Surlyn® helps keep confectionery product fresh and soft

A caramel and chocolate confectionery product is kept fresh by an attractive and colorful package incorporating DuPont Surlyn® packaging resin as a major component. A confectionery product combining caramel and chocolate has proved to be so successful for the manufacturer that it is about to be launched worldwide.

A caramel and chocolate confectionery product is kept fresh by an attractive and colorful package incorporating DuPont Surlyn® packaging resin as a major component. A confectionery product combining caramel and chocolate has proved to be so successful for the manufacturer that it is about to be launched worldwide.The attractive and colorful packaging for "Meller" sweets utilizes a brand new technology with DuPont Surlyn® as a seal layer and Conpol® molecular sieve additive as a major component for this packaging film. The Dutch confectionery manufacturer Van Melle Breda set very demanding parameters for the packaging of "Meller," including the importance of seal integrity to maintain the product's freshness and softness - an important selling point. Equally, the production line was required to operate at high speed to maximize productivity. Increasing production speed at the expense of seal integrity was not acceptable. Surlyn® was chosen as a sealant due to its unique combination of excellent hot tack, low-temperature sealing, hardness and stiffness. A DuPont Conpol® molecular sieve additive was incorporated in the Surlyn® to further enhance organoleptic properties of the package. This is one of the first applications in Europe where this new technology is used. DuPont worked closely with Brand Packaging, based in Salford, UK, to develop the "Meller" outer package. The packaging is fin sealed, thus reducing overall packaging cost, because a high performance seal layer only is needed on the inside of the structure.