SUSTAINABLE PACKAGING Finding a lighter way to wrap chocolate


Alter Eco is a French brand that markets fair-trade and organic chocolate products. As part of its sustainability roadmap the company identified packaging as an area where meaningful improvements could be achieved. Working in collaboration with Amcor,


the company was able to develop a new wrapper for its 200g chocolate bar range aimed at the French market. The previous packaging combined


(PPWR). “While the details on PPWR are still evolving, it is clear that packaging choices will increasingly affect both environmental performance and cost, particularly through future EPR schemes and eco modulated fees across different EU markets,” says Matt. Matt highlighted three considerations that


he believes are becoming more important. These include:


• Packaging choices are increasingly influencing sustainability measures and costs: EPR schemes are designed to make companies responsible for the packaging they place on the market. In practice, this often means fees are linked to recyclability and packaging weight. The more recyclable the packaging and the lower the material usage, the lower the cost. While this sounds straightforward, the


reality can be more complex. Small changes in materials, structures, or coatings can significantly affect how packaging is classified under different regulatory systems.


a cardboard sleeve with an aluminium foil inner wrap. While effective, the structure resulted in higher material usage. Alter Eco’s objective was to simplify the pack and reduce packaging weight, while preserving a premium look and feel, and also ensuring the protection needed for the product. An additional challenge was posed by the need for two SKUs – one containing almonds and the other hazelnuts. The textured surface of the chocolate increased the risk of visible deformation and uneven appearance, placing higher demands on the packaging’s runnability and surface performance. Amcor was able to provide a solution


with its AmFiber Performance Paper, a recyclable, high-barrier paper-based flowpack. The packaging combines a


natural kraft appearance with a matte finish, reinforcing an authentic, premium shelf presence while maintaining the structural integrity needed for flow- wrapped chocolate bars. AmFiber Performance Paper was chosen for its ability to deliver high-barrier protection against water vapour and grease, helping preserve product freshness and quality throughout shelf life. For the almond- and hazelnut-


containing SKUs, the structure was optimised to maintain a smooth, high-qualit y appearance, despite the uneven surface of the product. The redesigned


packaging achieves up to 61% weight reduction compared


with the previous structure, while remaining compatible with existing paper recycling streams in France. The fibre used is FSC-certified, which means it supports responsible forest management, and the solution aligns with CEPI and 4evergreen guidelines for paper-based packaging. Beyond material reduction, the


transition has simplified the overall pack structure and has supported Alter Eco’s ambition to move toward packaging solutions that are easier to recycle and better aligned with evolving regulatory and consumer expectations.


For packaging teams, decisions once driven mainly by product protection, branding, and logistics are now becoming even more important financial decisions as well.


• Lightweighting and material choices will play a bigger role: One of the most immediate ways companies are responding to these changes is by closely examining the weight of their packaging. Many EPR systems calculate fees based on the amount of packaging placed on the market, and reducing packaging weight can directly reduce future costs. However,


lightweighting needs to be


carefully balanced with the need to protect the product throughout the entire supply


chain. By optimising the structural design and selecting the appropriate materials, bakeries can reduce packaging weight while maintaining product integrity and functionality.


• Expertise and data can drive better packaging decisions: Packaging decisions can no longer be based simply on perception or assumptions about sustainability. They need to be supported by facts, data, and clear analysis. Perhaps the biggest challenge many bakeries face today is uncertainty. With the evolving regulations, recyclability classifications are still being defined in some markets, and the financial implications of packaging decisions are not always obvious.


AUGUST/SEPTEMBER 2026 • KENNEDY’S BAKERY PRODUCTION • 41


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