CIRCULAR ECONOMY IN PRODUCTION
warned Melinda. “Barrier coatings, plastic layers, metallisation, adhesives, and wet- strength chemicals can significantly influence recyclability. For this reason, it is important to validate fibre-based packaging through recognised repulpability and recyclability testing rather than relying solely on fibre content claims. Another important consideration is
PFAS compliance. From August 2026, food-contact packaging placed on the EU market will need to comply with new PFAS restrictions under Regulation (EU) 2025/40 and related implementing measures. Confectionery producers using grease-resistant papers, moulded fibre trays or coated wrappers should review their supply chains, obtain supplier declarations, and ensure appropriate testing documentation is available. Identifying compliant alternatives early can help minimise future compliance risks. Ultimately, the greatest challenge is
balancing sustainability objectives with product protection, machinability, cost efficiency, and consumer expectations. The most successful approach is to develop a structured packaging roadmap, identifying high-risk materials, testing recyclable alternatives, conducting shelf-life and line-performance trials, securing supplier documentation and implementing changes ahead of regulatory deadlines. Circularity in confectionery packaging ultimately requires evidence-based decision making. Manufacturers should focus on packaging solutions that are
28 • KENNEDY’S CONFECTION • JUNE 2026
COLLABORATION AND
TRAINING IS ALSO KEY WHEN IT COMES TO CIRCULAR ECONOMY PRINCIPLES
demonstrably recyclable, incorporate recycled content where safe and feasible, eliminate problematic substances, and continue to protect products from factory to consumer.
Understanding your waste Sandra Anderson, Senior Consultant at Reconomy Connect, a brand by international circular economy specialists, Reconomy, believes that implementing circular economy principles in confectionery production should start with an understanding of where waste is being generated and taking steps to prevent this waste before it occurs. “This has become increasingly important as ingredient costs remain high, putting greater pressure on manufacturers to maximise yield and extract the greatest possible value from their raw materials,” she said. Confectionery businesses need to take a holistic view of their operations, assessing
waste across the entire production process – from incoming ingredients, packaging and pallets, through to manufacturing, storage and distribution. Identifying waste hotspots, improving segregation and exploring opportunities to rework products can help reduce costs while improving resource efficiency. The waste management landscape is changing. For example, the rollout of mandated food waste collections under Simpler Recycling – a standardised waste collection scheme in England that mandates the same core recyclable materials be collected across the country –has increased the volume of feedstock, thereby reducing demand and lowering the value of many confectionery waste streams. As a result, the strongest commercial and environmental outcomes are increasingly being achieved by preventing waste at source rather than relying on end-of-pipe solutions. “Collaboration and training is also
key when it comes to circular economy principles,” continued Sandra. “Working closely with suppliers, waste management partners and employees can help uncover opportunities to redesign processes, close knowledge gaps and drive continuous improvement. This should be underpinned by waste data tracking, helping to pinpoint inefficiencies and target reductions more effectively. Indeed, it is those manufacturers that embed circular thinking throughout their operations will be best placed to reduce costs,
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
