You may be manufacturing the most delectable flavors of chocolates, but how do you ensure your customers get these delicious intricacies in their premium condition?

When it comes to packaging chocolate, there are quite a few factors to account for before you distribute them off to retail stores.

1.Insect Infestations

Humans aren’t the only ones who love devouring chocolate; several species of insects are fans of this sweet delight too! Insects can find their way into ordinary packaging and crawl inside them, making the chocolate unfit for consumption.

2.Moisture

In presence of moisture, the soluble sugars present in the chocolate can be extracted and converted into large granules which are left behind on its surface when the moisture evaporates. This results in the chocolate losing its texture and taste as well as becoming greasy.

3.Light

You want to keep the microorganisms that may exist on the surface of the chocolate to be kept as unresponsive and non-reactive as possible. Packaging that allows for light to penetrate through creates an atmosphere of oxygen when combined with ample moisture, providing energy to the microorganisms. These may then react with the chocolate and make it taste sour.

4.Oxidation

Oxidation can have a negative effect on poorly packaged chocolate. Devoid of the anti-oxidant properties of raw cocoa, chocolate can react with atmospheric oxygen which results in it becoming stale and losing its flavor, rendering it inedible.

What Type of Packaging Should Be Used?

The answer to this is stand up pouches!

How you package your chocolate depends a lot on its size, required temperature, and formulation as well as how you want to visually present it. With stand up pouches, you can meet all your requirements to properly preserve and present your product.

The multiple layered configurations of these bags create a secure barrier against atmospheric moisture. Protective foil used in the structure further creates a barrier against the ultraviolet (UV) rays, keeping light out. The additional layers of plastic fence off oxygen, preventing oxidation. These structural adaptations ensure the taste and quality of the chocolate is maintained and its shelf life is prolonged.

The puncture resistant materials used to make these pouches also make it impossible for insects to penetrate through the packaging. The multi-layered structure keeps them away from chocolate, not interfering with its edibility.

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