THE CIRCULAR ECONOMY
explained that doing simple things like measuring and segregating waste can quickly reveal opportunities for waste reduction or repurposing. “Several companies have also had notable success repurposing production by-products into valuable resources. Engaging closely with supply chain partners – such as raw material suppliers, logistics providers, and retailers – can help with this. There are many examples of confectionery manufacturers turning production by-products into animal feed, fertiliser, bioenergy, or even secondary food products,” he says. In a good example, Nestlé UK began a two- year pilot with Cargill and CCm Technologies in 2023 that turned cocoa-bean shells from one of their chocolate factories into pelletised, low- carbon fertiliser. This process could supply 7,000 t of fertiliser per year, replacing around 25% of Nestlé UK’s chemical fertiliser demand with low- carbon organic alternatives. This scheme has and securing a local, price-stable fertiliser for Nestlé’s supply chain.
Other chocolatiers have implemented similar
by segregating, recycling, or reusing all of its waste stream. Where previously, every tonne of chocolate produced around 110kg of scrap, Now this waste is shipped to local cement kilns where it directly displaces fossil coal and cuts fossil-fuel emissions. All while creating a revenue-neutral disposal route for Mars. Upcycling waste material has also led
innovation. For example, the Belgian chocolatier Vandenbulcke won gold at the ISM trade fair with its Cabosse praline, which replaced ingredient that traditionally has been discarded. Similarly, Swiss-Belgian cocoa processor Barry Callebaut has patented a process that grinds used as a substitute for cocoa mass, converting a low-value husk into a functional ingredient. Another good example of repurposing waste products can be seen in Faves fruit chews which are made out ‘imperfect’ fruit and vegetables. Amy Keller, Co-Founder and CEO at Climate Candy, is a member of the Spangler family which produces Dum Dum lollipops in the change and her goal with Faves is to help the food industry reduce the 40% of food wasted
38 Kennedy’s Confection June 2025
globally and stopping some of this produce from with farmers to utilise the 25% of fresh produce that traditionally has gone unharvested due to being imperfect. highlighted the importance of prioritising stakeholder involvement when it comes to circularity. “Internally, this will likely involve creating a sustainability-focused culture,” he says. “Employee training, incentives, and all help here. Externally, businesses should actively communicate with their customers and consumers and encourage participation in recycling through targeted awareness or reward programmes. Actively partnering with NGOs, local governments, and industry consortia can magnify impact by enabling broader systemic change and opening up new opportunities for innovation.”
what material is more recyclable and instead look at what is the least problematic material in the residual waste stream and from an environmental impact perspective.” Sonia went on to highlight the importance, when looking at recyclable solutions for confectionery packaging, to not try and reinvent the wheel. “Very often we see well- meaning innovations that take packaging that was already recyclable and re-design it in ways that inadvertently render it non-recyclable – often through the use of incompatible materials or formats,” she says. So, it is essential that packaging designers ensure that their designs are compatible with the existing infrastructure for recycling. If the material matter whether it’s recyclable, as it will not be recycled, regardless of any technical recyclability claims. Sonia’s advice? “Keeping it simple is the best way to ensure that something is actually recycled, using mono- materials and clear labelling for existing collections, for example.”
Keeping it simple Sonia Sanchez, Senior Managing Consultant at Oakdene Hollins, a sustainability and circular economy consultancy, highlighted some of the challenges that relate to the application of circular economy principles in confectionery packaging. “With confectionery packaging, quite often a challenge for recycling is size. A lot of confectionery packaging consists of to capture in recycling systems, regardless of the material that they are made from. In such cases my advice would be to stop looking for
Offering an example that demonstrates the need for designing for recyclability in the confectionery sector, Sonia pointed to chocolate box insert trays. “These come in a wide variety of different colours – some are gold and shiny – which can make them hard to equipment. Again, my advice is to keep it simple. maybe consider the use of clear plastic which can increase recyclability and ensures that the material can be sorted for recycling.” Sonia concludes with the following: “By life impact, confectionery manufacturers will be able to take some meaningful steps toward circularity.”
Despite its challenges, circularity can
provide both environmental and business savings and new revenue streams for upcycled products can all help strength adopting circular economy practices will enhance brand value, build consumer loyalty and can offer a point of differentiation in an often crowded and competitive market.
Keeping it simple is the best way to ensure that something is actually recycled, using mono-materials and clear labelling for existing collections, for example”
KennedysConfection.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48
