Anzeigensonderveröffentlichung

: Over-engineered? Why less can be more

Paper isn’t just a more sustainable alternative to plastic for many types of packaging. It also offers clear advantages when it comes to total cost, as demonstrated by a comparison of oatmeal packaging.

Does every package really need maximum barrier properties? Not necessarily. Until now, complex plastic composites have been expected to meet as many requirements as possible at the same time. But not every product needs the same protective functions, and oversized barriers can unnecessarily increase material usage, complexity and recyclability challenges.

Modular instead of maximal

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.

Because 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 within the existing paper recycling stream 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 scents 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 soak through 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?