From sugar cane to seaweed: Meal deal packaging that performs

Pack attack

Sandwich packs are a central part of modern British life, as familiar as double-decker buses and replica football shirts, and now they’re increasingly sustainable, with options such as Notpla (packaging made from seaweed) and bagasse (made from waste sugarcane) now a regular in chilled compartments.

A new option is Back to Nature, a grab-and-go range from packaging supplier Planglow. The range includes four sandwich packs that are both recyclable and compostable and – in an industry first – the windows do not need to be removed before they are disposed of. The range is Planglow’s response to new government legislation including Extended Producer Responsibility regulations and Simpler Recycling, according to co-owner and director Rachael Sawtell.

“Historically, Planglow has focused on compostables, [but] the renewed emphasis on recyclables – and the expanded infrastructure to support this – has been instrumental in our decision to bring recyclable products to market, opening up another waste stream to businesses and consumers alike,” she says. “The reality is food and drink providers now operate in all manner of locations and environments and therefore require products that are as versatile as they are.”

Xampla offers Morro coating, a plastic-free, high-performance barrier designed to replace conventional plastics in foodservice packaging. It already has admirers: earlier this year, Xampla partnered with Just Eat to roll out Morro-coated takeaway boxes in collaboration with Huhtamaki across 10 European markets.

“It delivers the grease and moisture resistance required while remaining fully biodegradable, home compostable and compatible with existing recycling streams,” says Alexandra French, chief executive of Xampla. “It  is a drop-in solution. Caterers and operators do not need to change formats or processes to implement plastic-free solutions, minimising operational risk while maximising a stronger environmental proposition.”

“The challenge is not choosing sustainability over functionality or cost, but designing solutions where all three work together”

Nisbets offers Fiesta, a range of recyclable and compostable packaging made from bagasse. “Bagasse packaging can become nutrient-rich compost within 12 weeks of being sent to a commercial composting facility,” says Mark Conron, group head of customer communications, Nisbets UK. “Another reason why bagasse is so popular with operators is that it is both heat and water resistant, providing flexibility when preparing, holding and serving food. As a highly breathable material, bagasse also reduces condensation, keeping food deliciously crispy and making it ideal for burgers, chips and sandwiches.”

Sabert Corporation Europe, meanwhile, has recently unveiled Pulp Ultra, a 100% domestically compostable solution for Irish school meals provider Carambola. “Ultimately, packaging has to perform in the real world,” says Sabert Corporation Europe managing director Alex Noake. “For grab-and-go and takeaway, that means protecting food, meeting customer expectations, fitting into available waste streams and remaining commercially viable. The challenge is not choosing sustainability over functionality or cost, but designing solutions where all three work together.”

Stainless and painless

Sustainability does not have to just be about innovative substances, according to Jon Walker, managing director at BGL Rieber. He suggests operators consider stainless steel reusables, printed with permanent, laser-labelled logos and QR codes, as on Rieber’s grab-and-go food containers.

“Digitising GN containers with QR codes makes these pans more sustainable because they can be scanned and then borrowed and tracked deposit-free by booking them to a customer,” he says. “Food manufacturers and caterers have the option of cutting paperwork, saving labour and improving order accuracy by using automatic scanners to check-weigh their food. There is absolute traceability in terms of point of sale, stock control and even loyalty schemes to provide a higher level of service to customers.”

When it comes to bar, the Canned Wine Group is leading a revolution in wine packaging through its brand, Copper Crew. “Kegged wine offers a more controlled and predictable model [than bottles],” says Ben Franks, chief executive at Canned Wine Group. “Operators can reduce waste by removing excess glass and wine can be served in single measures, which is a sales opportunity for those who don’t want to buy a bottle. As a result, service becomes more consistent and operators gain greater control over margins. These operational benefits demonstrate how sustainability, when implemented thoughtfully, can directly support profitability rather than compete with it.”

It’s a message that resonates with Out of Eden, the UK’s largest specialist hotel supplier and one-stop shop for hoteliers. “Of our customer base, 79% have switched to refillable toiletries, with the use of minis declining year-on-year,” says Claire Armstrong, sales manager.

“As well as reducing plastic waste, customers find going down the refillable route also offers cost savings as they can buy in bulk. It’s a win-win all round.”

Suppliers

BGL Rieber

Canned Wine Group

Nisbets

Out of Eden

Planglow

Sabert Corporation Europe

Xampla

Main photo: Angel Santana Garcia/Shutterstock