Variety in confectionery and baked goods packaging
At Ritter Sport, variety in chocolate production is key. Photo: Ritter Sport
Variety in confectionery and baked goods packaging
One chocolate manufacturer in particular brings a colourful variety to confectionery shelves: Alfred Ritter, with around 30 different types of chocolate. And though these sweet, chocolatey temptations may differ in taste and packaging colours, they do have one thing in common: their square shape, the distinguishing feature of this almost centenarian chocolate brand. To make the cold, winter season a bit more bearable, Ritter Sport now presents its wanderlust edition, with names as exceptional as the flavours themselves: Hula Hula, Buenos Días, Marhaba. Offering us all a welcome taste of Summer.
INCREASE IN CONFECTIONERY SALES
As assortments become more varied, sales for confectionery products increase as well. According to figures published by market research company Statista, the industry can expect a global turnover of more than 418 billion US dollars for the current year, with an annual growth of 3.5 percent in the years from 2020 to 2023. The average per capita sales volume for confectionery is 8.4 kilograms.
For chocolate products, a market growth of around five percent is expected in the years from 2019 to 2023, equating to around 37 billion US dollars; 44 percent of these are expected in the EMEA region alone.
The USA are the market leaders in the confectionery segment, with around 76.5 billion dollars in sales. According to the National Confectioners Association, Americans consume sweets around two to three times a week – the equivalent of 40 calories or one teaspoon of sugar per capita, per day.
When it comes to ensuring speedy, flexible and efficient production of confectionery and baked goods, modern equipment that uses smart manufacturing technologies is key. These include quick conversion times when changing products, amounts and formats as well as modular concepts that make introducing new combinations in production and packaging lines easier. To prevent machine and equipment downtimes, manufacturers are relying on automated processes and AI (artificial intelligence) solutions in maintenance and cleaning. Modern plants are constructed according to hygienic design principles. These avoid corners and cavities and thus prevent product residue and micro-organisms from accumulating in these areas. CIP (cleaning in place) methods use sensors that notify users when equipment needs cleaning, saving time and cleaning agents whilst preventing downtimes.
According to the VDMA Food Processing and Packaging Machinery Association, international export trade for confectionery machines, excluding thermal process equipment, was valued at a total of 972 million euros in 2018. Germany leads the market with a market share (MS) of 35 percent, followed by the Netherlands with a MS of 16 percent and Italy in third place with a MS of 14 percent. Market leader Germany produced confectionery machines worth 359 million euros in 2019; the export figures came to 340 million euros.
Nothing unusual in seasonal trade today: Easter confectionery can be seen on supermarket shelves at the beginning of the year. Photo: Theegarten-Pactec
Hygiene is vital when it comes to the production of baked goods, as these products, and bread in particular, are susceptible to mould. Modern methods and packaging can extend the shelf-lives of baked goods by up to three weeks. Product protection provided by packaging and intelligent processes goes hand in hand with the SAVE FOOD project. Initiatives such as this one, established by FAO, UN Environment and Messe Düsseldorf, ensure that foods around the world are protected against waste and loss; an important feat in light of world hunger.
Rise in bread and baked goods
Deep freezing is a gentle way of protecting baked goods. The market for deep-frozen baked goods achieved a global volume of 7.5 billion US dollars in 2018. By 2025, experts expect an annual growth (CAGR) of 4.8 percent. Here, bread represents the largest product group with a share of 32.5 percent. Deep-frozen pizzas are expected to grow the fastest, with a CAGR of six percent.
However, deep-frozen products aren’t the only ones showing a rise in figures. The overall market for bread and baked goods is expected to increase by 3.8 percent globally between 2020 and 2023. The global consumption per capita is 17 kilograms. For 2020, we can expect a turnover of 487 billion US dollars, 71 billion of these in the USA, which leads the market. International export trade with bakery machines, including non-electric baking ovens, reached around 2.7 billion euros in 2018, according to the VDMA Food Processing and Packaging Machinery Association. Italy takes first place with a market share (MS) of 31 percent – with pasta machines accounting for around one third – followed by Germany (MS of eleven percent) and the Netherlands with a MS of seven percent.
Snack market still on the rise
More and more meals are consumed on the go. As a result, global sales are also increasing, as well as the number of packaging solutions tailored to these needs. In 2020, market research company Statista expects a global turnover of more than 171 billion US dollars for snack products. Around 66 billion dollars are expected for nuts and seeds, more than 61 billion for tortilla chips and pretzels, and, last but not least, 44 billion dollars for potato crisp products. The expected CAGR in this field is 4.1 percent by 2023. The USA are leaders in snack sales, spending around 23 US dollars and consuming about three kilograms per person. Sales in 2020 are thought to amount to more than 69 billion US dollars. Snack sales in the USA are followed by those in Japan (around nine billion US dollars), China (over eight billion US dollars), India (around six billion US dollars) and finally Britain (over 4.5 billion US dollars).
Consumption on-the-go is on the rise, and with it, confectionery and baked goods sales. Photo: Sollich KG