Barrier papers for confectionery packaging
When packaging confectionery, the main requirement is an excellent fat barrier and, depending on the composition of the confectionery, a good water vapor and aroma barrier. The packaging is usually sealed with cold seal lacquers, but can also be heat-sealed. As confectionery is typically packaged at high cycle rates, reliable material runnability is critical for trouble-free processing.
Sustainable packaging for confectionery and chocolate
Our thinbarrier® product portfolio has been developed for high packaging speeds on flow wrapping machines and for fold wrapping.
Our robust oil and grease-repellent barriers do not require the use of PFAS chemicals and are characterized by their high resistance to folding breakage. Depending on the application, they can be combined with additional water vapor, oxygen and aroma barriers. Our portfolio includes various paper grammages with which you can cover a wide range of applications in the confectionery industry.
Benefits
- Excellent grease barriers without the use of PFAS chemicals
- Optional water vapor, oxygen and aroma barriers
- Robust running capability on high-speed FF
- Packaging machines
- Good printability in flexographic and rotogravure printing
Features
- Paper grammages from 43gsm to 65gsm and beyond
- Barrier papers with integrated heat sealability and compatibility with cold seal lacquers
- Recyclable in waste paper according to CEPI recycling standard
- Certified for direct food contact according to FDA and BfR
Applications
- Tubular bag packaging for confectionery bars
- Folding wrappers for chocolates
- Heat-sealable outer packaging
- Twisting papers and barrier inner liners in lamination applications
Factsheets
Factsheets
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