HYBRID PACKAGING MATERIALS


independently verified recyclability. The last of these is becoming increasingly


significant as recyclability claims come under greater scrutiny. A package may be technically recyclable, but its real-world compatibility with existing collection and recycling infrastructure matters just as much. Third-party certification can therefore provide an important layer of evidence when manufacturers make claims about a new structure. The equation also extends beyond


the packaging itself. Packaging is one of the industry’s most important tools for controlling food waste, protecting flavour, texture and freshness throughout distribution. Advanced barriers can be combined with technologies such as modified atmosphere packaging and nitrogen flushing to extend shelf life in suitable applications. That creates a paradox at the heart of


packaging development: reducing material intensity can be positive, but not if it results in significantly more food being discarded. “The goal is not simply to reduce


packaging material, but to optimise the entire system so that both packaging


A BARRIER IS ONLY


EFFECTIVE IF IT REMAINS INTACT THROUGHOUT


MANUFACTURING, FILLING, TRANSPORTATION AND CONSUMER HANDLING — ANNA OLSHANSKAYA, CARGILL


from combinations of technologies. Hydrocolloid barriers, starch-derived coatings and bio-based waxes all have potential, but future structures may need


to combine range of several material


classes – including carbohydrates, lipids and functional additives – to reproduce the


protection offered by


conventional plastics. Moisture management


is likely to


remain one of the most stubborn technical challenges, meaning multilayer approaches will not necessarily disappear. Instead, they may become more targeted, with each layer performing a clearly defined function and the overall structure designed around recyclability and material efficiency. Ultimately,


the pace of change will


impact and food waste are minimized,” Anna says. Looking towards the next five


years, Cargill expects that the most significant


progress will come not from one breakthrough material, but


depend on more than technical feasibility. Market demand, regulation, manufacturing scale and cost competitiveness will determine which innovations move beyond promising prototypes and into everyday confectionery production. “Many promising innovations already


exist, but commercial production capacity and cost competitiveness will be critical


JULY 2026 • KENNEDY’S CONFECTION • 35


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