As it is known, one of the main purposes of packaging is to protect the product that it covers on its outer surface. The importance of this situation is especially striking in the food sector. Food packaging is very important in terms of protecting the water and nutritional values of food products from many external factors and securing human health. Any damage caused by physical or chemical elements that may occur has the potential to cause a loss of quality and trust to the point where it affects food products, causing economic hardship to both the manufacturer and the consumer.
Packaging should keep the product safe during the transfer process between the manufacturing facility and the retailer and should be accompanied by practices that will prevent the product from being damaged during the time it will remain on the shelf. Therefore, one of the first and foremost requirements is that the product packaging is robust and reliable. The packaging process is very important for the product in order to keep the products fresh, to prevent any loss of taste, and to maintain this situation throughout the shelf life of the products.
Packaging protects the product against the effects of taste loss, contact with moisture, microbial spoilage, etc. by maintaining the freshness and quality of the first day, ensuring that the product is intact, fresh, and consumable during its shelf life. In addition, considering the damages that may occur during the distribution phase, the packages are manufactured in a durable structure against the possibility of tearing and puncture and prevent damage to the food.
Cake and Biscuit Packaging in Preserving Freshness
The packaging of products such as cakes and biscuits, which are most preferred by consumers, are among the most robust types of packaging that are protected from high pressure and temperature. Especially due to the low moisture content of biscuits, this product group quickly loses its texture and freshness if it has torn or perforated packaging. The more durable the biscuit packaging and cake packaging, the longer the shelf life and freshness of the product are preserved. The durability of biscuit and cake packaging prevents damage during distribution and protects the product against spoilage. Thanks to its low oxygen and water vapor permeability, biscuits do not soften and cakes do not lose their texture by drying out. In this way, biscuits and cakes that maintain their freshness on the first day reach the consumer. Cake and biscuit packaging must be protected against sunlight and have a low COF value.
Chips and Snacks Packaging in Preserving Freshness
Packages used to ensure the protection of chips and snack product groups with high pressure and temperature are among the most preferred packaging forms of companies. Chips and snack products retain their first-day freshness thanks to the presence of a high aroma barrier. Packages that are also protected against the sun’s rays against the possibility of food spoiling more easily in the summer months protect the texture of chips and nuts with low oxygen and water vapor permeability. chips and snack packages are divided into two different combinations of two or multiple layers in terms of their structure. The packages that should be used for chips and nuts product groups are packages that require high barrier properties. Packaging with properties such as low oxygen and water vapor permeability, low thermal adhesion, light protection, and low COF value should be preferred. This type of packaging protects the products of chips and snack product groups.
Chocolate and Confectionery Packaging in Preserving Freshness
Chocolates are very sensitive to odor and taste transfer and should not come into contact with any external odor or taste. To prevent such situations, chocolate packaging and candy packaging with high barrier properties should be used. These packages are protected against loss of taste and moisture and ensure that the products are on the shelves as fresh as the first day. Carefully manufactured chocolate and candy wrappers without holes or tears should be resistant to melting, especially in summer and climate changes.
Frozen Food Packaging in Preserving Freshness
Frozen food packaging is of great importance for the freshness and shelf life of the product by storing these products in appropriate storage conditions and preserving them with appropriate quality packaging selections. Any contact with oxygen causes frozen foods to lose their structure, which is cooled and supported by packaging. Frozen foods are more vulnerable to spoilage and possible odors and deterioration. However, this is eliminated with quality packaging and preservation methods. Frozen food packaging should have high cold resistance and absolutely no air permeability.
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