Managing Editor Rebecca Spayne explores how sustainability and innovation in packaging are vital in the industry, with the look and feel of products being more important than ever
Flexible packaging plays a critical role in confectionery production, safeguarding product integrity while adapting to the changing landscape of sustainability and efficiency. Advances in barrier materials help extend shelf life, ensuring that chocolates, candies and other sweet treats maintain their freshness for longer. At the same time, the industry is undergoing a shift toward eco-friendly alternatives, with innovations in recyclable, compostable and lightweight materials reducing environmental impact.
Alongside material advancements, automation and high-speed packaging systems are enhancing production efficiency, enabling confectionery manufacturers to meet growing demand while optimising costs. Precision-driven solutions are becoming essential, aligning sustainability goals with operational performance. As the sector navigates these evolving demands, flexible packaging continues to shape the future of confectionery manufacturing.
Extending Freshness
Preserving the quality and shelf life of confectionery products is a top priority for manufacturers, requiring packaging solutions that protect against moisture, oxygen and light exposure. The latest advancements in barrier materials are enhancing product freshness while also addressing the growing need for sustainability. Innovations such as high-performance mono-material films, bio-based coatings and recyclable laminates are gaining traction, offering the protective properties needed to prevent spoilage and maintain flavour without relying on traditional multi-layer plastic structures. These developments not only contribute to product longevity but also help brands align with consumer and regulatory demands for more sustainable packaging options.
Different types of confectionery present unique packaging challenges. Chocolate, for example, is highly sensitive to temperature fluctuations and moisture, requiring packaging with strong moisture barriers and light-resistant properties to prevent bloom and degradation. Without adequate protection, exposure to heat or humidity can cause fat migration, affecting both texture and appearance. Sugar-based confectionery, on the other hand, is more prone to absorbing moisture from the environment, which can lead to stickiness, crystallisation and texture degradation. To counteract these issues, manufacturers are increasingly turning to high-barrier films with precision-engineered permeability levels, ensuring each product receives the right level of protection while minimising the need for excessive packaging materials.
However, the push for extended shelf life must be balanced with sustainability concerns. Traditional packaging materials often rely on complex multi-layer laminates that combine different plastics and coatings, making them difficult to recycle. This has prompted a shift towards alternatives such as recyclable polyethylene (PE) and polypropylene (PP) films, biodegradable coatings and solvent-free adhesives. Additionally, advances in modified atmosphere packaging (MAP) are helping to reduce the need for excessive material use by optimising the internal packaging environment to slow oxidation and moisture absorption. Some manufacturers are also exploring active packaging solutions that incorporate moisture absorbers and oxygen scavengers to further enhance freshness while maintaining a lower environmental footprint.
According to Martin Boutkan, Product Manager for vertical packaging at Syntegon, the shift toward sustainable materials is also driving machinery innovation. “We have seen that the introduction of sustainable materials is driving replacement of old equipment that is featuring state-of-the-art technology. For example, our modern equipment will provide a seal force up to 8000 N. The seal force can be quickly adjusted in the HMI to optimise the settings for a specific packaging material.”
As flexible packaging continues to evolve, manufacturers are finding new ways to maintain product integrity while reducing waste. The industry is increasingly investing in research and development to create packaging that not only meets performance requirements but also supports recyclability and reduced carbon emissions. By adopting cutting-edge barrier technologies, confectionery brands can ensure that their products remain fresh, safe, and visually appealing while contributing to the broader goal of sustainable packaging innovation.
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
