Just today it was announced that global powerhouses Kraft and 3M developed a new testing procedure to monitor lactic acid bacteria levels in food as a way of helping assess the shelf life of a product.  While on the surface it would seem this has nothing to do with stand up pouches but that isn't true.  Anytime powerhouses like Kraft and 3M combine and talk about shelf life means it's important, and important to them means billions (with a B) of dollars.

Stand up pouches, also known as stand bags or stand up bags, are made from highly engineered layers of barrier film.  Each layer used in a stand bag has at least one main function.  One layer may be for strength and puncture resistance, one may be used for a barrier from moisture or odor, while another may be used to allow the pouch to be heat sealed for permanent closure until opened by the end user.  My point here is all of these layers are combined for one main reason, to protect your product and keep it fresher for longer.

It doesn't matter if your product is actually a food item like granola for human consumption or something non-food, keeping something fresher for longer and protecting from elements that can negatively affect its use and performance is Job #1 for a stand up pouch, printed or plain, stock or custom.  Want to learn more?