This process-not widely used anymore-achieves an overwrap on a soft, non-box shaped product by enveloping it (often placed on a card or U-board) in film and sealing the bottom. The film forms either a box or circular shape around the product via a “die-box” in the machine’s elevator section. Limited application of heat (only to the bottom seal) gives the product a tuck-and-fold appearance that doesn’t need side sealers and won’t be crushed by the machine or melted by its heat.
Flow-wrap has largely replaced diefold.
Reese’s Peanut Butter Cups once were diefold-wrapped with two cups seated on a chocolate-colored U-board in cohesive film (which requires no heat for sealing). The process is still used for some Reese’s Peanut Butter Cup SKUs. Also, “homemade” cookies whose manufacturers are going for the “baked-like-grandma’s” look still use the diefold wrapping process.
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