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Customized modularity: Over-engineered? Why less barrier can be more

For years, packaging meant maximum barrier, maximum protection. With its modular barrier papers, Koehler Paper demonstrates how tailored barrier solutions can effectively combine product protection, recyclability, and material efficiency.

Does every package really need maximum barrier performance? Not necessarily. Traditionally, complex plastic laminates have been designed to meet as many requirements as possible within a single structure. Yet not every product requires the same level of protection, and over-specified barrier systems can unnecessarily increase material use, add complexity and reduce recyclability.

Modular instead of maximum

With Koehler NexPlus® barrier papers, Koehler Paper takes a different approach: packaging is tailored specifically to the requirements of the respective product. Instead of combining as many functions as possible into a single solution, only the barriers that are actually needed are used.

After all, every application has different requirements: dry foods primarily need protection against mineral oil, while for snacks the focus is on the water vapour barrier. Chocolate or nuts, in turn, have to be protected from oxygen and grease.

The functional surfaces of Koehler NexPlus® papers enable exactly this product-specific protection. At the same time, the packaging papers remain recyclable in established paper recycling systems and, thanks to integrated heat-sealability, can be processed on existing equipment.

Visual and functional variety: every product has its very own packaging requirements.

Visual and functional variety: every product has its very own packaging requirements.

From aroma to water vapour – the barriers

Water vapour barrier

The water vapour barrier prevents moisture from entering or escaping the packaging. It ensures that powders remain free-flowing, snacks keep their crunch and products stay fresh for longer.

Oxygen barrier

The oxygen barrier is needed wherever oxidation can impair product quality. It protects fatty foods from going rancid and from losing aroma, colour and freshness.

Mineral oil barrier

The mineral oil barrier protects dry foods such as rice, pasta or flour in particular. It prevents mineral oil residues from recycled fibres, printing inks or the environment from migrating into the food.

Aroma barrier

The aroma barrier keeps volatile aromas and flavours safely inside the packaging. It is particularly suited to aroma-intensive or aroma-sensitive products such as coffee, tea, spices or herbs, while also protecting against external odours.

UV protection

Packaging with UV protection safeguards light-sensitive foods against quality losses, for example from colour changes, vitamin degradation or loss of flavour.

Grease barrier

The grease barrier is used wherever fats or oils could migrate through or penetrate the packaging material, for example with fast-food products. It helps to maintain the stability and appearance of the packaging.

Quiz

Do you know the right barriers?

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