15 Terms Everyone in the Chocolate Label Industry Should Know
15 terms in the chocolate labeling industry that anyone in the field should be familiar with: Here are the most important words, for non-native speakers of English, which you should be familiar with if you’re working in chocolate labeling:
Brand: The name of a product produced by a specific manufacturer, a chocolate company for example, and it’s an essential element to be printed on the label.
Logo: The shape of the symbol that the company is using to differentiate its products from others’. It’s usually found on all packaging parts of the product; the boxes, the wrappers, the labels and sometimes engraved on the chocolate bar too.
Slogan: A unique catchy phrase used by a company for advertising and you might find it on the wrapper and\or the label.
Tag: the small sticker or small label that is usually attached to the product.
Barcode: A machine readable code that is decoded by the accounting system of the shop to calculate the price.
Wrap: The soft foldable cover of the product that is usually made of paper or PP.
Ingredients: The substances combined to make a chocolate bar.
Calories: A measure of energy to be stored after consuming the chocolate bar
Sensors: The device that detects the chocolate bars passing through the machine to put the labels on.
Label roll: A piece of that labeling machine that has the labels rolled on it to be fixed on each product.
Cutting leftovers: The remaining unused materials of the labeling and wrapping rolls. They might be recyclable.
Feeder: A part of a wrapping or labeling machine that automatically provides with the materials or supplies.
Springs: The parts of the machine that are mainly responsible of fixing the labels and the edges of the products.
Conveyor: It’s the part of a machine which is responsible for moving the materials, chocolate bars, from one location to another.
Coating: A cover, originally a liquid, which covers the surface of the label for protection and thickness control.
