From luxury truffles to everyday chocolate bars, foil has long been one of the most recognisable forms of chocolate packaging.
While its glossy metallic appearance adds a premium feel, its purpose goes far beyond aesthetics.
Chocolate is highly sensitive to heat, moisture, oxygen and strong odours, all of which can affect its texture, flavour and shelf life.
Foil acts as an effective protective barrier, helping preserve the chocolate's quality from the moment it leaves the factory until it is unwrapped.
Although many modern products now combine aluminium foil with paper or plastic layers, the principle remains the same.
