CHOCOLATE PACKAGING
to notice this change. If consumers can quickly identify a sustainable packaging option, they are more likely to decide in favour of this product – so highlighting what you have done is important too.” This advice makes good sense and appears to be the
route that global chocolate brands such as Mars Wrigley and Nestle are taking – undertaking small scale trials of alternative, more sustainable, wrapping materials and giving consumers an opportunity to give their feedback, before making any major changes. For small producers it also makes good sense to work collaboratively with material and equipment suppliers to ensure that the best material is chosen and that the packaging machine is able to cope with the change, without any loss of productivity or effi ciency.
“In consideration of the European Packaging and Packaging Waste Regulations (PPWR), packaging must be developed that protects
the product, but not more than is needed for the requirements of the product”
Artisan producer automates packaging to meet demand
A few years ago, Brazilian chocolate producer, Dengo made the decision to invest in a packaging solution with an automated infeed belt and hotmelt glue system – supplied by Lareka – to allow it to keep up with growing demand. When Dengo was founded in 2017 everything was done
by hand but within two years it did not have suffi cient capacity to keep up with demand. “We realised that we needed to automate some of our processes, but we were careful not to allow this transition to compromise the artisanal aspect of our products,” explained Jhonata Carvalho, Maintenance and Project Manager at Dengo. “For example, our packaging capacity was 800 bars per day, which was done by a team of eight employees. We
44 Kennedy’s Confection October 2023
wanted to reduce the number of packaging employees and increase capacity while maintaining the exclusivity of the bar and its packaging.” This proved to be quite a challenge for Dengo, as
most of the machines it looked at were focused on large production volumes and were very high in price. Then it discovered Lareka, and learned that the BTB25 chocolate bar wrapping machine would suit its needs. “Our capacity has increased 15-fold thanks to the BTB25, and only two employees are now needed to operate the packaging machine at full capacity. In addition, the machine takes up very little space, which is ideal for our small production area,” said Jhonata.
KennedysConfection.com
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