SUSTAINABLE PRODUCTION
heat directly within the baking plates, eliminating open flames and direct emissions from combustion. The result is a clean, efficient baking process that supports both operational excellence and sustainability targets,” explains Johannes.
Energy saving ovens Also focusing on the sustainability credentials of wafer ovens, Benjamin Stoffers, Head of Development at Walterwerk Kiel says: “Our development department is continuously looking for new energy saving solutions for our machines. The latest improvements have been the optimisation of the heating control to ideally adjust baking temperatures and the revision of the burners to reduce the power loss of the oven. We are putting a lot of effort into finding ways to reduce gas consumption.” When it comes to monitoring Walter machines, confectionery producers are able to use the Overall Equipment Efficiency (OEE) System which records process and consumption data. “This allows the production process to be optimised to ensure the best possible use of resources,” says Benjamin. Users are able to view and compare overall system efficiency at any time. Deviations can be quicky identified and timely action can be taken. Walter has also developed a retrofit
for its gas-fired wafer ovens. “This means that, when the supply of green electricity increases, users will be able to switch their fleet of ovens to electricity, ensuring that their investment is future- proofed,” concludes Benjamin.
Packaging issues Environmental concerns have transformed packaging from simply being a protective wrapping for a product into a strategic factor that directly affects sustainability, marketing, production performance and regulatory compliance. For this reason the choice of packaging materials is now one of the main challenges facing confectionery manufacturers, who need to carefully balance the need for product protection, shelf appeal, environmental impact reduction, and compliance with new regulations – in particular the Packaging and Packaging Waste Regulation (PPWR) in Europe, which sets out some clear objectives relating to the
reduction of packaging waste, increasing recycled content, and decreasing the use of virgin raw materials. So, from a technical perspective,
packaging materials need to ensure barrier properties, food safety, and shelf life. Paper, cardboard, plastic, and laminated structures will all offer different levels of protection against moisture, oxygen, and light. However, sustainability has demanded a rethink of traditional packaging structures, with mono-material
SUSTAINABILITY CANNOT COME AT THE EXPENSE OF FUNCTIONALITY – PACKAGING IS TRULY
SUSTAINABLE ONLY IF IT PROTECTS THE PRODUCT EFFECTIVELY AND REDUCES
FOOD AND MATERIAL WASTE THROUGHOUT THE ENTIRE SUPPLY CHAIN
recyclability can also become marketing tools as well as a technical solution. “Nevertheless, sustainability cannot come at the expense of functionality – packaging is truly sustainable only if it protects the product effectively and reduces food and material waste throughout the entire supply chain,” argues Lorenzo Birro, Key Account Manager at Cama Group for Bakery and Confectionery. “In the confectionery industry, packaging sustainability cannot be addressed in silos. Material, machine, and product need to be designed as a single system. Only in this way is it possible to introduce more sustainable materials – such as recycled cartonboard or plastics with post-consumer content – while maintaining high line performance, pack quality, and food safety.” Another important consideration is the machinability of the chosen sustainable materials. “The use of recycled paper or plastics with increasing recycled content can lead to variations in stiffness, flatness and mechanical resistance, which must be managed through specific testing and flexible packaging machines,” warns Lorenzo. In the confectionery sector, which is characterised by high speeds and large volumes, even minor inefficiencies can result in increased waste and line stoppages, offsetting part of the environmental benefits.
solutions that are easier to recycle and compatible with existing waste collection systems gaining in popularity. Packaging is the first point of
consumer contact with a brand, and it can convey values such as quality, craftsmanship, and environmental responsibility. Materials with recycled content, paper sourced from certified supply chains, and plastics designed for
The business case The commercial drivers for more sustainable production, packaging and products is becoming harder to ignore. Many retailers and multi-national buyers are now demanding emissions data and sustainability disclosures from their suppliers, while ever- more environmentally-conscious consumers are making purchasing decisions based on environmental credentials. Early action to address these demands will help mitigate compliance risks and will also position organisations more competitively in a market that is rewarding sustainability-led differentiation. For many confectionery manufacturers the path to decarbonisation is already within reach – with simple changes offering big rewards. It is important, however, that sustainability not considered simply as an obligation, but as an opportunity to improve resilience, reduce costs, and future-proof operations.
FEBRUARY 2026 • KENNEDY’S CONFECTION • 37
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