Versaperm supports confectionery industry’s shift to biodegradable films through advanced vapour permeability testing

As the confectionery industry moves towards sustainability, biodegradable and edible films are increasingly being used both inside the product for moisture management and for packaging. Vapour permeability plays a critical role in confectionery manufacture and packaging because it directly affects the moisture balance, texture, shelf life, and quality of the final product

Versaperm’s advanced mass spectroscopy measurement equipment provides the precision needed to meet these evolving demands. The company’s systems deliver highly accurate readings across the parts per million (PPM) to parts per billion range and can operate under a wide range of environmental conditions, including manufacturing cycles in temperature, pressure and humidity. Easy to use and exceptionally reliable, the equipment enables manufacturers and packaging developers to determine exactly how different biodegradable materials perform before they are adopted at scale.

Confectionery products are highly sensitive to moisture. Too much moisture can cause stickiness, crystallisation and microbial growth, while too little can lead to hardening, softening, texture loss or bloom. During production and storage, controlling humidity and water vapour transfer is essential to maintain the right texture, weight consistency, surface appearance and flavour stability. Versaperm’s systems allow manufacturers to measure and predict how each packaging film will behave under real-world conditions, ensuring the chosen material provides the correct barrier properties.

Biodegradable films vary widely in vapour permeability and must be carefully tested and selected to ensure they protect the product while still meeting environmental goals. Additionally, edible films are increasingly being used within multi-layered confectionery to prevent moisture transfer between different layers, preserving texture and extending shelf life.

Recent trends are also shaping the future of confectionery. The rise of freeze-dried and plant-based products introduces new challenges in water activity control, while advanced dehumidification technologies and innovative edible coatings offer manufacturers the ability to maintain precise moisture levels throughout production and storage. These innovations, combined with Versaperm’s measurement technology, allow confectionery makers to develop novel products with unique textures and extended shelf lives without compromising quality.

By offering detailed, repeatable data on vapour transmission, Versaperm is helping confectionery manufacturers make informed choices about new sustainable packaging and internal moisture control strategies. Its technology is supporting the transition to a more environmentally responsible future while maintaining the highest standards of product quality and shelf life.

ENDS

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For Further Press Information please contact:
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