Publication date: Wednesday 2 April 2025
Editorial submissions deadline: Wednesday 12 March
Editorial contact: dan.riley@wrbm.com
The baking industry is under pressure to rethink its approach to packaging. From supermarket bread bags to takeaway cake boxes, pork pie packaging and ISB options, every aspect of bakery packaging is being scrutinised for sustainability. This feature will explore the progress being made to reduce packaging, improve the recyclability of what remains, and the challenges on this journey.
It will explore sustainable options in bakery packaging – including compostable and biodegradable films, recyclable paper and cardboard, and edible packaging – providing case studies of each.
Key areas this article will explore include:
- What progress has been made on reducing single-use packaging in bakery?
- What types of businesses are driving this?
- How is equipment evolving to keep up with the changes?
- What are the next key areas that require attention? What challenges come with this?
- What impact has legislation had on the drive to reduce the use of plastic packaging and improve the recyclability of what remains?
- What can bakery businesses learn from other industries?
- What are the challenges that come with changing packaging? Costs? Consumer education? Recyclability? Food safety?
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