Let me explain. If the stand up pouch is going to hold a dry food product, say bread crumbs, and these are going to be merchandised on a grocery store shelf (a fairly controlled environment), the film structure will be designed accordingly. If the stand bag is going to hold a moist or oil coated product that is non-food and sold or stored on an outdoor lawn and garden center display, the film structure would certainly need to take this into account.
There really is a science to creating high quality stand up pouches. Further, it's important to note that each layer of a stand bag needs to be considered. The outer layer of a stand pouch is generally a strength and durability layer, although it certainly serves other purposes. The inner layers also add some strength plus barrier protection too. One of the inner layers of a stand bag also is the printed layer, meaning the printing is trapped or sandwiched between other layers so it can never be marred or scratched off in any way. Finally, the inner-most layer is the sealing layer and usually the food grade layer. This layer is what is heat sealed closed as well as what comes in contact with the product inside the pouch.
So, if you want high quality stand bags, it starts with the barrier structures used to make them. Trust your stand up pouch supplier to guide your way.
In an interesting development, a company has seen great results coating barrier layers of film with a whey protein instead of synthetic coatings. The ultimate result they are hoping for is to use a more "natural" coating on films without compromising the oxygen and moisture properties. Stay tuned as this unfolds.