We all know even the very best confections don’t stay fresh forever, but did you know your choice of packaging could either be helping or hindering your fight for freshness? While packaging is often selected for visual appeal, it can impact the shelf life of your products.
Understanding
how packaging affects shelf life can help you better serve your customers and
your bottom line. As part two of a three-week series, we’ll continue to share
insight from RCI member Randy Hofberger of R&D Consultants on how to
prolong the shelf life of your confections with the right packaging. Missed
last week? Scroll down or click
here to read it first.
This week we’re exploring how to slow
rancidity caused by exposure to oxygen. Oxidative rancidity happens when oxygen
and unsaturated fats produce rancid odors and flavors. Having a good oxygen
barrier coating will reduce oxygen from entering the package. However, a good
oxygen barrier is only affective if the packaging is properly sealed. Additionally,
if there is oxygen in the head space of the package, oxidative rancidity can
still occur.
Test
your seal
The best packaging doesn’t mean
much unless it is properly sealed. Packaging should be evaluated to make sure
there is proper seal integrity. While there are more sophisticated tests, a
simple squeeze of a sealed bar will indicate that you are doing things right if
the packaging stays “puffed.” Twist wrapped items don’t have a lot of
protection unless there is an outer bag or container to keep things sealed.
Toffee is generally more susceptible to oxidative rancidity,
which is why it is often nitrogen flushed or vacuum sealed to exclude oxygen
from the package. Having a good oxygen barrier also helps prevent off-odors
from entering your packaging (think when lemon candies are placed next to
coffee or mint-flavored candies). Also, a good oxygen barrier package will
reduce the amount of flavor notes leaving the package.
Take a Control Sample
How do you take a control sample to see if your packaging is the
cause of a shorter-than-desired shelf life? First, place finished product into
a sealed plastic bag and then into a sealed glass jar or container. Next,
compare it to the shelf-life of your standard packaged product on a regularly
scheduled basis. If there is a significant difference in how quickly your product
ages in your standard packaging, it may be time to make a change to your
packaging.
As was discussed in the previous blog post, limiting exposure to sunlight can prolong shelf life, as will reducing oxygen exposure and adding an oxygen barrier to your packaged products. Next week, we will explore how to utilize packaging to slow the effects of moisture exposure, plus compare the efficiency of different materials as barriers for both moisture and oxygen.
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