SUSTAINABLE PACKAGING
Suzanne Callander reports on the rise of eco-friendly bakery packaging and gathers comments from industry spokespeople, to help dispel the persistent myths that surround these materials in relation to their performance, quality and cost.
L egislative pressures are
fundamentally reshaping what is acceptable when it comes to packaging options for bakery
manufacturers today. The EU’s Packaging and Packaging Waste Regulation (PPWR) is introducing sweeping new requirements from August 2026, Extended Producer Responsibility schemes are increasing compliance costs, and the UK Plastic Packaging Tax is rising year on year. Of course, bakery products have some
very specific packaging requirements. Products encounter moisture, fats, and heat during sealing, meaning that packaging materials need to be carefully selected to ensure they are suitable for the application.
Perception versus reality Sam Walker, Head of Business Development & Sales at Xampla, argued that there are some widespread misunderstandings that still surround sustainable packaging – driven in part, he believes, by confusing green claims and greenwashing in the plastic alternative sector – which has created a lag between perception and reality. “As regulatory pressure mounts and consumer awareness of the plastic problem grows, many bakeries have recognised the need to move away from conventional plastic packaging. But misconceptions around performance, recyclability and cost are holding businesses back. In reality, advances in material science mean that plastic-free packaging has evolved far beyond the early alternatives,” he says.
Modern Milkman, an international grocery delivery brand, is set to deploy compostable bread bags.
32 • KENNEDY’S BAKERY PRODUCTION • FEBRUARY/MARCH 2026
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