International Confectionery Managing Editor Rebecca Morpeth-Spayne examines the technical requirements essential for delivering high-quality, flexible confectionery packaging solutions
Flexible packaging has become an essential tool for many brands, offering versatility, lightweight properties, and opportunities for customisation. Flexible packaging covers a range of non-rigid materials like films, foils, and laminates that preserve the freshness, texture, and visual appeal of confectionery items. While the benefits of flexible packaging are evident, several technical considerations must be addressed to ensure that it meets both consumer expectations and industry standards. From barrier protection to sustainable innovations, flexible packaging lies at the core of delivering safe, high-quality products.
Manufacturers are increasingly turning to providers that specialise in food-grade packaging solutions tailored to the unique requirements of the confectionery sector. This article delves into the critical technical aspects—barrier properties, seal integrity, printability, sustainability, production compatibility, and temperature resistance—that shape the success of flexible packaging in confectionery, showing how a meticulous focus on these details enables brands to meet consumer expectations for quality and sustainability.
Barrier Properties: Preserving Freshness and Quality
The preservation of freshness, flavour, and texture is vital in confectionery packaging, as these qualities directly impact consumer satisfaction and brand loyalty. Confectionery products such as chocolates, gummies, and caramels are sensitive to environmental factors like moisture and oxygen, which can deteriorate product quality and significantly shorten shelf life. In response to these challenges, packaging providers like Constantia FFP have pioneered high-barrier films specifically designed to safeguard delicate confectionery items. Their multi-layer barrier materials effectively shield products from moisture and oxygen ingress, which are two of the primary causes of spoilage in the industry. By incorporating advanced barrier technology, these films extend the product’s shelf life and ensure it reaches consumers in optimal condition.
As confectionery products often face prolonged storage periods before they reach the end consumer, barrier packaging is indispensable for maintaining product integrity. Moisture, for instance, can cause chocolates to lose their sheen and develop an unappealing powdery layer known as “sugar bloom,” which occurs when sugar crystals migrate to the surface. This visual degradation is often mistaken for a sign of staleness, affecting the consumer’s perception of quality. Additionally, oxygen exposure can lead to oxidation, compromising both the taste and aroma of confectionery items. Chocolates and other high-fat products are especially vulnerable to this, as oxygen can interact with the fats, leading to off-flavours that detract from the intended taste profile. By creating a sealed environment with high-barrier films, flexible packaging helps lock in the initial quality and sensory appeal of the product, which is crucial in an industry where flavour and texture are paramount.
Beyond moisture and oxygen, light is another environmental factor that can compromise the quality of certain confectionery products. Items containing chocolate or dairy components are particularly light-sensitive, as exposure to UV rays can accelerate oxidation, causing flavour changes and a breakdown of texture. Metallised films, which incorporate layers of aluminium or other metals, are highly effective in blocking UV light, adding an extra layer of protection for sensitive products. Aluflexpack has responded to this need by developing specialised foil-based laminates that not only provide robust light protection but also contribute to an attractive, premium aesthetic. This combination of functionality and visual appeal helps confectionery brands convey a sense of quality and ensures that the subtle flavours of their products are preserved from production through to the moment of consumption.
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
