Chocolate Packaging
Luxurious, sustainable and functional chocolate packaging
Why are brands looking for sustainable chocolate packaging and are more traditional materials really as harmful as they say? Kennedy’s Confection Editor, Kiran Grewal, investigates.
S ustainable chocolate packaging options
have presented a challenge to chocolate and confectionery producers for a while: finding a sustainable alternative to traditional plastic film laminates and aluminium foils with all the same
technical characteristics and direct food contact approval has not been straightforward. At first glance, paper can seem like an ideal replacement
for both plastic and the aluminium wrap with a paper sleeve. That said, for many companies, it’s still not so simple: many chocolate producers have marketed their products around a rich, decadent and premium product, and glossy, shiny looks for chocolate wrapping are a firm preference for consumers and the brand itself. Especially for premium chocolate brands, moving towards recyclable packaging for chocolate
34 Kennedy’s Confection October 2022
can’t come at the cost of the premium look of their chocolate bars, nor at the expense of losing the visual appeal that is expected by consumers. Wendy Cross of Nissha Metallising Solutions says they are
an environmentally conscious company. She explains: “We are a manufacturer of metallised papers and paperboards which are ideal for chocolate packaging. Under brand names METIVO® and Packle® we offer high-quality chocolate packaging that is sustainable, yet also has glossy and premium looks favoured by consumers.” She adds: “Our chocolate products are crafted using
two different technologies. Via vacuum metallisation we metallise paper. Vacuum metallisation is a sustainable technology. The process involves heating aluminium, a natural element, in a vacuum chamber and vaporising it on
KennedysConfection.com
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