Packaging also allows for the display of information regarding the type, age, price, contents, weight and manufacture of the product which may be a legal requirement. In addition, other more aesthetic attributes that appeal to the customer may be included to tempt sales or allow for easy recognition.
The pack shape will also have a bearing on the manner in which it can be displayed on the shelf in the shop. Round column packs tend to roll off, while packs with fine end seals will typically interlock with the packs adjacent. It is not easy to pile simple bags well for the display, while bags with block bottoms allow for only a single layer of packs to be placed on the shelf.
Most manufacturers will package biscuits in firm tight wraps because customers tend to associate these with firm products that are not broken, unlike the floppy film packs. Packaging that uses polypropylene film as a single wrap will not feel as firm as that with multi-ply wraps of paper or cellophane. While both types of packaging may provide equal and adequate protection, thereby making consumer fears unfounded, marketing skills will be essential in eliminating subconscious doubts in consumers.
The proportion of biscuits that are purchased on impulse tends to be very high. As such, it is important to ensure that the pack has an attractive color and design, and sufficiently describes the contents. Many markets demand that the “sell by” or “best before” dates are printed onto each pack as a way of reassuring customers that the biscuits or cookies are safe and pleasant for consumption.
Protection from Deterioration
Use a barrier to prevent the biscuits or cookies from picking up moisture from the atmosphere that could lead to their deterioration.
Moisture barriers are available in the form of plastic (polypropylene), plastic coated papers, as well as a variety of laminates. These barriers are typically heat sealable, and this is normally how the pack will be closed while on the wrapping machine. Properties of the barrier include basic moisture proofing of the materials used, as well as the effectiveness of the seals. Testing the moisture proofness of barriers is an integral part of testing the shelf life of the product.
Change in flavor can typically occur due to chemical reactions that occur in the ingredients, especially the fats. Fat oxidation can cause rancidity, with this being promoted greatly by light, and in particular, ultra violet light. Packaging materials may result in the retardation of the effects of chemical change through the exclusion or reduction of the light intensity and exclusion of oxygen.
Biscuits and cookies tend to be very fragile and will lose a lot of their appeal when they get broken. A tight group of cookies or biscuits offers a lot of self protection, while also aiding in rigidity. Specially formed trays, base cards or corrugated paper folds help to reduce the chance of breakages in the event that the pack is knocked or it vibrates.
Choose the right packaging materials to hold biscuits and cookies that have sharp edges or rough abrasive surfaces as a result of sugar and other embellishments. It is important to select and handle the materials used to package biscuits and cookies well as these are crucial to the life of the product.
Packaging & Wrapping Machines