| 01 | For dry snacks, nuts, or granola, define the target net weight and the product’s bulk density. A 100–250 g fill is a common planning range, but volume varies substantially by product. | Stand-up pouch with a bottom gusset for shelf display and a wide opening. | Choose a barrier structure suited to the product’s sensitivity to moisture, oxygen, light, and aroma loss. A resealable zipper can help after opening but does not replace a sealed package. | Run fill trials with the actual product; check headspace, zipper position, seal area, and package stability when filled. |
| 02 | For coffee beans or ground coffee, specify the fill weight, degassing behavior, and whether the product is packed shortly after roasting. | Stand-up or flat-bottom pouch, often with a one-way degassing valve for freshly roasted coffee. | Evaluate oxygen and moisture barrier requirements, seal integrity, and valve performance. The required barrier depends on roast, grind, packing conditions, and intended storage period. | Confirm valve compatibility, valve placement, filling-line settings, and shelf-life performance through product-specific testing. |
| 03 | For liquids such as sauces or beverages, establish viscosity, particulate size, fill temperature, and target volume. Small single-serve packs and larger multi-serve fills need different designs. | Spouted pouch for controlled pouring; a flat pouch may suit a small, single-use liquid portion. | Specify compatibility with the formulation, including acidity, oil content, and processing conditions. Hot-fill or retort use requires a structure and seals qualified for that process. | Test spout and cap fit, leak resistance, drop performance, seal strength, and filling accuracy with the actual liquid. |
| 04 | For baby food, purées, or other soft foods, define texture, particle size, serving volume, and whether the pouch must withstand thermal processing. | Spouted pouch for direct dispensing, or a retort pouch when the product and process require in-package sterilization. | Use only a package structure validated for the specified thermal process and food-contact requirements. Shelf life depends on formulation, processing, package integrity, and storage. | Have the product and package process reviewed by qualified food-processing and packaging specialists; verify seals after processing. |
| 05 | For powders such as protein, drink mixes, or powdered supplements, define net weight, flowability, dust generation, and the size of the scoop or serving. | Stand-up pouch for convenient access; flat-bottom pouch for larger fills and a broad shelf-facing panel. | Assess moisture and oxygen sensitivity, aroma protection, and whether a zipper is needed. Powder residues in the seal area can reduce seal quality. | Conduct filling trials, check seal cleanliness, and test zipper function and package barrier performance under expected storage conditions. |
| 06 | For frozen fruit, vegetables, or prepared foods, define frozen fill weight, piece size, and whether the product may be packed while cold or frozen. | Pillow pouch for simple, efficient packs; stand-up pouch when shelf presentation and consumer access are priorities. | Choose materials and seals that remain suitable at the intended freezing temperature. Consider puncture resistance from hard or sharp product pieces. | Test seal integrity, flex cracking, puncture resistance, and handling after freezing and thawing as relevant to the product. |
| 07 | For pet treats or dry pet food, specify piece dimensions, bulk density, pack weight, and how often the consumer will open and close the pack. | Side-gusset or flat-bottom pouch for larger packs; stand-up pouch for smaller retail sizes. | Consider moisture, oxygen, odor retention, and protection from handling damage. A zipper supports repeated access, while the primary seal protects the unopened pack. | Check filled-pack dimensions, shelf stability, zipper usability, and seal performance on the intended production equipment. |
| 08 | For small servings of condiments, powders, or personal-care products, set the exact dose and account for product left behind in the pack after dispensing. | Three-side-seal sachet or narrow stick pack, depending on product flow and dispensing needs. | Match the barrier and sealant layers to the product’s moisture, oxygen, oil, or chemical compatibility requirements. Small packs still require reliable seals. | Confirm dose accuracy, opening method, tear behavior, seal quality, and compatibility with the filling machine. |
| 09 | For products packed under vacuum, such as some meats or cheeses, define product shape, sharp edges, pack size, and the target storage conditions. | Vacuum pouch, generally a flat format; choose dimensions that fit the product without excessive unused film. | Use a structure designed for the required vacuum process and puncture resistance. Vacuum packaging alone does not establish food safety or a specific shelf life. | Validate the packing process, seal integrity, storage temperature, and product-specific food-safety and shelf-life requirements. |
| 10 | For a distinctive retail presentation, first define the product’s shape, fill weight, target shelf footprint, and whether the contents need a clear window. | Custom die-cut or shaped pouch; retain enough stable base area if the package must stand upright. | Custom outlines can affect usable volume, seal width, material yield, and package strength. Windows may alter barrier performance depending on their size and construction. | Request production samples and test filling, standing stability, shipping durability, sealing, and shelf-life performance before approving tooling. |
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