Chocolate is packaged in materials that can protect it from:

(a) Oxidation
(b) Moisture
(c) Insect infestation
(d) Light
(e) Excessive temperature

With the exception of excessive temperature, stand up bags can do all the other tasks very well. In fact, there is no popular packaging option that can deal with excessive temperature. Unless there is a small air conditioner attached to the packet (which is commercially not viable), all packaging methods need to be kept in freezers or other cold storage to prevent melting of chocolate.

Turning to other enemies of chocolate, we will see in this post how oxidation, moisture, light, and insects are harmful to chocolate and how stand up pouch bags safeguard chocolate from them:

(a) Oxidation

Chocolate does not have the anti-oxidant properties of cocoa. So it reacts with atmospheric oxygen. As a result of this reaction, chocolate gets stale, loses its flavor, and ultimately becomes inedible. Oxidation can render the entire stocks of chocolate unfit to sell.

Stand up pouches are made from several layers of plastic. Together these layers make an effective barrier against oxygen. With oxygen unable to enter the packaging, no oxidation takes place and the shelf life of chocolate is increased.

(b) Moisture

Moisture extracts soluble sugar from chocolate and leaves it in the form of large granules on the surface of chocolate when it evaporates. The result is a chocolate with a greasy surface. It loses its texture, and becomes unpleasant to eat.

The multiple layered structure of pouch bags makes an impregnable barrier against atmospheric moisture.

(c) Light

Under an atmosphere of oxygen and in the presence of ample moisture, light provides energy to microorganisms on the surface of chocolate. These microorganisms react with chocolate and make it rancid.

The use of protective foil in stand up foil pouches creates a barrier which the ultraviolet (UV) rays cannot penetrate.

(d) Insect infestation

Several species of insects find chocolate very attractive. They can penetrate into ordinary plastic packaging and crawl into pouches. This can make the chocolate unfit for consumption.

Stand up pouches are made from high quality, puncture resistant materials which are very difficult to bore into. Insects cannot use their jaws and other natural tools to make holes into a packaging. The multiple layered structure of a stand up pouch is sufficient to keep the dirty antennae of cockroaches and other insects away from chocolate. So if you want to package your chocolate in a good packaging medium, try standup pouches and bags.