Choosing the right material for Confectionery Packaging and format is technical and strategic. Below is a practical overview of common options and when to use them.

Paperboard & rigid boxes

• Strengths: premium look, easy to print, recyclable, great for gifting and POS.

• Challenges: moisture and grease barriers needed for chocolates; may require inner liners or barrier coatings.

Paper tubs & paper tubes

• Strengths: structural, giftable, favorable public perception for sustainability; reclosable designs improve reusability.

• Challenges: barrier performance (oxygen, moisture) — often combined with thin liners or foil seals. Nestlé’s paper tub trials show brands remain careful to retain shelf life and consumer acceptance while switching from plastic. 

Flexible films and pouches (flow wrap, stand-up pouches)

• Strengths: cost-efficient, lightweight, excellent for portioned products and long shelf life.

• Challenges: multilayer laminates can be hard to recycle—mono-material recyclable structures are gaining traction.

Metallised films and foils

• Strengths: premium appearance and excellent barrier properties.

• Challenges: limited recyclability unless paired with special collection or recycling streams.

Rigid tins and metal containers

• Strengths: premium, reusable, excellent for gifting and long shelf life.

• Challenges: higher cost and heavier logistics footprint.

Inserts and internal protection

• Importance: prevent product movement and preserve shape/finish of premium confections; can be made of molded pulp (recyclable) or food-grade plastics (higher protection but lower sustainability).

Actionable takeaway: start with product protection requirements (water activity, fat migration, fragility), then layer in branding, recyclability and cost constraints.