With this in mind, the confectionery packaging was designed with an opening for the egg to protrude, making the structure of the egg visible and creating maximum shelf impact. Foiling and spot UV were incorporated into the design to complement the premium nature of the product. Finding the right paperboard to make this all work was crucial, as Mark Sutor of Inkmark explains:
“The stable structure, brightness of the printed colour, foiling and spot UV capabilities and the reduced cracking attributes made the use of Invercote Creato paperboard the best choice for our client's packaging. Creato is also taint and odour neutral, which was important to the chocolatier, so it was the right material for a project of this nature.”
In return, the client has found that the perforations on the front of the carton have performed remarkably better than with the previous board, Simon Allison of The Solid Chocolate Company says.
"Thank you Inkmark for recommending this board for use with our Solid Chocolate Eggs. It has made a huge difference to us and has improved the quality of our offering, and we look forward to using the same board for our eggs next year."
Created 17 July, 2019.