CIRCULAR ECONOMY IN PRODUCTION


FOR INITIATIVES THAT REQUIRE SIGNIFICANT


INVESTMENT OR CHANGES TO PRODUCTION LINES,


DEVELOPING A CIRCULAR ECONOMY ROADMAP CAN HELP TO PRIORITISE ACTIONS OVER TIME


reformulation. Investors increasingly want to know these things because wider global volatility is increasingly impacting food production and supply, so sustainability can be linked to thinking on risk and resilience to shocks. Amie advises that taking a step


down the supply chain. And, despite many headlines, sustainability reporting metrics such as scope 1, scope 2, and – challenging for many food businesses – scope 3 carbon reporting remain as relevant as ever,” continued Amie. “More specific asks from national governments may impact other areas of food supply, such as expectations around reporting and minimising food waste in the supply chain.”


The challenges Implementing circular economy principles in confectionery manufacturing can present a number of challenges. For organisations at the start of their circularity journey, understanding the growing range of regulatory requirements and translating them into practical business actions can seem overwhelming. This can be further exacerbated by differing rules across markets, as well as increasing reporting expectations, combined with the threat of enforcement. Operationally, manufacturing lines will often already be optimised to meet


production requirements, and it can be a costly exercise to change existing operations. Alongside this, established supplier relationships and procurement processes can slow the adoption of new materials, ingredients or circular approaches, particularly where changes depend on the wider supply chain that is often outside the direct control of the manufacturer. When it comes to packaging, designing with circular economy principles can also be challenging as the confectionery industry often relies on single use materials, made from complex materials and in formats to improve shelf presence and appeal to consumers. These formats can be difficult to recycle and may hinder efforts to meet minimisation and reuse objectives. Securing suitable recycled content can also be challenging due to cost, quality, and availability constraints. For products and their supply chains, the priority needs to be on visibility – understanding where things are sourced from, and what risks and opportunities that presents – from diversifying supply to


back to assess current products and packaging against the key areas targeted by emerging circularity regulations is a useful practical first step towards implementing circular economy principles in confectionery manufacturing. From there, it is a good idea to focus on the quick wins that can deliver benefits with minimal cost. “For initiatives that require significant investment or changes to production lines, developing a circular economy roadmap can help to prioritise actions over time. Setting targets and monitoring performance is also important to ensure interventions are delivering the intended outcomes,” continued Amie. She went on to highlight the


importance of strengthening supplier relations, as they often control the materials, products and data needed for compliance and reporting. “Suppliers are likely to already be responding to similar circular economy requests from other customers, so collaborating with them can accelerate progress,” said Amie. In conclusion, the transition to a circular economy should be seen as a journey, rather than a one-off task. By keeping on top of regulations, learning from your peers, and seeking expert guidance where needed, it is possible for confectionery manufacturers to successfully embrace the circular economy.


JUNE 2026 • KENNEDY’S CONFECTION • 31


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