The Wrapper Release test was designed to help confectioners evaluate and improve the functionality of packaging for individually wrapped boiled sweets and chewy candies. Due to the stickiness of such sweets, wrapping can often adhere to the product or tear on opening. SMS claim the test allows manufacturers to develop the best material for their confectionery. The product is placed underneath a multi-slot plate with the packaging material attached to an upper fixture. The wrapping is brought into contact with the sweet a number of times while the force needed to disengage the packaging from the item is recorded and collated - determining how adhesive the material is to the confectionery. SMS said: "For optimum performance, as low a force as possible would be the target. Using the results obtained, manufacturers can identify any issues with current or proposed wrapping materials and make changes accordingly." Being able to modify and test wrapping material in this way should aid confectioners in reducing waste and cutting costs.
