ChocoPack

Vegan chocolate and milk chocolate contain unsaturated fatty acids that are sensitive to oxidation. Quality losses in terms of colour and taste can be caused by their oxidation as well as by photo-oxidation and Maillard reactions. Quality losses can be reduced by optimising the packaging design. However, packaging made from composite films with special barrier properties does not usually fulfil the sustainability concept, as they can only be recycled with considerable effort. Bio-based recyclable or compostable packaging, on the other hand, generally does not fulfil the requirements for highly sensitive products. Fibre-based coatings with a high aroma and oxygen barrier that are easy to remove in the recycling process represent a promising alternative in this context.
The aim of this project is to develop a cost-effective fibre-based packaging for vegan chocolate and milk chocolate that contributes to maintaining the quality of these products. Firstly, the requirements of vegan products and white chocolate for the packaging are determined. In particular, their sensitivity to oxidation is analysed. Based on this, fibre-based packaging is developed which is based on ionically cross-linked cellulose microfibres and has sufficient barrier properties. In addition to determining the barrier to water vapour and oxygen, aroma components and mineral oil, the effect of the packaging on the shelf life of vegan chocolate and milk chocolate in particular will be tested and evaluated using storage tests. In this way, recyclable packaging is developed that guarantees a high level of product protection.
Chocolate manufacturers and packaging companies in particular will benefit from the development of sustainable and environmentally friendly packaging. However, its use is also conceivable for other sensitive products.