CIRCULAR ECONOMY IN PRODUCTION


The role of ingredients in circularity


Circularity in confectionery is increasingly about how ingredients, formulations and packaging systems can work together to reduce waste, improve resource efficiency and support evolving consumer and regulatory expectations. Achieving this requires


collaboration across the value chain, bringing together ingredient suppliers, manufacturers, packaging companies and technology partners to create solutions that perform at industrial scale while maintaining expectations around taste, quality and functionality. One important shift is the move


toward more integrated ingredient systems that make fuller use of agricultural raw materials. Cargill pointed to the importance of crops, such as corn, wheat and oilseeds being separated into valuable streams including carbohydrates, oils, proteins and fibres, with each stream directed toward applications where it creates the most value. Rather than treating side streams as waste, should be considered as become inputs for additional food, feed or industrial applications. Ingredient innovation has a big


role to play in helping confectionery manufacturers address food waste reductions. Functional fibres, starches, texturizers and fats, for example, can support moisture management, texture stability and shelf-life performance, helping confectionery products maintain quality throughout transport, retail and storage. In addition, fermentation-derived sweeteners such as EverSweet stevia sweetener – a product of Avansya, a joint venture of dsm-firmenich and Cargill – can help reduce sugar while maintaining taste and sensory performance. According to lifecycle assessment data, the production process also requires significantly less land and water when compared to conventional sugar production, which is why Cargill advises that sustainability comparisons always need to be considered within the context of the full product formulation and manufacturing system.


improve resilience and make the most of increasingly valuable resources.”


Implementation benefits For confectionery manufacturers, the benefits of implementing circular economy principles can span the entire value chain – from procurement and production to packaging and post- consumer recovery. Circular business models can enhance resource efficiency, reduce exposure to volatile commodity prices, provide commercial advantages by minimising food waste and packaging EPR fees, and improve the sustainability of both product and packaging. Amie Walley, a sensor Consultant


at Eunomia – a global sustainability consultancy – believes that an important first step in moving from a traditional linear model, towards a more circular and sustainable business model is to gain a good understanding of how the emerging food and packaging circularity regulations align with existing operations. “Measures such as the Packaging and


30 • KENNEDY’S CONFECTION • JUNE 2026


Packaging Waste Regulation (PPWR) and national packaging EPR schemes are raising packaging sustainability requirements and creating risks for businesses that are not compliant,” said Amie. “Upcoming packaging regulations tend to focus on three key areas – minimising the amount of packaging used, either through redesign or reuse; increasing the quantity of recycled content in the packaging; and designing packaging for recycling. Comparing a portfolio’s existing performance against these principles can help to identify where packaging is already as sustainable as possible, and where improvements can be made.” Ingredient sourcing and supply chains


are also coming under increasing scrutiny – and pressure. Regulations such as the EU Deforestation Regulation (EUDR) and more market-based initiatives like the Taskforce for Nature Related Financial Disclosures (TNFD) require supply chain visibility and credible strategies. The focus is not just on understanding impacts on nature, but also disruption risks to supply. “These asks will increasingly be passed


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