SUSTAINABLE PACKAGING
Packaging for Nucao fruit and nut chocolate products is now 100% recyclable paper.
Carol Oldbury, Managing Director, Hames Chocolates. “We work very closely with our private label chocolate clients to try to deliver the best solution.” From its own experiences Hames
Chocolates was able to offer some advice about the practical steps that confectionery products can take to make their packaging more sustainable without compromising quality or consumer appeal.
• Opt for recyclable or biodegradable materials: Transitioning from conventional packaging materials to recyclable or biodegradable alternatives is a significant step towards making a product more sustainable. Materials like paperboard, cardboard, or compostable materials can be good options for chocolate packaging. They can be recycled or break down naturally, reducing the amount of waste that ends up in landfill.
• Minimise packaging: Less is more when it comes to sustainable packaging. It is important to first evaluate the existing packaging design and identify areas where material might be reduced without compromising product protection. Streamlining packaging not only reduces waste but also minimises shipping costs and carbon emissions associated with transportation.
• Use renewable resources: Consider incorporating renewable resources into your packaging materials. For example, opt for paper sourced from responsibly managed forests or bioplastics derived from renewable sources such as corn starch or sugar cane. Utilising renewable resources helps conserve finite resources and reduces the carbon footprint of packaging.
• Embrace water-based or vegetable-based inks and printing methods: Traditional printing processes can involve harmful chemicals and solvents that are detrimental to the environment. Switching to eco- friendly inks and printing methods – such as vegetable-based inks and digital printing – can help to significantly reduce the environmental impact of packaging. These alternatives can still produce vibrant colours while minimising pollution and waste.
• Design for reusability: Encourage consumers to reuse or repurpose the packaging by designing it with functionality in mind. Incorporate features like resealable closures or compartments that can be used for storage after the chocolate has been consumed. Extending the lifespan of packaging helps to reduce the overall demand for new materials and contributes to a circular economy. • Provide clear recycling instructions: Educate
consumers about how to properly dispose of the packaging to ensure it is recycled or composted correctly. This requires packaging to be clearly labelled with recycling symbols and instructions to guide consumers on appropriate disposal methods. Making recycling easy and convenient increases the likelihood that the packaging will be diverted from landfills and recycled into new products.
• Collaborate with suppliers: If you purchase packaging engage with your packaging suppliers to explore sustainable alternatives. Work together to identify opportunities for improvement throughout the supply chain, from sourcing raw materials to manufacturing processes.
Solutions
With sustainability becoming increasingly important to consumers, confectionery manufacturers need to pay particular attention to all areas of their packaging solutions. Schubert has used its experience to develop environmentally friendly solutions including Dotlock – a technology that enables cardboard packaging to be produced without the need for glue – and a cardboard-monofilm hybrid solution that minimises the use of plastic in packaging. Dotlock can be used to join several layers of cardboard. It is based on clinching
It is important to first evaluate the existing packaging design and identify areas where material might be reduced without compromising product protection”
34 Kennedy’s Confection June 2024
KennedysConfection.com
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