Archive: Feb 2014

Thinking Inside the Box for Valentine’s Day Chocolates and Treats

It’s that time of year again. We’ve made it through the holiday season and New Year, and have once again found ourselves browsing the infinite selection of heart-shaped boxes containing chocolates and other goodies for loved ones. With the variety of wrappings and designs, it can be hard for shoppers to choose just one box. Fortunately for chocolate and other confectionery producers, choosing the right box partitions and layer pads is a bit easier.

When dealing with food packaging, it’s necessary to ensure that materials are FDA approved for direct contact with food. The most common solid fiber materials used in the candy and confections industry are SBS (Solid Bleach Sulfate) layer pads, and .024 PY2 (poly-coated SBS). Both are FDA approved for direct contact with food.

Paperboard box partitions are useful in keeping chocolates and other candies from sticking together. This is especially helpful if the temperatures rise at any point during warehousing, shipping, or while the product sits on the shelf at a retail center. With many facilities and stores keeping the heat on full blast during this especially cold winter, it’s important that chocolates are kept separate to avoid melting into each other. In addition, layer pads serve an important role during transit, as they keep the candy from moving around too much in the box. This way, when the box is finally opened on Valentine’s Day, each piece will be exactly where it’s supposed to be – no guessing as to which flavor was supposed to be in which space.

Another benefit to SBS packaging materials is that they can be used for other industries that become more popular this time of year. Whether your Valentine’s Day features wine or champagne, fancy cologne or perfume, or the newest electronics gifts, all of these products benefit from being shipped with protective paperboard partitions and layer pads.

Posted in: Chocolate and Candy Packaging

Tags: , , , , ,