Chocolate is a high-end sweet, which represents beautifulness. If there are quality problems such as frosting, deterioration and insects, the sales and product image of chocolate will be adversely influenced. Through the analysis of the reasons for those quality problems, the package for the chocolate should have good barrier properties, heat insulation and seal performance to ensure the quality of chocolate during storage. Therefore, quantitative testing and data comparison analysis of the package is recommended to be carried out with professional testing technique to help the manufacturers to select proper cost-effective packaging materials and thus avoid more quality and safety problems with the chocolates. Continue reading