Baked Goods: Automated Packaging for Sensitive Goods

Baked goods are popular, which lends them their enormous variety worldwide. Whether from the supermarket shelf or as frozen delivery – bread, bread rolls, croissants, pastries and cakes are sensitive foodstuffs that place high demands on production processes and packaging

Therefore, automation and digitalization are also becoming increasingly important issues for the bakery industry. And the issue of sustainability has long since arrived in the sector.

Without any form of packaging, bread, bread rolls etc., are usually only available in a bakery. Freshly bought products should however also be promptly consumed. By contrast, industrially produced baked goods cannot do without packaging. Soft croissants or cakes, for example, are very sensitive to pressure, biscuits are often fragile. Robust trays are needed, while other baked goods can be safely packed inside tube bags. But packaging not only protects against mechanical hazards: Certain barrier properties allow packaging to extend shelf life without compromising on high quality. Growing mobility, an increase in single households and increasing consumption outside the home make reusable packaging for use to-go or smaller packaging sizes very attractive. Sustainable packaging materials must meet all these requirements as well, which are increasingly in demand by the market – a real challenge for the producers of baked goods and packaging. But recyclability, reduced usage of material and less packaging have long become trends within the baked goods sector, and so, mono-material film, paper-based solutions and cardboard packaging with biobased coatings have already become industry staples.

EUROPE DOMINATES THE CONSUMPTION OF BAKED GOODS