“Growth Opportunity for Confectionery Packaging Manufacturers”

Modern Demand for Packaging of Confectionery Products

By Om Prakash Yadav*


Emerging markets such as India, China, and Africa provide a huge growth potential for confectionery products. Africa is expected to experience the second fastest growth rate in terms of consumption for confectionery packaging after Asia-Pacific. This region is also witnessing an inflow of foreign investment in manufacturing of confectionery products. South Africa is expected to exhibit progress in terms of income levels, further supporting the strong economic prospects of the African region.

Future Market Insights presents a new report titled ‘Confectionery Packaging Market: Global Industry Analysis 2012–2016 and Opportunity Assessment 2017–2027’ that studies the performance of the global confectionery packaging market over a 10 year assessment period from 2017 to 2027. As per the assessment of Future Market Insights, the global confectionery packaging market is anticipated to touch a valuation of nearly $13,200 mn in 2027 and, in the process, exhibit a CAGR of 3.7 percent during the forecast period 2017-2027.

The global confectionery packaging market is segmented on the basis of confectionery type, material type, packaging form and region.

Packaging of Confectionery Products:

Confectionery PackagingConfectionery items are commonly consumed by large sections of the populace and, in particular, is very popular amongst children and youth. There are various types of confectionery items available in the market – cakes, pastries, doughnuts, candies, wafers, chips, chewing gum, and chocolates. Some of the leading industries in the field of confectionery products are Cadbury, Nestle, Perfetti, Wrigley, Parle, Amul, and many more.

A package intended for sugar and chocolate confectionery products has to perform several functions during distribution, storage and sales. Essentially, the package has to preserve the quality attributes of the product and afford protection against chemical and microbiological deteriorative reactions.

For sugar confectionery items and chocolates, the major functional packaging requirements include protection from:

  • Dust, dirt and other contaminating agents.
  • Moisture/water vapour pickup or loss resulting in sugar and fat bloom, stickiness, hardening and desiccation.
  • Rancidity due to interaction with moisture and oxygen.
  • Colour and aroma loss and tainting.
  • Physical damages like dusting, breakage and loss of shape.

In addition to the above, the packaging material should be amenable to run well on machines, should be hygienic and should not cause any health problems. Currently, the major addressable problem is that it should be eco-friendly and easy to use and dispose of.

Role of Water Activity (aw) in Confectionery Products:

The end of shelf life due to moisture loss or gain, with subsequent changes in textural and other properties, is often the main problem in confections.

An understanding of water activity is important for ensuring the shelf life and stability of food products.

Water activity in confections generally falls below the critical values for microbial growth, with few exceptions. Microbial growth is directly related to aw, with certain types of microbes unable to grow when water activity is below some critical value.

In hard boiled confectionery, moisture level should be between 0-2 percent and water activity should be around 0.25-0.40 for better shelf life of the product.

Package Forms:

Different package forms are used for packaging of chocolate and other confectionery items. The different types of package forms are:

  • Consumer unit packages
  • Shipping/bulk containers,
  • Flexible packages
  • Semi-rigid packages
  • Rigid containers
  • Conventional bags
  • Corrugated fibre board boxes
  • Sacks
  • Boxes

Consumer Unit Packages:

Flexible packages: The basic styles of flexible pouch/bag used to contain sugar confections and chocolates are – flat and pillow type, satchel bottom and stand-up types.

The materials of construction comprise functional papers, plastics, aluminium foils, metallised films and composites of these materials. Now a days, newer materials include polyolefins, polyethylene terephthalate (PET or polyester), polyamide (Nylon), aluminium metallised plastic films and co-extruded structures are being increasingly used.

Type of Packaging Machines:

Packaging machines play a vital role in packing the product at faster speeds. In order to ensure better shelf life of products, various packaging technologies are used. General packaging machine used in packing sugar boiled confectionery are as follows:

  • Pillow Pack Machine: Most commonly used packaging machine for sugar boiled confectionery at higher speed of up to 2000 pcs/minute.
  • Double Twist Machine: Used specially to pack éclair kinds of product; are very popular in the market.
  • Single Twist machine
  • Cut and Wrap machine: This machine can cut the product and wrap it in laminate.
  • Flow Pack machine

A Great Market Potential Provides Huge Growth Opportunity for Confectionery Packaging Manufacturers:

Multinational as well as domestic players are anticipated to enter the market through various entry strategies that include exports, sales agents and manufacturing. Multinational players as well as domestic players are setting up manufacturing operations in emerging markets and are characterised by shifting away from ‘premiumisation’ of confectionery products. Domestic manufacturers and multinational players are, on the other hand, targeting cash strapped consumers who seek value added products in such regions as a part of their strategy. This is due to the fact that untapped market segments in emerging economies represent a huge target market opportunity for chocolate, sugar and gum confectionery products.

Further, regions having huge proportions of young people are expected to fuel the demand for end use products that are packed in stick packs and boxes.

E-Commerce is Likely to Boost the Global Confectionery Packaging Market:

As the internet continues on its trajectory of dominating the lives of the consumers, the growth of e-commerce is reaching new heights. Chocolate is the most preferred confectionery product in online sales. A growing consumer preference for dark chocolates is surging the demand for a e-commerce confectionery packaging market. Hence, many chocolate manufacturers are opting for various initiatives to launch new products and flavours. For instance, Mondelez has teamed up with Amazon to create a virtual chocolate and sweets store on Amazon’s online marketplace.

The shipping logistics market is growing, consequently, on the backdrop of a tremendous growth in the e-commerce industry, wherein consumers are ensured the delivery of the products in prime condition. Increasing penetration of modern trade and e-commerce has resulted in more number of consumers availing online retail services. This is attributed to the convenience associated with monetary transactions, product shipment and delivery. These factors, in turn, are expected to boost the growth of the global confectionery packaging market.

Director Projects, 3P Solutions*

Share Button

Webmaster LBA

Food Marketing & Technology is a monthly magazine published by L.B. Associates Pvt Ltd

Comments are closed