SUSTAINABLE PRODUCTION CAN OFFER


Collaboration is important to ensure packaging solutions are sustainable, high-performing and enhance product value, according to CAMA.


CHANGES SIMPLE SUSTAINABILITY REWARDS BIG


Suzanne Callander explores some of the practices and tools that can be employed by confectionery producers to help meet ever more stringent sustainability goals.


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In line with other food and drink manufacturing sectors, the confectionery industry is coming is under increasing


pressure to address its environmental impact. Regulatory pressure is mounting and consumer expectations around sustainability are also growing, with 77% of European consumers willing to pay more for sustainably produced confectionery, according to a 2023 Euromonitor report. Today it is therefore necessary to


produce confectionery efficiently and responsibly and to reduce carbon


32 • KENNEDY’S CONFECTION • FEBRUARY 2026


emissions across production lines without compromising output or quality. Regulatory drivers, coupled with the increasing cost of energy and raw materials, make a good case for proactive sustainability agendas across confectionery production lines and enterprises.


Finding efficiency in existing processes One of the most effective strategies for reducing carbon emissions is to optimise energy consumption on existing equipment. Thermal processes for example, which are ubiquitous in the


confectionery sector, are notoriously energy hungry. Replacing aging heating elements with higher-efficiency alternatives or integrating heat recovery systems can enable organisations to quickly deliver measurable reductions in both emissions and energy costs. Further, the use of variable speed


drives (VSDs) across the factory floor allows for better control of processes, reduced energy consumption, and improved product quality. The use of VFDs can, for example, enable more precise control of conveyor speeds,


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