Snack foods are great for a variety of reasons, but they require a few different forms of packaging. Here, we’ll go over the best ways to package snack foods, so that you’re happy with the results of them!
Chips and Snacks
Snacks that are corn or grain-based in their ingredients such as potato chips get packaged using oxygen barrier packaging. A lot of producers choose more flexible forms of packaging with oxygen barriers in order to reduce moisture and oxygen.
A lot of flexible packaging types for these feature foil interiors for barrier properties. Maintaining the moisture and the oxygen levels for this will keep the snap in these chips and snacks. These rigid snacks will also contain some laminated interior parts to help with moisture control and oxygen too, protecting it from crumbling and crushing too.
Grains
Grains such as baked goods, cereals, and rice all have oils that can get really gross if you don’t store these in the correct manner. Waxy and poly-coated flexible or rigid kraft packaging are a favorite for controlling the saturation of the oil, and preservation of these grains.
Many baked goods are packaged with different materials, so that will impact the shelf life and handling. Some may get flow wrapping. Poly bags, shrink wrapping, rigid containers, kraft bags, and a whole lot more. The production time to consumer intake is determined to preserve this product, so the packaging is adopted, trialed, and used for this.
Seafood
Seafood and fish do need to be frozen and chilled quickly the second it’s caught. Flash freezing does eliminate spoilage and drying and is used for these types of snacks. Once this is frozen, the fish get put into some flexible packaging, or on coated types of cartons, sealed from moisture, freezer burn, and oxidation. This is a modified form of packaging and helps to increase this freshness while also prolonging the storage life of these products.
Other fish are usually cooked and sealed in some flexible types of barrier packaging, eliminating the presence of oxygen.
Produce
Produce is used with varying types of packaging. You get bine cartons that transport a lot of volumes of this. Once the veggies and fruits get ready for shelves, they’re put in some mesh bags, and the flexible poly holders are usually used to package this. they also may be overwrapped, or displayed in some bulk manner, or placed in produce bags that a person can take home.
Light, and oxygen, are two of the biggest factors when packaging this. Canned veggies and fruits are a different story. Due to the bacteria that’s there, and other factors, canning does require different acidity levels depending on the product, and when you apply heat, it does cause the seal to lengthen. With safe and controlled kitchens, canning works well to extend this shelf life, and offer an excellent alternative for excess pieces and bits.
Meat
Finally, we’ve got meat. Meat has a lot of different options for packaging, beginning with a meat type, with bones or without and how long you wish to store it. For those larger and bone-in types of primal cuts, they’ll use a thicker flexible type of packaging.
Red meat gets vacuum sealed, and poultry uses a heat shrink to keep it together and can offer frozen storage for a whole chicken. For shorter term storage of meats, you’ll get overwrapping. When transported and displayed, materials that are inexpensive protect the juices while offering surfaces for labels and stickers. These are the common ways that foods are packaged, and can help with storage needs.
