In constant pursuit of a circular economy Circularity: this is the direction many companies in the food industry, including confectionery, are taking. At first glance, it might evoke the idea of a roundabout: a return to the old ways of doing things, back to the origins, so to speak, partly to minimize waste and packaging, and partly to optimize the product. In reality, however, it’s more like a true obstacle race toward the future. A future dominated by technology and science. Today, confectionery companies can choose from a variety of bio-circular packaging solutions, such as edible packaging made from algae, mushroom foams, or biodegradable capsules for powders and liquids. They can also opt for plant-based films made from ingredients like cornstarch or cellulose. What makes them special? They’re compostable. We’re witnessing an abundance of alternatives—some more viable than others, of course—that can help reduce food waste and minimize packaging. For industry operators, seeking solutions within the framework of circularity is an exciting challenge, one that pushes them to rethink traditional models. It’s the new era on the rise.

SONIA V. MAFFIZZONI -Responsabile editoriale