This is cool. I do a lot of composting and recycling because it reduces my trash significantly. I am putting a lot less into landfills. Between my wife and me, we have about one bag of trash per week. Composting is like magic. I’d love to see more companies get on the compostable packaging bandwagon. | SunChips bags that are 100 percent compostable will rollout in the U.S. and Canada in the coming months, according to Frito-Lay North America, Inc. |
The new SunChips packaging will comprise more than 90 percent renewable, plant-based material and, according to the company, will totally decompose in about 14 weeks. |
In the U.S., prototype bags made from one-third plant-based material are widely available, and the company says it will launch the 90 percent plant-based bags on Earth Day, April 22, 2010. Read more at www.candyandsnacktoday.com |
Factors such as ease of opening and resealable closures rather than sustainability of materials are driving upcoming packaging developments, claims Mondi Consumer Flexibles.
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The supplier, in collaboration with Fuji Packaging, launched a packaging concept at the industry trade show, Pro Sweets, in Cologne this week that it said is informed by a growing demand for convenient formats in addition to product differentiation at the retail level.
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Swift Up, according to Kim Pihl, product manager at Mondi Consumer Flexibles, is suitable for a huge range of sugar and chocolate confectionery. It can employ any type of film or laminate and is not restricted to any particular type of format, size or shape.
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The material, added Pihl, is applicable to a wide range of existing packaging lines such as vertical and horizontal Form-Fill-and-Seal (FFS), with only slight adjustments to the machinery required.
Read more at www.confectionerynews.com |
Organic and all-natural claims decreased last year as well. It shows that what consumers pay attention to changes over time. Even though we are going toward a perception of “better for you” in many product areas, value is more important right now to many people, likely because we all either have less money or else are afraid of having less money. | Value and environmental callouts on food and beverage introductions increased in 2009, while product launches dropped 30 percent. |
Mintel International Group, Ltd. reports ethical and environmental claims on all products launched in 2009 increased eight percent from 2008. Particularly, environmentally friendly packaging claims grew six percent during the same period. Read more at www.candyandsnacktoday.com |
| Sustainable packaging designs, sourcing and partnerships have eliminated more than 150 million pounds of material from Kraft Foods, Inc.’s supply chain since 2005. |
In confectionery, the removal of packaging layers for Kraft’s Milka chocolate bars in Europe dropped 5.7 million pounds of material, or 60 percent less weight, per year. The company plans to spread the design to markets in Latin America, according to Richard Buino, Kraft spokesperson. |
Buino says Kraft recycles nearly 90 percent of its global manufacturing waste and has exceeded its packaging reduction goal of 150 million pounds two years ahead of schedule, fueling its sustainability efforts for 2010. Read more at www.candyandsnacktoday.com |
Chocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods, according to a new study.
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A study published in the journal, Innovative Food Science & Emerging Technologies, investigated the effect of active and modified atmosphere packaging (MAP) as well as packaging material oxygen permeability on quality retention of dark chocolate with hazelnuts.
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According to the authors, nuts with chocolate coatings show higher oxidation than those stored uncoated under the same storage conditions, with a referenced study suggesting that the chocolate coating blocks the passage of air and moisture to the nuts’ tissue, resulting in a decrease in relative humidity and therefore increased oxidation rates.
Read more at www.confectionerynews.com |
Appealing to consumers’ five senses through innovative packaging techniques can result in increased brand loyalty and greater impact at point of sale, and it is a key driver in confectionery packaging, according to the organisers of the 2010 Pro Sweets trade show.
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Multisensoric is an approach to packaging design that allows packaging to stimulate and arouse emotions in consumers to encourage purchase and examples include such elements as striking colour schemes, windows to view the product, exciting rustling sounds and foldout trays.
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The Pro Sweets team said that, as a result, the confectionery industry is increasingly focused on touch, sight and sound finished packaging elements such as foil lamination, textured embossing, and varnishes.
Read more at www.confectionerynews.com |
Streamlining of its packaging purchasing is one of the ways that confectionery giant Cadbury hopes to tighten margins in its strategy to stave off a take over from Kraft.
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In its defence document published this week, the British company played up its position as a strong independent company and raised its performance targets for the next four years, including raising organic revenue growth to five to seven per cent per year, from its previously forecast four to six per cent, and forecasting improved margins of 16 to18 per cent by 2013.
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Cadbury stated that it now intends to centralise decision making in order to make its procurement of packaging and flavours more cost effective.
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| “In our review we have identified that roughly two thirds of our spend does not deliver the full benefits of effective procurement. |
By aggressively managing these activities we believe procurement can deliver over half our total savings within cost of goods,” the company said in its defence presentation.
Read more at www.confectionerynews.com |
A Cartonbag format for loose or wrapped confectionery is a lighter weight replacement for the plastic bag in carton box, claims its design team, which is seeking out chocolate makers to trial products with the new packaging concept.
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Janet Shipton, divisional and development director of Chesapeake Creative, a newly established packaging design unit of the supplier of packaging for premium spirits and confectionery said that the process of developing the carton bag took several months and was trialled with different foods at the company’s R&D division.
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She told Confectionerynews.com that the new integrated format offers a lighter-weight alternative to the standard bag in carton model and that its skeleton frame makes it stronger than a normal bag, and also enables it to be packed on the side.
Read more at www.confectionerynews.com |
Cadbury is introducing recyclable cardboard packaging for its Roses and Heroes chocolates this Christmas. |
The square boxes, made from sustainably sourced cardboard, will replace the traditional round metal tins. |
The move, which is being trialled in Tesco stores before being rolled out to other retailers, is part of the company’s Purple Goes Green environmental strategy. This includes a pledge to cut packaging of seasonal products by 25 per cent by 2010. |
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Frito-Lay To Use Compostable Bags
