Chocolate waste turned into chocolate packaging


UK paper manufacturer James Copper has turned the husks of cocoa beans into paper that is wrapping chocolate bars.

Approximately ten tonnes of cocoa husk waste accounts for every single tonne of dry cocoa bean produced or 76 per cent of the fruit itself.


The bio-recycling solution that has been developed by James Cropper doesn’t require burning or gradual degrading of the fibre of the cocoa husk, and the resulting light brown paper utilises the cocoa as a natural colourant and avoiding the need for artificial dyes.

James Cropper was asked by chocolate company Barry Callebaut to consider how its waste recovery processes could be enhanced by reviewing its packaging. The resulting paper, that is made from 10 per cent cocoa husk content, is now in production and certified for use in the food supply chain.

James Cropper chairman Mark Cropper said: “Being tasked to create a new paper product is always exciting for our product development team, who work closely with our clients to ensure they get the packaging solution they require.

“Creating paper from cocoa husks, and achieving food industry certification for its use in packaging edible products of all kinds, it is a great achievement and is another example of James Cropper developing industry-leading solutions for even more sustainable methods of paper production.”

James Cropper chief executive Phil Wild added: “The production of a brand new paper that repurposes the primary waste material of the cocoa and chocolate industry reflects how far we can push the capabilities of our state-of-the-art mill, our expertise and paper itself.

“The result is a beautifully simple product that is entirely appropriate for its intended use, perhaps providing a starting point for other industries to consider how their waste materials could be better reused rather than disposed of.”