Delaviuda Confectionery Group proposed to SPG a very specific challenge: to find a packaging solution capable of meeting the demands of a packaging process that is particularly sensitive to temperature.
Based on this need, both companies worked together on the implementation of a solution based on cold seal technology, aimed at optimizing the packaging of products with high thermal sensitivity.
The main technical challenge lay in the behavior of the chocolate during the sealing process. As he explains Antonio Fernández, purchasing, procurement and packaging development manager at Delaviuda ConfectioneryGroup:“We needed a material that would allow us to work without applying heat to the rollers and reduce the temperature in the jaws, since the temperature could affect the product, causing alterations, either in color or leaving chocolate residue in the container".
Since permeability was not a critical requirement for this application, Cold Seal technology emerged as the most suitable solution. This pressure-sealing system, which requires no heat input, prevents heat transfer to the product and improves the stability of the online process.
The solution developed has made it possible to optimize the packaging of chocolates and pralines, reducing incidents associated with heat sealing and guaranteeing greater integrity of both the product and the final finish of the packaging.
Its implementation has been made possible thanks to coordinated work between the technical teams of both companies, with process adjustments, online validations and close monitoring at each stage of development.
