Flexible packaging convinces European consumers with protection and sustainability
A recent consumer survey on the use of flexible packaging commissioned by Flexible Packaging Europe (FPE) reveals some interesting results.
The representative survey was conducted by the global market research institute Censuswide in the six major European markets of France, Germany, Italy, Spain, Great Britain and Poland in 2024 and recorded the responses of a total of 6,000 consumers.
According to the survey, European consumers particularly value flexible packaging for its very good protective and preservative properties (46%), its ease of use (45%) and its low weight (42%). Flexible packaging enjoys above-average popularity, particularly among younger consumers and in countries such as Poland and France. In Poland, a total of 28% of consumers are in favour of flexible packaging, followed by 25% in France.
With regard to sustainability, half of all respondents answered that they perceive flexible packaging as recyclable. While there are some differences between countries, e.g. 65% in Spain, 58% in Italy, 40% in Germany and 38% in Poland, the differences between age groups and genders are only marginal.
Biesterfeld forms new partnership with food institute KIN e. V.
Exberry® color supplier GNT awarded gold medal for sustainability
GNT has earned its first EcoVadis gold medal for environmental and ethical activities, ranking the company among the top 3% in the food manufacturing industry.
- Transparent reporting, including an independent Greenhouse Gas Verification Statement
- New initiatives to support employee training, health and safety, and working conditions throughout the value chain
- A new Code of Conduct and policy to support whistleblowers
Rutger de Kort, Sustainability Manager at GNT Group, said: “We are delighted to have earned our first EcoVadis gold medal. This is an important industry benchmark that is used by many of the world’s leading companies to assess their suppliers’ sustainability credentials. Securing gold is a powerful statement as only 5% of assessed companies achieve this status and our score puts us in the top 3%. This will help us demonstrate to manufacturers that our plant-based Exberry® colors meet the very highest sustainability standards.” In 2022, GNT set out 17 sustainability targets to optimize its environmental and social impacts over the course of the current decade. Its successes so far include a 22% reduction in carbon intensity at Exberry® factories since 2020 and a 13% improvement in water efficiency. In addition, the contract farmers working as part of GNT’s supply chain have all received training in sustainable agriculture, with 74% achieving a minimum of Farm Sustainability Assessment (FSA) silver standard.
Ranpak announces the launch of GrasiKraft™ paper, made with sustainably sourced grass fibers
DHL enhances sustainability with Lindt & Sprüngli partnership
DHL and Lindt & Sprüngli have collaborated to reduce ocean transport emissions, aligning with science-based net-zero goals by 2050.
This partnership has already yielded significant results, with Lindt & Sprüngli reducing its carbon footprint by approximately 514.86 metric tonnes of CO2e emissions in just three months. By the end of 2024, they expect to reduce emissions by around 4,800 tonnes. DHL Global Forwarding's GoGreen Plus service provides an end-to-end solution for Lindt & Sprüngli's supply chain, ensuring emission reduction and seamless transportation. The service focuses on Full Container Load shipments, using 40' reefer containers to preserve the quality of Lindt & Sprüngli's chocolate products.
Barry Callebaut: flat volume in fiscal year 2023/24
The Barry Callebaut Group saw resilient sales volume of 2.280 m tonnes (0.0% year-on-year) in fiscal year 2023/24 (ended August 31, 2024).
Sales volume was down 1.2% in the fourth quarter, impacted by the phasing of customer purchases in Gourmet and decisive action to temporarily shut down the Toluca, Mexico facility proactively.
Global Chocolate saw 0.3% volume growth in fiscal year 2023/24, ahead of an overall declining chocolate confectionery market according to NielsenIQ (- 1.1%; source: NielsenIQ volume growth excluding e-commerce – 26 countries, September 2023 to August 2024, data subject to adjustment to match Barry Callebaut’s reporting period; NielsenIQ data only partially reflects the out-of-home and impulse consumption). Volume development for food manufacturers (- 1.5%) was impacted by soft demand from large global customers, partly offset by resilient performance for private label customers. Gourmet delivered 9.8% volume growth, with strong performance across geographies and market segments.
