Page 28 - Packaging News Sep-Oct 2020

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FOOD & BEVERAGE PACKAGING | www.packagingnews.com.au | September-October 2020
Health bars: packed with potential
Bars offer a quick and convenient source of energy for health-conscious consumers. Syntegon has released a white paper covering key considerations for processing and packaging health bars. PKN brings you the highlights.
ACCORDING to a study conducted by the Institute of Food Technologists (IFT), the top three arguments when making a purchase decision are muscle gain, weight loss, and improved athletic performance. But, when it comes to producing
and packaging health bars, several important aspects should be consid- ered compared to conventional gra- nola or chocolate bars.
In 2017, the protein or fruit bars trade accounted for about US$1bn. This number is set to increase; an annual growth of 5.4 per cent is expected until 2022. There is much potential for this product group.
Confectionery manufacturers with a high market presence can diversify their portfolio and tap into new tar- get groups.
Specialist manufacturers of fitness products, on the other hand, can reach out to the health-conscious, lifestyle-oriented consumers by offering a range of bars.
And last, but not least, some cre- ative start-ups are on the move, using new combinations of ingredients and their fresh perspective to bring inno- vative products to the market.
PRODUCTION CHALLENGES
In terms of innovation, simply mixing new ingredients into a bar is not enough. Sweeteners such as honey or agave nectar can ensure a natural taste, but they also create sticky pro- duction conditions – and can contami- nate production equipment. Natural ingredients, such as nuts or dried fruit, can create an uneven structure that must be considered when forming and packaging. And, some natural ingredients require gentle handling.
Processing different bars and batch sizes on one line is difficult, espe- cially when the product contains allergenic ingredients such as nuts. Cross-contamination must be elimi- nated at all costs.
Yet another challenge when it comes to machine flexibility is the question of how many different products are produced in which batch size.
DIFFERENCE IN MACHINERY
Manufacturers need processing and packaging technology that can han- dle sticky, fragile, and unevenly shaped bars.
But there is a focus on flexibility. To minimise downtime in the pro- duction of small batches, short-for- mat changeovers and cleaning times for the entire process and packaging line are essential.
Gentle product handling is another important factor to ensure valuable natural ingredients are packaged well and reach the consumer in per- fect condition.
Also, product breakages and waste are economic factors; high-quality raw materials are expensive to buy. Reducing waste also has a positive effect on environmental outcomes.
Food safety is not an option but a fundamental part of the production process. In addition to efficient and reliable cleaning processes, it is an advantage if the system is designed according to hygienic aspects.
Good visibility, easy access, and slanted, easy-to-clean surfaces help workers to detect and quickly remove contaminants and product residue build-up at an early stage. If con- veyor belts and other components can be dismantled easily and with- out tools, efficient and quick clean- ing is no problem.
TIGHT PACKS EXTEND SHELF LIFE
Tight sealing seams have top priority for primary packaging in flow wraps. Each film offers different barrier and sealing properties, influencing the tightness of the pack. Not all seals are
The choice of packaging material is an important issue, as it has a direct impact on the brand image.