SUSTAINABLE PACKAGING
world outcomes at scale,” he says. “As a result, we are seeing two clear directional trends – paperisation and compostable solutions. From supermarket shelves to takeaway counters, fibre-based and certified compostable materials are rapidly displacing conventional plastics.” Treetop Biopak’s compostable, single-
A key consideration for bakeries today
is how to improve packaging sustainability without disrupting operations or adding cost. This is where drop-in solutions can make a real difference, according to Sam. “Technologies such as Xampla’s Morro Coating, for example, is designed to work with existing packaging formats and converting equipment, allowing bakeries to retain the look, feel and functionality of their current packs while upgrading the material itself. This reduces the risk, cost and complexity often associated with wholesale packaging changes and makes circularity achievable at scale,” he says. “Morro Coating is plant-based, and can offer grease and moisture resistance, along with heat sealability, without relying on traditional plastics or forever chemicals.”
Maintaining shelf life Also commenting on the myth that sustainable materials cannot adequately protect bakery products, Amir Gross, Founder and CEO at Treetop Biopak, pointed out that shelf life remains a central concern for bakery products, with moisture balance being critical to maintaining freshness and reducing waste. He accepts that early sustainable materials on the market sometimes did struggle to match the barrier performance of traditional plastics. “However, material innovation has progressed significantly,” he says. “For example, compostable bread bags, such as those developed by Treetop Biopak, have demonstrated their ability to maintain the shelf life of bakery products
in real-world conditions, helping to show that sustainable solutions can perform effectively without compromising freshness and that protective performance and sustainability can now go hand in hand.” Amir went on to argue that the
sustainable packaging conversation has entered a decisive new phase. The dominant narrative today is
layer material engineered specifically for use in bakery applications is able to deliver enhanced barrier properties, helping to preserve the shelf life of fresh bread while meeting strict sustainability standards. “Extensive product testing, including trials with sliced bloomer and sourdough loaves, has demonstrated that they can maintain freshness for 7–10 days,” boasts Amir. Beyond performance, the material is said to provide a responsible end-of-life solution. “Designed to fully compost when disposed of correctly, the bags break down without leaving microplastics or harmful residues, offering an environmentally friendly alternative to conventional plastic bread packaging,” says Amir.
FOR MANY BRANDS, THE PROMISE OF CIRCULAR
FLEXIBLE PACKAGING HAS NOT TRANSLATED INTO
REAL-WORLD OUTCOMES AT SCALE
Compostable bags One Treetop Biopak customer, Modern Milkman, an international grocery delivery brand, will be deploying these compostable bread bags from March this year. “The company sought a branded packaging solution that aligned with its sustainability ethos without compromising product integrity or shelf- life. As an overnight delivery service, bread can be exposed to varying environmental conditions, including moisture and fluctuating temperatures, for extended periods. Protective packaging is essential. Modern Milkman will be first to market with this solution, deploying compostable packaging in a traditional industry that is desperate for innovation,” confirms Amir. Amir also wanted to bust another
plastic avoidance, rooted in a growing disillusionment with flexible plastic recycling. “Collection systems remain inconsistent. Multi-material laminates are difficult to separate, and contamination rates are high. The economic value of recovered material is low. For many brands, the promise of circular flexible packaging has not translated into real-
myth – that switching to sustainable packaging means changing machinery. “Operational disruption is one of the most common perceived barriers,” he says. “There is a widespread belief that introducing new materials will require major investment in new equipment that will cause production inefficiencies. In practice, many sustainable packaging solutions are designed to run on standard bakery machinery. Additionally, packaging manufacturers are often able to adjust material specifications to suit existing machines – helping ensure
34 • KENNEDY’S BAKERY PRODUCTION • FEBRUARY/MARCH 2026
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