Cocoa Paper, An Eco-Friendly, Food-Safe Packaging Option
May 27, 2016
Every year, nearly 430,000 tons of cocoa shells, a by-product of the cocoa production process, are not utilized around the world.
LeafLAB, Schweitzer-Mauduit International’s botanical materials "think tank" with considerable in-house R&D capabilities, gives a second life to these cocoa shells by transforming them into distinctive packaging and fibers solutions for the food, beverage and cosmetic industries.
Recently, LeafLAB began marketing its first products: Cocoa Paper and Cocoa Fibers. Created from cocoa shells (a delicate skin surrounding cocoa beans) and having acquired food contact certification, Cocoa Paper is the first natural paper especially imagined for chocolate and confectionery manufacturers, as well as specialized converters. Because it utilizes the cocoa shells, which have typically been considered a by-product, Cocoa Paper can be considered as an “eco-efficient ” alternative to classic packaging.
LeafLAB produces Cocoa Paper by transforming unprocessed cocoa bean shells. Although inedible, Cocoa Paper is food-contact approved by the French National Metrology Laboratory (LNE) and fully respects the flavors of the products it packages. Ideal for bakery and confectionery creations, this new packaging material sets the standard in gourmet and eco-efficient packaging.
With patented technology to value botanical by-products, LeafLAB creates Cocoa Fibers: a range of fibers used as a component of paper or cardboard pulp, designed for manufacturers of cardboard and non-woven products. This same technology can also be applied to other botanicals, such as coffee, tea and coconut. With this range of ready-to-use fiber components, packaging professionals set themselves apart from competitors with original, attractive and innovative packaging.