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Listed below are some of our films that have been used in typical packaging applications in different markets. Every application is different and the use of any packaging product should be rigorously tested before being used commercially. (See guidelines below.)
The market
The snacks market is the largest market segment in Western Europe to use polypropylene film. Statistics of per capita consumption indicate that there is still significant growth potential in several countries. ExxonMobil has an in-depth understanding of the key factors that influence the quality and longevity of a snack product. Our objective is to continue to develop new films in response to the requirements of an increasingly sophisticated product range, in terms of protection, performance and promotion.
Product characteristics
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Product types
The definition of "snack food" is becoming blurred, making it difficult to define the exact size of the savoury snack market. This is mainly due to the encroachment of products such as dried meats, cakes, biscuits and dried fruit, which are now regarded as alternative snack products.
Broadly speaking, traditional snack food products can be divided into the following categories:
- deep fat fried: potato crisps, potato strips, sticks and rings
- quick fried: pre-formed partly cooked pellets derived from potato, potato starch or other cereals
- extrusion-cooked: cereal/potato powders
- roasted: primarily nuts, particularly dry roasted peanuts
Main factors of degradation
There are two main causes of degradation in snack foods: oxidative rancidity and loss of crispness.
- Rancidity
The common factor in all snacks is oil, which is used to dehydrate (potato crisps) or to puff the product (extruded products), or is a component of the food itself, such as in nuts. Product protection against rancidity must, therefore, begin at the production stage via the use of good quality oil followed by efficient packaging.
Oxygen and light barriers are very important to prevent oxidation as rancidity needs oxygen and is catalysed by light. Due to their low bulk density, crisps have a large headspace volume per unit of product weight. This leads to easy absorption of oxygen and oxidation of fat under normal conditions.
- Loss of crispness
The second type of degradation concerns the loss of crispy texture, a negative factor for the consumer. A moisture barrier is necessary to protect products such as crisps and nuts from losing their crispness or from developing hydrolytic rancidity.
ExxonMobil Solutions
Films currently under development are not mentioned below, but we are continuously developing new films tailored to specific applications and markets. For more information on films currently under development in this area, please click on SALES & SUPPORT in the left side bar to find your nearest representative.
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Data sheets for our products are available for review from your browser. When you have completed your initial research, please contact your ExxonMobil representative to discuss how we may help you design the optimum solution for your flexible packaging or labeling needs. Click on SALES & SUPPORT in the left side bar to find your nearest ExxonMobil representative.
Technical data and guidelines presented on this web site are based on tests, experience and information that ExxonMobil Chemical Films believes to be reliable and helpful. The films are presented for consideration but are not intended as a recommendation for use in any particular application. It is impossible to anticipate every application for which the products may be proposed and widely varying user's processing conditions may have significant impact on performance properties. For those reasons it is important that users undertake independent testing in order to verify the suitability of any product for any particular application. Users are also encouraged to discuss potential applications with representatives of ExxonMobil Chemical Films who can consider the specific conditions that may be encountered.
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