This is achieved with single and multi material packs, bags and wrapping films. Barrier films and laminates are used to prevent both the loss and the absorption of moisture, to protect and maintain product quality, preserve freshness, as well as extend the shelf life of a wide selection of baked goods.

In recent years, for example, biscuits have been packed without the rigid inner tray as new flexible materials offer better protection and barrier properties. Bread too is now almost exclusively packed in flexible ‘bags’ sometimes incorporating micro perforations for moisture control, while most cakes and other baked confections sold in stores come within a wrap containing modified atmosphere to extend shelf life and freshness.