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CHOCOLATE PACKAGING


Keeping up with global brands


Suzanne Callander reports on the move to more sustainable chocolate wrapping solutions, where paper-based materials are being seen by global brands as the way forward.


T


he chocolate market, as with many other sectors of the confectionery industry, is seeing an ongoing trend towards an ever-increasing variety of formats and styles along with a growing demand for more sustainable wrapping materials. This trend has required chocolate producers to look for


more versatile and customisable packaging solutions that can help them keep up with the pace of change. One major Portuguese chocolate producer, for example, identified a need to wrap chocolate tablets in both classic aluminum and cardboard and flowpack configurations. It asked SACMI Packaging & Chocolate to help it find a solution. The result of this collaboration was an integrated line with a compact footprint that features both a traditional wrapping machine and a flow wrapper. Importantly SACMI was able to supply


40 Kennedy’s Confection October 2023


both solutions. The SACMI HTB is an electronically controlled cam


configuration wrapping machine which is able to handle up to 250 applications per minute. “Thanks to electronic control, this solution can combine high speeds with dexterity and precision when managing different materials and wrapping styles,” explains Claudio Rondinini, Key Account Manager of the SACMI Packaging & Chocolate Wrapping BU. “Compared to traditional wrapping solutions, it is able to reduce electricity requirements by more than 40% and enables the use of eco-sustainable materials, which are typically more delicate than their traditional counterparts.” Meanwhile, the SACMI JT Advance flow-wrapper has been successfully tested with paper-based materials and


KennedysConfection.com


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