HYBRID PACKAGING MATERIALS


less forgiving realities of production. It must withstand converting, filling, transportation and consumer handling without cracking or losing its protective properties. It must also remain flexible enough for the intended format and work at commercial production speeds. “A barrier is only effective if it remains intact throughout manufacturing, filling, transportation and consumer handling,” Anna explains. This is particularly relevant to because


confectionery there is no


single barrier specification that can be applied across the category. Chocolate, for example, presents a particularly demanding combination of requirements. Cargill points to Ahlstrom’s confectionery packaging assessment, which identifies


oxygen, grease and light protection as especially important


for chocolate


because of its sensitivity to oxidation, flavour deterioration and visual changes during storage. Gummies and soft candies present a


different problem. Their eating quality is closely tied to texture, meaning moisture management becomes critical. Too much moisture gain or loss can change consistency and alter the consumer experience. Filled sweets sit somewhere between


these challenges, often requiring both oxygen and grease barriers to prevent oxidation while limiting the migration of fats and oils through the pack. Moisture transmission rate (MVTR) and oxygen transmission rate (OTR) are therefore central to the discussion. Oxygen ingress


can accelerate flavour loss, colour changes and oxidation


in products


containing fats, cocoa or nuts, while moisture transfer can make confectionery too hard, too soft or otherwise alter the intended eating experience. Yet even here, the sustainability debate


introduces another layer of complexity. The industry is beginning to question whether every product necessarily needs the longest technically achievable shelf life if achieving it requires a more material-intensive package. “There is increasing discussion around


whether every application requires the longest possible shelf life, or whether some products could accept shorter shelf lives in exchange for lower environmental impact packaging solutions,” says Anna.


JULY 2026 • KENNEDY’S CONFECTION • 33


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