Packaging in the confectionery industry

Packaging in the confectionery industry plays a crucial role in protecting, preserving, and promoting sweet treats. It encompasses various materials and designs to ensure products reach consumers in optimal condition while enhancing their visual appeal. Here are key aspects of confectionery packaging:

Protection:

Barrier Properties: Packaging materials often have moisture, oxygen, and light barriers to maintain freshness and extend shelf life.
Physical Protection: Robust packaging prevents physical damage during transportation and handling.
Preservation:

Sealing and Wrapping: Techniques like vacuum sealing and individual wrapping help maintain flavor, texture, and quality.
Temperature Control: Some confectionery products require specific temperature ranges, necessitating insulated or temperature-controlled packaging.
Materials:

Plastic: Common for its versatility and durability, often used in wrappers, pouches, and containers.
Paper and Cardboard: Used for boxes and cartons, offering a more eco-friendly and often recyclable option.
Foil: Provides an excellent barrier to light and air, commonly used for chocolates.
Design:

Branding: Packaging is a key marketing tool, with attractive designs and colors to draw consumer attention and convey brand identity.
Convenience: Features like resealable bags, easy-open tabs, and portion-controlled packs enhance consumer experience.
Sustainability:

Eco-Friendly Options: Increasing use of biodegradable, compostable, and recyclable materials to reduce environmental impact.
Reduction of Waste: Innovative designs to minimize excess packaging and promote reuse.
Regulatory Compliance:

Labeling: Clear and accurate labeling for ingredients, nutritional information, and allergens to comply with regulations and inform consumers.
Safety Standards: Ensuring materials are food-safe and free from harmful substances.
Innovations:

Smart Packaging: Incorporating technology like QR codes for product information, freshness indicators, and interactive consumer engagement.
Customizable Packaging: Personalized packaging options for gifts and special occasions.
Effective packaging in the confectionery industry not only safeguards products but also enhances the consumer experience and supports brand differentiation in a competitive market.

1. Group no 8 Packaging in the confectionery industry 1

2. Submitted to: Mam Wajeeha Submitted by: Uswa Sadiq(63) Course code: FST-508 Course title: Confectionery and Snack Food Credit hours: 3(2-1) Department: Food Science & Technology 2

3. 3 Road map

4. Packaging performs seven main functions in connection with bakery products in general and confectionery goods in particular Physical protection Preservation Prevention from contamination Ability to be handled Change of shape Introduction 4

5. The main reasons for using a package on any food is Serves as a container for distribution and sales Protects the contents It describes and advertises the product in the package The purpose of a package 5

6. Materials 6

7. Metal cans are often used for cocoa and food drink powders Many granular food drink products are very hygroscopic and if not adequately protected will pick up moisture and consolidate For these lever-lid cans with latex lined bottom and side seams are required Metal cans 7

8. Paper is the most widely used packaging material It can be just a simple wrap or lining, a bag, the base of a label, or a stuffing in the form of shaving Types of paper Unbleached kraft Bleached sulphite paper G&G paper Vegetable parchment Waxed paper Tissue paper Carton board(paper board) Paper and associated materials 8

9. This is commonly known as brown paper It is the most used and cheapest packaging paper available It is manufactured in vast quantities from long-fiber soft woods to which its strength is attributed It can be printed and it also serves as a base for coated papers and laminates 9 Unbleached Kraft

10. These are prepared from chemical wood pulps They are used where brightness and whiteness are required and are used for food wrapping, interleaving and laminating They are reasonably strong and water resistant For high-class printing, they are glazed by special coating 10 Bleached Sulfite Papers

11. Glassine is a shiny smooth surface and is transparent These papers are produced by processes that beat the pulp until the cellulose fibers become highly hydrated Glassine is used extensively for wrapping confectionery bars Its greaseproof properties are very valuable in this respect and it prints well Because of its dense structure it gives a measure of protection against extraneous With plastic films it may be heat sealable 11 G&G paper

12. Vegetable Parchment Parchment paper is manufactured by immersing unsized paper in a solution of sulfuric acid, followed by neutralizing, washing, and drying It is used frequently for box linings and for platforms for confectionery bars inside glassine wraps It is a sterile paper 12

13. 13 Waxed Paper Waxed paper is paper that has been made moisture-proof and grease-proof through the application of wax Waxed paper is not recommended for baking use in an oven, as it will smoke and explode

14. This is the material used for making carton outers, boxes, trays, and liners Important types of board are as follows Strawboard Plain chipboard Manilla board Scandinavian board 14 Carton Board,Paper Board

15. Foils have long been used for protecting foods It is used for wrapping chocolates Foils has many advantages as a packing material It has a most attractive appearance Its disadvantages are lack of strength, liability to porosity, and cost 15 Metal foils

16. This is probably the best known wrap suitable for larger packs It has a single or double overlap on the long seam and tucked-in folds on the ends It gives protection against intermittent high humidities but is not suitable for long storage of hygroscopic products 16 Parcel Wraps

17. This involves a single sheet of paper or film formed into a cylinder around the confection with each end then twisted It is used for small candies and some bars Twist-wrapped small candies have an attractive appearance if colored film is used 17 Twist Wrap

18. These are generally used for packing small candies, dragees and some hard candies The bags may be preformed and the units filled into the mouth of the bag by hand or a mechanical method and the bag then sealed by twist, metal strip or ribbon, or sealed overlap 18 Bag and Pouch (Pillow) Wraps

19. These have become very popular for wrapping filled molded chocolates or individually wrapped hard candies The chocolates often have a foil wrapper inside with an outer paper sleeve Assembly of the separate pieces is done mechanically as is the final wrapping, and a complicated machine is used 19 Roll and Stick Wraps

20. Each packaging material protect and preserves food Labels carry information for the consumer,some of this information is required by law Consumers are attracted to innovative package design The main purpose of packaging are To preserve the product To protect from damage To make the product more innovative 20 Conclusion

21. Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Packaging of confectionery products Paine, F.A. and Paine, H.Y. (1993) A handbook of food packaging. Chapman and hall, london British Carton Association (1984) Handbook of cartonboard and carton test procedures. The practical packaging series. Institute of packaging, melton mowbray 21 Reference

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