Choosing the wrong packaging material can ruin a great product—moisture, odor, or broken seals can drive customers away.
Different products require different packaging materials. Some need moisture-proof layers1, others need high-temperature resistance2. The key is understanding your product first.
I always tell my clients: packaging isn’t just a cost—it's a shield, a marketing tool, and a freshness lock. When chosen right, it protects both your product and your brand.
What materials are used in flexible packaging?
Let’s start with the basics: what are the common films used in making flexible pouches?
Common materials include PET3, PE, OPP, CPP, NY, AL foil, and METPET3. Each one offers a different function, from barrier to printability to sealing.
Dive Deeper: Material types and what they are good for
| Material | Full Name | Properties | Common Use |
|---|---|---|---|
| PET3 | Polyester | High strength, print surface | Coffee, snacks |
| PE | Polyethylene | Sealing, flexibility | Inner layer of most pouches |
| AL | Aluminum foil | Excellent barrier | Powdered food, medicine |
| NY | Nylon4 | Puncture resistant | Liquid pouch, vacuum |
| CPP | Cast PP | Heat seal, transparency | Retort pouch, dry food |
| OPP | Oriented PP | Good for printing | Snacks, dry goods |
| METPET3 | Metalized PET3 | Barrier + Shine | Chips, dry nuts |
For example, for roasted coffee beans, I always recommend PET3/VMPET3/PE or PET3/AL/PE. For frozen dumplings, it may be NY/PE. For hot-fill soup bags, it’s usually PET3/CPP.
How do I figure out the packaging for my product?
Many buyers feel overwhelmed with so many materials. But the starting point is always the product itself.
The packaging should match the product’s shelf life5, storage environment, and handling process.
Dive Deeper: Questions I ask before suggesting a material
- Is the product dry, wet, or oily?
- Will it be exposed to sunlight, air, or moisture?
- Does it need to go through freezing, boiling, or retort?
- Does it have odor or need odor protection?
Let me share a few examples:
Example 1: Coffee beans
Coffee releases gas after roasting. You’ll need:
- One-way degassing valve
- Barrier against oxygen and moisture
- Matte or glossy finish for branding
Suggested Material: PET3/VMPET3/PE or PET3/AL/PE
Example 2: Frozen shrimp
Must survive low temperature and sharp edges. Needs:
- Puncture-resistant outer layer
- Strong seal to avoid leaks
- Moisture-proof barrier
Suggested Material: NY/PE or NY/CPP
Example 3: Hot-fill sauce
Must tolerate high temperature during filling. Needs:
- Heat-resistant CPP inner layer
- Strong lamination bond
- Odor-free performance
You see, there’s no one-size-fits-all. Material selection is like choosing clothes—it depends on the occasion.
Example 3: Coffee beans
As experiencce, packing for coffee beans, high barrier protection from water, oxygen, air etc.are very important: Needs:
- add one-way degassing valve
- Strong seal to avoid leaks
- Moisture-proof barrier
Suggested Material: PET/AL/PE; MOPP/VMPET/PE
What are the criteria for selecting packaging materials?
Price alone can’t be the deciding factor. There are more critical points to check.
Key criteria include barrier needs6, sealability7, strength, temperature resistance, and print quality.
Dive Deeper: Understand performance before cost
| Criteria | Description | Why it matters |
|---|---|---|
| Barrier | Blocks oxygen, light, moisture | Affects shelf life5 |
| Sealing | Strength and temperature tolerance | Important for automatic packing |
| Mechanical Strength | Tear and puncture resistance | Avoids product damage |
| Compatibility | Works with filling machines | Reduces downtime |
| Print Surface | Accepts and holds ink well | Enhances branding |
| Odor Control | Prevents smell from escaping | Protects food quality |
For example, a snack manufacturer may prioritize matte finish and resealable zippers, while a chemical powder distributor may care more about strength and leakage-proof structure.
I always suggest testing samples. At IMIPAK, we provide free samples to help buyers compare and feel the quality themselves.
What two factors will you consider in your choice of material for packaging?
All things considered, what are the top two questions I always ask?
The two most important factors are: the nature of the product and its shelf life5/storage environment.
Dive Deeper: How these two shape everything else
1. Nature of the product
- Liquid or solid?
- Fragile or dense?
- With smell or odorless?
For liquids like soup or juice, sealing and leak-proof design is key. For solid dry products, moisture barrier is the priority.
2. Shelf life and storage
- Short shelf life5 (1 month)? A simple OPP/PE may work.
- Long shelf life5 (12 months)? You need AL or METPET3 barrier layers.
- Stored in cold chain or normal room temp?
For example, vacuum-sealed beef stored in -18°C for 6 months must use strong nylon-based films. Dry biscuits on store shelves may only need a basic BOPP/CPP.
It all comes back to one idea: choose function first, then look at the cost.
Conclusion
Different products, different materials—packaging must fit the product.
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Learn about moisture-proof layers and their importance in preserving product quality. ↩
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Discover materials that withstand high temperatures, ensuring product safety during storage. ↩
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Find out why PET is a popular choice in packaging and its various applications. ↩ ↩ ↩ ↩ ↩ ↩ ↩ ↩ ↩ ↩ ↩ ↩ ↩ ↩
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Understand the benefits of Nylon in flexible packaging and its unique properties. ↩
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Explore how shelf life influences the choice of packaging materials for different products. ↩ ↩ ↩ ↩ ↩
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Explore the significance of barrier needs in extending the shelf life of products. ↩
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Learn how sealability affects product integrity and customer satisfaction. ↩
