Cappuccino presents quality and visual appearance changes with moisture gain during the storage. Currently, the flexible plastic packaging used for cappuccinos is composed of polyester (PET)/aluminum foil - Al/PE that are not recyclable. Another’s packages usually are cans with Pell Off aluminum seal and high-density polyethylene (HDPE) and polypropylene (PP) packages. Thus, the aim of this study was to characterize traditional cappuccinos from five manufacturers and their ingredients, seeking to understand their protection needs. Cappuccinos have water activities ranging between 0.220 and 0.303 Aw and moisture between 1.30 and 2.06% (b.s.). The ingredients have moisture ranging between 0.25 (sugar) and 15.91% (b.s.) (cinnamon powder) and water activities between 0.241 (sugar) and 0.636 (tricalcium phosphate). The moisture sorption isotherms indicated that Cappuccino E presented higher moisture gain than the others in four different conditions of relative humidity (RH), and brands A and D in three and two RH, respectively, and brands B and C in just one UR. After moisture sorption isotherms adjust and the water vapor permeability rates (WVTR) prediction of that the packages have to present to protect 20g, 100g and 200g of Cappuccinos during 1 year at 25°C/75%RH, it was found that Cappuccino A requires WVTR between 0.06 and 0.014g water.m-2.day-1 that is obtained with biaxially oriented polypropylene (BOPP)/metallized (met) BOPP/PP laminates; Cappuccinos B and D requiring WVTR between 0.014 and 0.037g water.m-2.day-1 which also allows the use of polyolefinic coextruded structures containing HDPE. And Cappuccinos C and E require WVTR between 0.039 and 0.169 g water.m-2.day-1 which adds PET/PETmet/PE or PET/BOPPmet/PE laminates as possible substitutes structures recyclables for aluminum foil laminates nowadays used for these products.