Looking at regional performance within Global Chocolate, Asia Pacific, Middle East, and Africa (+ 5.2%) was the strongest contributor, with double-digit growth in the second half of the year supported by continued strong growth in India and improved performance in Indonesia. Volume in Western Europe (+ 0.8%) was solid as growth for Gourmet offset slower demand for food manufacturers. Latin America saw strong volume growth of 7.2% led by strong momentum in Brazil, particularly for Gourmet customers. Central and Eastern Europe (- 1.2%) was impacted by lower volumes for several large global and regional customers. North America reported a volume decrease of 1.8%, driven by slower demand for large food manufacturers, while regional accounts and Gourmet saw continued momentum. Global Cocoa saw a 1.4% decrease in sales volume, in the context of a significant increase in cocoa prices. Sales of cocoa butter and cocoa liquor were impacted by the supply constrained environment. Demand for cocoa powder remained robust, with particular strength in India and Indonesia.
Sales revenue increased 28.1% in local currencies (+ 22.6% in CHF), to CHF 10.386 bn. The increase was driven by significant price increases to reflect the acceleration in cocoa bean prices, which Barry Callebaut manages through its cost-plus pricing model for the majority of its business. Gross profit amounted to CHF 1.382 bn, up 7.7% in local currencies (+ 2.5% in CHF), supported by the company's cost-plus pricing model and mix. Operating profit (EBIT) recurring amounted to CHF 704.4 m, increasing by 12.7% in local currencies (+ 6.8% in CHF). The strong increase reflected the pass-through of higher financing costs through the cost-plus model, which are offset below the EBIT level, as well as mix and initial BC Next Level cost savings. Operating profit (EBIT) reported amounted to CHF 446.1 m compared to CHF 659.4 m in the prior year. Net profit recurring for the period amounted to CHF 417.5 m, down 2.0% in local currencies (- 5.8% in CHF). Net profit reported amounted to CHF 190.9 m.
Aasted joins forces with SweetConnect and becomes shareholder
Puratos, provider of bakery, patisserie and chocolate ingredients, today reveals the top three trends set to impact food producers, bakers, pâtissiers and chocolatiers globally in 2025.
1. Sourdough – 40% rise Sourdough is here to stay. Taste Tomorrow data indicates that sourdough will remain the biggest and fastest-rising trend in the bakery industry through 2025, with a 40% predicted spike in consumer interest globally. This growth is driven by different factors depending on the region. In many countries where sourdough is already a part of the local food culture, its popularity extends beyond traditional bread and loaves. Here, sourdough is being incorporated into croissants, bagels, donuts, and more, creating new visual and sensorial experiences for consumers. This trend is particularly notable in French-speaking countries, where sourdough’s artisan appeal is already well-established. The deep-rooted knowledge of sourdough in these markets includes an appreciation of its distinct flavor profiles and gut health benefits.
2. Culinary fusion – 10% rise Culinary fusion, the blend of diverse flavors, textures, and formats from different cuisines, is set to be one of the leading trends for 2025—especially in pastry, patisserie, and cakes. This trend combines ingredients and techniques from various cultures to create innovative, hybrid desserts that excite the senses. Growing interest in tech and AI-inspired innovations is leading pastry chefs to use AI for new flavor pairings, designs, and formats. Consumers are drawn to these tech-driven creations, merging tradition with futuristic ideas. Social media is another powerful driver, giving these cutting-edge culinary fusions high visibility and turning them into viral hypes.
3. Nutritional balance - 30% rise Nutritional balance is emerging as one of the biggest trends in the chocolate industry. Although not a new concept, its rise to prominence—in an industry traditionally centered on indulgence—marks a significant shift in consumer perception of chocolate. This trend is expected to spike by a whopping 30% in the coming year. Our Taste Tomorrow research highlights that consumers increasingly seek chocolate products with health-promoting ingredients like turmeric, botanicals, nuts, seeds, and proteins. These chocolates are valued for their functional benefits, such as enhancing sleep and boosting immunity, and are increasingly being included in shoppers’ health-conscious diets. Meanwhile, those who view chocolate primarily as a treat are also seeking healthier options, amplifying this trend further.