12 Jun 2010 --- That’s what distinguishes B&B’s new packaging paper range, which is currently being launched. With chocolate, everything is about flavours and taste. Some 600 different aromatic substances have been identified in connection with chocolate. This presents a real challenge in terms of tasteful wrapping. The highly sensitive product must be protected, not only for several days but throughout its whole shelf life, until it is eventually consumed, hopefully giving the consumer unalloyed pleasure.

In order to make sure that the consumer can experience this pleasure, a wrapping material is required that meets the highest sensory requirements. Not every packaging raw material is eligible for that purpose. Not every packaging material is odour and taste-free!

At B&B, only selected raw materials pass the stringent odour and taste-free tests…

For consumers, the product and its packaging form an indivisible unit. It is the packaging which makes communication with the consumer possible and leads to strong customer loyalty. In case of a highly sensitive product like chocolate, consumers logically make sensory demands on the wrapping material similar to the demands made on the wrapped product.

Over and above this, these qualities must be permanently safeguarded, which means that only highly pure, odour and taste-free packaging material is used for wrapping chocolate. At B&B, a specially trained team is responsible for maintaining these gustatory properties.