always tried to preserve their food: our ancestors used leaves, fruit shells and animal skins to try to preserve and protect their food from external contaminants. These early, rudimentary methods were biodegradable and readily available, but storage capabilities were, of course, limited.
Early inventions
With the advent of agriculture and animal husbandry, more sophisticated methods also began to spread: for example, the use of salt for meat preservation or the creation of techniques such as fermentation, smoking and drying gave greater life to food products. At this time, packaging was still based on the exclusive use of natural materials, but new methods of preservation and awareness of the importance of hygiene gradually began to develop. Over time, the use of terracotta baskets or amphorae also became widespread, which allowed the contents inside to be sealed, ensuring that the food would last longer.
The Coming of the Industrial Revolution
With the Industrial Revolution there was the first significant leap in food preservation techniques and packaging became part of mass production. One of the most important inventions in the field was due to Napoleon Bonaparte himself: it seems that the emperor offered a reward to develop an effective method of preserving food for troops at the front. It was in this way that sealed cans were born, which revolutionized preservation.
Glass and tin: two timeless classics
The first glass bottles were also developed during the same period: an excellent material that was strong, durable, and particularly suitable for storing beverages such as wine or carbonated soft drinks. Glass was an excellent barrier against external agents and contaminants. The introduction of glass, along with the creation of the tin can, made possible the large-scale production of canned goods, enabling the life of food to be extended and transported over long distances. Thus were born Appert’s jars and Durand’s tin cans, true milestones in the history of packaging.
The charm and utility of tin cans
The first food tins were introduced in 1810 by Nicolas Appert, the French cook who patented the process of sterilization in glass jars. A few years later, in 1813, Peter Durand registered the first food tin in England. These primitive boxes were made of tin-plated iron plate and sealed with tin solder. Despite their rudimentary form, tin cans allowed food to be stored for much longer than traditional methods, revolutionizing the way food was produced, distributed and consumed.
In later years, tin cans became increasingly popular, and decoration and painting techniques were introduced to make the packages more attractive and durable. This invention made it possible to package a wide range of foods, from canned meat and fish to jams and cookies. The boxes became a symbol of modernity and progress, introducing the idea of container customization and making food more accessible and safe for the masses.
A story still open
In this first part of our historical excursus, we have seen how the concept of food preservation has evolved along with human beings, moving from rudimentary methods of extending the life of food by a few days to a full-fledged and true mass production of containers to enable an extended shelf-life. In the second part of our story, we will see how the early stages of industrial production led to the current concept of sustainable packaging.
