SUSTAINABLE PACKAGING
showed that survey respondents believe consumer expectations, regulation, development of new materials (such as barrier coated papers) and end-of-life requirements will all continue to push the industry towards more recyclable packaging. “My advice to bakeries is not to try to
solve packaging development alone, and not to look for one material that can do everything, says Samuel. “In our experience, through co-creation, we can develop packaging solutions with optimal balance of functionality, recyclability and efficiency. This means working with paper suppliers, chemistry experts, machine manufacturers and packaging converters from the outset of a project. Combining the expertise of the whole value chain helps to develop the perfect match for every packaging application. Offering an example Samuel explained
how UPM worked with Lantmännen Unibake Finland and Adara to remove the plastic bag traditionally used inside corrugated board boxes for frozen bread. “UPM’s barrier paper was built directly into the inside structure of the corrugated box instead, protecting the bread against grease and against mineral oils that can be present in board material. One paper-based structure is now able to achieve
FIBRE-BASED PACKAGING CAN HELP ADDRESS THE MULTIPLE PACKAGING CHALLENGES FACING BAKERIES TODAY –
PROTECTING DELICATE PRODUCTS, MEETING
SUSTAINABILITY TARGETS AND IMPROVING
OPERATIONAL EFFICIENCY
what previously required a corrugated board box plus a plastic bag,” he says. Offering another example, he pointed to a
development project with Paramelt, aimed at greasy bakery products such as pastries, which are more difficult to recycle because grease contamination affects fibre recovery. “Working with Paramelt, we have undertaken
research to find out exactly how UPM’s paper and Paramelt’s bio-based coatings behave together. That groundwork makes the combination well suited to greasy bakery end uses, and it could offer bakeries a route to accelerate their packaging development for applications that require strong grease protection along with recycling or composting where suitable collection systems exist.”
Sustainable fibre-based solutions According to Innova Market Insights (2025), Europe accounted for 42% of global food and beverage launches using fibre-based packaging. Bakery emerged as the top category for product launches using fibre- based packaging, highlighting the growing importance of sustainable solutions within the sector. Fibre-based packaging launches are growing, with market data showing a compound annual growth rate of more than 4% between 2020 and 2025. As demand for sustainable bakery
packaging solutions continues to grow, brands are looking for a good balance between environmental responsibility, product protection, functionality, and attractive design and Solidus believes that fibre-based packaging is a good solution in many applications. It
38 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2026
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
