Belgian packaging manufacturer Du Caju has emphasised the versatility of virgin fibre packaging, after it opted for wedge-shaped boxes from Iggesund Paperboard for its latest confectionery project.
Du Caju enjoys a long-standing relationship with Barry Callebaut, and created the packaging for its latest creation, The Origin Box. Iggesund Paperboard supplied the wedge-shaped boxes made from Incada silk 300g per square metre, as well as an information “wheel” printed on Invercote Creato 400g per square metre paperboard.
The packaging project also utilised an outer box made Colorscope Bitter Chocolate 350g per square metre speciality paper from UK-based papermaker James Cropper.
Du Caju has worked hard to ensure that packaging materials do not taint or odour the products inside, according to Tom Du Caju: “When we choose the paperboard for chocolate packaging, the decisive factor is taste and odour neutrality,” he said.
“Of course the paperboard must be suitable for the construction we have chosen but if we do not minimise the risk of the chocolate acquiring an off-taste from the packaging material then the rest does not matter.”
Du Caju purchaser Erwin Heeren added: “We have learned from experience that only virgin fibre is good enough for this type of packaging. In choosing materials we also get support from our customer, Barry Callebaut, [which] tests all packaging materials for up to 60 days in its own sensory laboratory.
“We are following the mineral oil debate with great interest, as are our most knowledgeable customers. However, we are not seeing any increased demand for traceability certificates for paperboard materials – neither FSC nor PEFC. That demand is constant at between 3% and 5% of our total volume.”
© FoodBev Media Ltd 2024