Baking & Snack - May 2008 - 111
FLEXIBLE PACKAGING
113
Packaged
SELL
to
Film manufacturers and converters
continue to hone products to
improve properties and aesthetics for
bakery and snack manufacturers.
BY SHANE WHITAKER
irst impressions are important, and the first impression consumers generally have in regard to a baked
food or snack is from its packaging. Consumers
often choose to purchase new products based on
the packaging. To differentiate their products, bakery and
snack manufacturers must consider new packaging styles
and graphics, but they also have to ensure the packaging
they select offers the qualities needed to keep products
fresh. Aesthetically speaking, high-quality graphics on
flexible films have come a long way in recent years, yet
food manufacturers continue to push the envelope for
more color and graphic options.
The cost of flexible films also continues to increase.
"Their cost is directly related to the cost of oil and the
amount of capacity for resin and film. When capacity
is low, the price goes up, and film capacity is low," said
Ken Smith, snacks product development manager for
F
Printpack, Inc., Atlanta, GA. "So prices continue
to increase, and that has been a real struggle for
us, and all of the converters, to pass along those
raw material increases."
So while bakeries and snack manufacturers look
to improve the eye appeal of their packages, they
are also trying to keep costs in check. "It is really a
tough markt right now, and most of our customers
are looking for a way to get something new and not
pay a lot more for it," Mr. Smith said. "They are all
on real tight budgets, everyone is trying to squeeze
out a margin and all are trying to find a way to put
something out there without a huge cost factor."
FOLLOWING FRITO. The regional snack manufacturers
want higher seal strength to give them a longer shelf life
and a wider seal range so they may run lines faster. "My
customers are constantly trying to follow what Frito is
doing, but they don't have the money to do it," Mr. Smith
said. "So we have to find other methods for accomplishing similar goals. So maybe they won't get quite the seal
strength or the seal range, or maybe they won't get the
same moisture or oxygen barrier, but they will get close."
He said that many manufacturers now use matte to
achieve a paper look, and some are actually going to paper. A lot of snack manufacturers are using a white interiᮡ The matte finish of this Dale and Thomas Gourmet Popcorn Showpack
bag gives the product a natural look and feel. It also features a convenient
press-to-close reseal feature.
PRINTPACK, INC.
May 2008 / BAKING & SNACK
Baking & Snack - May 2008
Table of Contents for the Digital Edition of Baking & Snack - May 2008
Contents
Baking & Snack - May 2008 - 1
Baking & Snack - May 2008 - 2
Baking & Snack - May 2008 - 3
Baking & Snack - May 2008 - Contents
Baking & Snack - May 2008 - 5
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