Packaging for coffee and powdered foods
Roasted coffee must be protected from oxygen and aroma loss. Milk powder and instant drinks absorb moisture and clump very easily. Both need the highest barrier levels we build.
The preservation challenge
From the moment coffee is roasted, oxygen begins turning its oils rancid and its volatile aromatics start escaping. Powdered foods have the opposite vulnerability: they are hygroscopic, pulling in moisture that causes caking and flavour loss. Here, freshness is not a marketing word. It is a measured rate of oxygen and water-vapour transmission. The structure either controls it or it does not.
How we engineer for it
Aluminium foil provides the near-absolute barrier roasted coffee needs; PET adds strength and print quality; PE delivers the hermetic seal. For powders, the same foil-based logic excludes moisture. Where a foil-free structure is preferred, metallised PET or EVOH-based laminates are specified against the same targets.
| Design parameter | Specification |
|---|---|
| Typical structures | PET/ALU/PE · PAPER/FOIL/PE · PET/MET PET/PE |
| Oxygen target (roasted) | OTR < 3 cc/m²/day |
| Moisture target (powders) | WVTR < 1 g/m²/day |
| Typical grammage | 100–150 GSM |
| Seal layer | PE |