SUSTAINABLE PACKAGING
“When considering switching to sustainable packaging materials it is still vital to ensure the quality of the end product”
sealing for around 50 milliseconds, the contact between the packaging material and the sealing jaw is terminated and sealing seam only comes into contact with the chocolate again after it has suffi ciently cooled.
The best packaging...
100% recyclable packaging for Sea Shells
During a visit to the Biofach exhibition in Germany a few years ago, Ruben Taks, International Sales Engineer at Lareka, heard the phrase ‘the best packaging is no packaging’ which made him think. “Whilst this is technically true, a world without packaging is a utopia, especially in the world of confectionery,” he says. The reality is that packaging remains a necessity. However, there are now many initiatives under way to develop better, more environmentally friendly and sustainable packaging and packaging materials. Lareka is keen to play its part in this endeavour. “We are constantly monitoring the market for new sustainable materials for the automated wrapping of artisan chocolate. We are in direct contact with packaging material suppliers the world over and test any material with potential for automated wrapping on our machines,” explains Ruben. “There are three things we look out for in our hunt for the optimal packaging material – sustainability, good barrier properties and a match with the client’s brand identity. Unfortunately, there is no guaranteed formula for success – the ideal balance between these three factors will vary for each project and so we continue to proactively test sustainable materials on our machines.”
Belgian chocolatier, Guylian has recently unveiled new, more sustainable packaging for its Sea Shells brand of praline fi lled chocolates.
It has taken two big steps to ensure 100% recyclability
of its packaging. These steps include the removal of the traditional plastic windows from its gift boxes and the replacement of brown trays, to hold the chocolates, with clear trays which have had all dyes and carbon removed, making them easier for recycling centres to handle. Commenting on the new packaging, Tom Snick, CEO at Guylian, says: “This year will see many exciting changes in store for Guylian. From an improved fl avour profi le to our pioneering sustainability initiatives, and a fresh and luxurious new look design.” Guylian has also stated that the 800 million chocolates it produces annually are now made entirely with a zero- carbon footprint.
Alternatives to the traditional aluminium and aluminium paper laminate that Lareka has tested on its machines include cellophane, glassine paper, cellophane paper laminate, PE- coated paper, water-soluble fi lm made from starch, water- soluble fi lm made from milk proteins, and most recently, paper coated with a water-soluble milk-protein fi lm. “We are particularly optimistic about the latter sustainable alternative which is a material that boasts good fat and gas barrier properties and is highly compatible with our machines,” says Ruben. “This sustainable alternative can also be composted at home and is 100% recyclable.” Ruben went on to point out another important angle on the sustainability issue, which is less discussed – this relates to the perception of the consumer. “We advise our confectionery clients to approach packaging from a consumer perspective, assuming that consumers do not have the same level of understanding of materials that they do. Take cellophane packaging, for instance. It is compostable and therefore, sustainable. But if the consumer is not aware of this and thinks it is a kind of plastic, it can be negatively perceived and end up in the wrong recycling stream,” he says. “The solution is simple but vital – always communicate with the consumer!”
KennedysConfection.com Kennedy’s Confection June 2022 39
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