PACKAGING TRENDS


full package! need


to be able to offer the Today you


Suzanne Callander reports on the growing call from consumers for more environmentally- friendly packaging. The good news is that they are willing to pay more for it too!


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ne of the biggest trends in packaging today, for bakery manufacturers, along with most other food


manufacturing


sectors, relates to the need to minimise the


use of plastic as a packaging material. This is confirmed by a report, undertaken on behalf of Tetra Pak, which found that today, three of the top five sustainability commitments by businesses involve plastic reduction and 77% of businesses surveyed expressed a willingness to accept the cost of implementing sustainable practices. All in a bid to address consumers’ demand for sustainability – the key driving force for tackling environmental issues. Tetra Pak’s research examined food


and beverage manufacturers’ attitude to sustainability, now and in five years’ time. Half of the surveyed businesses pinpointed consumer demand as the main catalyst behind


implementing new sustainable


solutions. This echoes the sentiment found in a separate Tetra Pak consumer study on packaging which highlighted that an intention to buy, among almost three-in- four respondents, would increase if a brand talked about environmental topics, while 42% believe that an ‘environmentally sound


26 Kennedy’s Bakery Production April/May 2024


package’ justifies a higher price. This should provide bakeries with reassurance about making a case for adopting a business model that reduces environmental impact. The focus on environmental impact appears


to be fast reaching a tipping point, with the urgency to adopt practices that decarbonise the world’s food systems predicted to surge by 10% in the next five years – from 49% to 59%. When asked how packaging and processing suppliers can contribute, 65% of companies surveyed by Tetra Pak, identified the importance of new product developments, confirming the critical role played by packaging innovation in the global fight against climate change.


PLA liners and casings According to Yoon Pak, there has been a surge in the adoption of compostable substrates in the artisanal baking sector, with a particular emphasis on polylactic acid (PLA) liners and casings. These substrates are made from renewable commodities such as corn starch or sugarcane, delivering an environmental advantage by reducing the carbon footprint of a product while preserving the essential robustness and integrity of baked goods. Yoon Pak has also highlighted a move towards a minimalistic and translucent packaging. In addition to reflecting current design trends for simplicity, transparent packaging also allows consumers to see the freshness of baked goods before they purchase.


A Tetra Pak consumer study on packaging highlighted that an intention to buy, among almost three-


in-four consumers, would increase if a brand talked about environmental topics, while 42% believe that an ‘environmentally sound package’ justifies a higher price”


bakeryproduction.co.uk


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