The 700 Chocolate Bars that Could Change Packaging
It might sound like the indoor farm of a chocoholic’s fantasies, but this is not a magic recipe for cultivating ready-made confectionery. What’s being propagated here is knowledge. Knowledge that could ultimately help save tons of packaging every year. Here’s why: some products are more sensitive than others to elements such as moisture, oxygen and light. Not enough is known about the extent to which these factors affect sensitive products over the course of their shelf lives.
The lack of precise data available, as well as the methods for gathering it, can lead manufacturers to overestimate the level of protection a product’s packaging needs to provide.