Delfort Launched Cold-Sealable Barrier Paper for Temperature-Sensitive Foods

saisivakumar

posted on 2 days ago — updated on 1 second ago

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Stay cool under pressure with our market-leading heat and cold-sealable barrier paper. Newly launched, our thinbarrier 302 specialty paper ensures premium protection for ice cream, chocolates, candies and other temperature-sensitive items. With industry-leading barrier properties including moisture, oxygen, aroma and fat resistance, brands have a reliable paper packaging solution. It ensures that your products remain fresh and protected. Our innovative paper is a smart alternative to traditional materials, aligning perfectly with consumer preferences and industry trends.

Developing paper that can also be cold-sealed is particularly important for food items that can melt or be damaged by heat-sealing processes. Paired with compatible cold seal coatings, such as those developed by Henkel, our paper provides robust protection against external elements. This ensures the taste, appearance and texture of foods.

Despite its lightweight design, our paper is incredibly strong, with excellent flex-crack resistance that withstands the demands of handling and transportation. It is also free from any intentionally added PFAS and is recyclable according to the CEPI method, combining both high functionality and sustainability.

low moisture vapor transmission rate (MVTR)
Boasting an impressive MVTR of less than 10, measured at 23°C and 85% humidity, our paper prevents moisture from penetrating the packaging. The low MVTR keeps products dry and maintains their texture and quality. This prevents freezer burn that can degrade texture and flavor, especially in items like ice cream bars. The specially designed barrier ensures that frozen foods do not become icy or dried-out over time.

A low MVTR is also crucial for other non-frozen food products like powdered foods, dry snacks, and baked goods that are highly sensitive to humidity changes.

low oxygen transmission rate (OTR)

With an OTR value of less than 30, our barrier paper restricts oxygen from entering the package. This is essential for products such as chocolates and nuts, preventing rancidity, preserving flavor and nutritional value. For non-frozen foods, a low OTR helps preserve the natural aroma of the product, crucial for maintaining the sensory experience of premium confectionery and snacks.