Sweets and chocolates
Sweets and chocolates are among the most popular products. The correct preservation of their original flavor and characteristics is largely determined by the quality and composition of their packaging.
Each kind of product needs a specific barrier property against particular types of exposure.
Biscuits and wafers – Products with low moisture and high fat content. Therefore, the packaging should provide high moisture resistance and low gas permeability as oxygen negatively affects fats.
Rolls and muffins – Products with high moisture content. Therefore, the packaging should provide a high moisture resistance.
Chocolate – Very light sensitive product. It needs to be protected from atmospheric oxygen, especially if chocolate contains nuts.
For this product category the most common material composites used are: