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FRENCH PACKAGING COUNCIL

PARTNERS FOR BETTER PACKAGING

PACKAGING IN FRANCE

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Packaging in France French packaging is currently widely unknown in spite of the French Packaging Council’s (CNE) continuous efforts over the last 20 years. Moreover, some exact numbers are missing because French packaging not only uses a number of very different technologies and materials but is also both manufactured by recognised packagers and internally by companies which design and fill out consumer goods, therefore avoiding any specific packaging statistic. The purpose of this file is to demonstrate how French packaging represents a promising industry; an industry that is crucial, innovative and heavily involved in sustainable development, one that excels on the global scale and is naturally involved in the circular economy.

1. Crucial as, in the absence of official statistics, the best estimates place French packaging industry’s turnover in the 30 to 35-billion-euro range representing close to 200,000 direct jobs.

2. Innovative, because French packaging is in the global TOP 4 with the USA, Japan and Germany in terms of design, patents and models related to packaging jobs. Renowned design and engineering schools of staple good packaging abound.

3. Heavily involved in sustainable development for over 25 years with a recycling rate of materials of 68% for household waste and even more for industrial and commercial packaging. Eco-design is also very much involved, with the continued reduction of each packaging being an indisputable success.

4. Excellent, because the level of expertise and quality of products supply the different French luxury industries that are #1 in the world. In some cases, the technologies used are even protected by certain major brands that cannot find this same level of skill elsewhere.

5. Naturally involved in the circular economy because French packaging is overwhelmingly MADE in FRANCE since big volumes of packaging are systematically manufactured very close to the product production sites. Empty packaging does not travel and is composed of recycled materials, two key indicators of a true circular economy.

Some twenty documents have been produced by the CNE over the past several years to account for all the packaging value chain’s work. They provide as many freely available sources in both French and English on the website www.conseil-emballage.org. Furthermore, an annual contest Emballé 5.0 has been enabling high-school graduates in the packaging sector to work and suggest innovations for the past 8 years. We have compiled a small part of these documents and contests in order to shed some light on the varied world that is Packaging in France under 5 interlinked themes. Highlights include:

Employment and education in the packaging industry Innovation in packaging Packaging as a sustainable, environmentally-friendly industry

Packaging as a sector of expertise Packaging geared towards a true circular economy

French packaging is thus a transdisciplinary sector serving all French industries. It looks to the future with optimism and responsibility. Thanks to recognised education and unparalleled expertise, it is equipped to face the challenges that will undoubtedly arise with technological change and development patterns of households’ energy consumption. Michel Fontaine, President of the CNE

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Packaging is a daily presence in modern society, it provides many services to support the product and its various users, whether they are the packaging company, the logisticians, the users or the consumers. Often criticized once emptied of its contents, the packaging –rather plain according to some– is nevertheless the fruit of human intelligence to the benefit of all. Nowadays, packaging is the result of the use of modern technologies: whether it is CAD, 2D/3D digital printing, connected packaging or Industry 4.0, the packaging world generates highly sophisticated jobs that require and will always require training courses, apprenticeships and good universities to succeed. In 20151, 1,395 high school graduates out of 745,029 chose packaging. A total of 1,421 students graduated with a DUT PEC (technology degree in packaging and conditioning) out of the only five French universities offering that course. In regard to the job prospects of this sector: one third are agri-food graduates, in terms of recruitment the hygiene/beauty sector comes in second, followed by packaging suppliers. The lack of trained people in relation to demand means that there is no difficulty finding a job (3 to 6 months after graduation).

The CNE’s partner schools (conference-based interventions) European Centre of Children’s Products (CEPE) Angoulême The European Centre of Children’s Products trains people in general multimedia marketing and management techniques applied to different children’s products and markets as well as to mass consumption. ENSAIA Nancy The École Nationale Supérieure d’Agronomie et des Industries Alimentaires (French National School of Higher Education in Agronomy and Food Industries) is one of the 210 French engineering schools entitled to issue an engineering diploma. It offers a 3rd year of specialisation in packaging jobs. ESEPAC Le Puy en Velay The ESEPAC centre located near Le Puy-en-Velay provides training in design and packaging. OCE MJM Graphic Rennes Professional teaching of applied arts in computer graphics, multimedia and game creation, decoration, styling and model making. Design lessons also touch on the world of packaging and consumer products. FS PACK Cognac Higher Training of Cognac Packaging is carried out at the end of a BTS or DUT.

PEC IUT Evreux The Packaging department trains highly qualified technicians in packaging.

PEC IUT Chambéry The DUT PEC trains versatile packaging technicians with multidisciplinary skills. They are able to participate in every stage from the statement of the clients’ needs to the final packaging, including its conditioning, transport, inspection and recycling.

PEC IUT Reims Since 2000, the DUT PEC Reims trains versatile and creative qualified packaging technicians.

1 Source: Emballages magazine n°971 June-July 2015

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Emballé 5.0

For 8 years, universities have been participating in our contest Emballé 5.0: Packaging for tomorrow

Why this contest? Product-packaging innovation represents a key driver of success for the best packaging. Eco-design goes beyond simple prevention by source reduction: it aims to design products that respect the pillars of sustainable development throughout the life cycle of the packaged product (from the extraction of materials to upcycling at the end of its life). It allows students to express their creativity on major societal themes and issues related to packaging. They must defend their project in front of a panel of professionals and associative partners of the CNE who vote for the best projects. This contest is a tool to create bonds between the educational community and packaging professionals. The winner’s reward is the CNE facilitating the students’ search for internships. Many of these laureates were able to find packaging positions in various CNE partner companies (Nestlé Waters, Diadéis, etc.).

The laureates

2018 PILE OU FACE (IUT ÉVREUX) By Florian LHEUREUX, Maxence DECORDE, Julie PELLET, Sarah BEHOTTE, A couple product-packaging eco-designed, recyclable to improve the recycling of piles.

2017 MEDI CO (IUT REIMS) By Pauline LERCH, Pierre ANDRÉ, Méril GOUJON, Nina MILESI An improved patient experience made possible by this new connected pharmaceutical packaging. Furthermore, this packaging is designed to reduce its environmental impact using both the packaging surface and the logistics.

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2016 ONE PILL (FS PACK COGNAC) By Cindy PERON, Lucas MEJANES, Elise HIROUX The right amount of medicine for the patient: packaging, a key player in the fight against drug waste. This packaging also communicates with patients to provide all necessary information (composition, dosage, contraindications, etc.).

A tablet roll A packet of 12 tablets

2015 Winner of the “Jury’s Favourite” Prize C’ETAIT BIEN BON (ENSCI Les Ateliers PARIS) By Anne POGGENPOHL Practical and discreet packaging in order to cook the leftovers of a good restaurant meal at home. Helping, in this manner, to fight against food waste in the food service industry.

TOOTH PACK (ENSAIA NANCY) By Naila El AMRANI, Raquel RAINIER, Wenqi XU A new gesture in the ritual of brushing your teeth, using the right dose in order to reduce toothpaste waste.

1 Detach a pre-cut film using the saw-toothed end 2 Insert the film in the toothbrush’s slot 3 Pass the toothbrush under the water trickle and start brushing

2014 BUBBLE CREME (ESEPAC PUY EN VELAY) By Lucie LECERTISSEUR, Maryline SANCHEZ Bubble crème are single-doses of hand cream in the form of small balls regrouped in a dispenser case. It is a new gesture, the good dosage prevents product waste.

Help yourself to a ball of cream Squeeze it delicately in your hands Now simply apply the product

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2013 Thé Cube (CEPE, Centre Européen des Produits de l’Enfant) By Narjisse AHAJJAM, Adeline BOUCHEREAU, Maud JEANNIERE, Emilie ROYER This new tea packaging concept thrilled the public. The packets are placed in small square boxes to significantly decrease the occupied volume.

2012 Dolly Pack (ENSAIA Nancy) By Marielle GUISE, Julien FRAPPIER, Lucie SCHULLER, Marie SENICOURT Or how to imagine the playful repurposing of packaging in the toys industry.

2011 The Shock sock lamp (ENSAAMA, Olivier de Serres), BTS DCEV TS1 by Pierre-Alexandre Carrière, Zoé Guillaume, Pauline Laurent. When the final product is also the packaging.

Press review The event was relayed by the national and regional press, including:

La Charente libre Emballages magazine Emballage Digest Graphiline La revue des marques Sud Ouest L’Union l’ardennais L’usine nouvelle

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The packaging sector is “ahead” of many other industries, we are talking about Industry 4.0 with highly technical packaging, thanks to its mechanisation and its level of robotization, not to mention the numerous patents registered: In 2012, patents filed by the packaging sector (regardless of the actor) represented 2.7% of the total number of patents, meaning twice as much as the sector’s economic activity (1.3%). Historically, the evolution of society over the centuries has allowed for innovations in both the products and their associated packaging. Initially, humans always struggled to preserve their food for as long as possible, first by using preservation processes like brining, then by using Nicolas Appert’s discovery of product stabilisation by heat. This led to the production of new packaging to accompany these so-called canned goods. The emergence of refrigerators was also revolutionary for the preservation of sensitive products over longer periods of time and new packaging compatible with refrigerators emerged to meet the demand. French demographics, along with the baby boom and easier access to products, especially food products, have been a source of innovation in terms of packaging machines in order to provide staple goods on time and at lower cost. The arrival of plastic in the 1960s is still very recent. It made innovation in the packaging processes associated with functional uses possible. The arrival of mass distribution in the 1970s accelerated innovations for the benefit of consumers. The integration of use by the user or consumer is a source of creativity to the benefit of the population, especially older people, as it can become easier to open for example. Finally, regulation, traceability and the fight against counterfeiting have enabled the creation of packaging and processes for branding and identification purposes. Below are some examples showing the innovation potential of the players in the packaging chain: these examples are listed by the packaging function2.

The (mechanical) protection of the product This is an essential function of packaging that offsets any mechanisation and any constraint or strain suffered by the product-packaging pair. Transport packaging in particular displays mechanical characteristics that make it possible to meet the need to protect the integrity of the contents throughout the logistics chain. Packaging suppliers have expertise in this field and have developed methods for simulating the logistics path. There are many tools available to calculate the technical need for packaging in terms of:

resistance to vertical compression in palletised loads, falling from a certain height, vibrations, jolts that simulate transport in a logistics centre or logistics path in a truck

for example, etc., impact by tools or in their handling, need for judicious cushioning, etc.

2 With the support of Annette Freidinger, Côté Emballage

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Preservation of the product Packaging is one of the solutions to preserve/protect its contents. Whatever the nature of the packaged product, man has consistently tried to extend its life in order to benefit from its use for as long as possible and thus free himself from the passage of time. Here are some emblematic examples of innovation: 1. Canned food Food preservation has always been a major concern for humanity. In 1795, Nicolas Appert discovered a revolutionary process for preserving food: appertization. Food products are placed in hermetically sealed containers and then heated to destroy microorganisms: appertization preserves the nutrient content of foods such as proteins, fats and carbohydrates and preserves the initial taste and nutritional qualities of foods without adding preservatives. Canning, an innovative packaging that fights against waste: There are no storage constraints for products and shelf life at room temperature is long (from 2 to 5 years). The best-before date is the date until which the product retains all its specific properties. Canned food is one of the solutions to fight against waste, in consumers’ homes but also in stores. The box comprises three parts, the bottom and lid being stamped on the welded body. The folded rim ensures perfect sealing after filling.

2. Brick packaging In 1955, Ruben Rausing invented tetrahedral packaging (the Tetra Pak®): they are continuously filled with food liquids (milk, fruit juice, etc.) under vacuum. The innovation lies in the three-part product preservation process (UHT: technology ensuring the treatment of the product at a very high temperature, between 95 to 140°C, for a few seconds), brick packaging and continuous aseptic packaging. 3. Thermoformed packaging At the end of the 1950s, packaging production machines were created using thermoforming, a technology that makes it possible, from plastic material, to produce three-dimensional objects (trays in particular) by heating the plastic material and shaping it inside a mould. 4. Modified or protective atmosphere packaging In the 1980s, packaging machines made it possible to continuously shape packaging, meaning that the conditioning of food products was achieved within their own packaging in a modified gaseous environment to inhibit bacterial growth. The gases generally used are oxygen, carbon dioxide and nitrogen. This technology revolutionised product preservation by extending product life.

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Use The ease of opening and reclosing is a strong expectation of consumers, one that is guided by changing lifestyles (nomadism for example) and accentuated by the context of an aging population. Easy-opening caps are made available in pouring spouts, cork screws or hinged caps, peelable or snap-on lids, adhesive strips, etc. Some emblematic examples include: 5. Metal crown cap This particular cork, a toothed cap, appeared in 1958 to close beverage bottles. This cap would then become a screw cap, no longer requiring a bottle opener. 6. Easy-to-open tin cans Created in 1959, this easy-opening ring is constantly improving for ever easier opening.

7. The “Twist off” capsule Invented in 1959, this capsule is still undergoing improvements in order to reduce the force required to open it (e.g. Orbit®).

8. The aerosol The Norwegian Eric Rotheim filed the first aerosol patent in 1926. What makes this packaging original is that it is one of the few to have an “on-board” energy that allows access to the product at the simple press of button. 9. The mascara case Helena Rubinstein revolutionised eyelash make-up by inventing the mascara case: indeed, mascara was previously made in the form of bread that users had to wet with a brush before applying it to their lashes. In 1956, she launched the first refillable mascara in case with a brush enriched in silk fibre, which allowed to spread the mascara easily and more precisely on the lashes.

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Information - traceability Packaging contributes to the information (regulatory obligation in particular) and traceability (regulatory obligation) of the product. The packaging carries information printed in text format (e.g. list of ingredients, product weight, shelf life, etc.). Barcodes have been used in packaging ever since the 1980s to manage stocks, monitor sales and carry out automated and computerised quality controls. Today, product identification is sometimes done by radio frequency identification (RFID). It consists of a reprogrammable tag comprised of a microchip and an antenna that transmits a large amount of data to a reader as soon as it is activated by it. The packaging can also indicate a possible break in the cold chain and any alteration undergone during transport, thanks to a “time-temperature indicator” (TTI) label. Some examples below 10. Ink jet marking Imaje was founded in 1982 in France and created the first ink jet marking machines. In 1985, the first dated eggs were marked as an emblematic example (the idea was reused to celebrate the 20th anniversary of the CNE). 11. Serialisation of pharmaceutical products Since 2017, the Directive 2011/62/EU mandates the identification and authentication of medicine throughout the supply chain, i.e. individual identification of boxes (serialisation) and tampering inspections (inviolability): to that end, unique codes are affixed to the packaging. 12. QR codes (Quick Response) or flash codes They appear on labels and packaging. Unlike a conventional barcode, these two-dimensional codes can contain a lot of information. They are decoded by Smartphones equipped with a reader and allow access to recipes, sales, information and can even be used to directly order a product for home delivery. 13. Use of Braille In the 2000s, the Auchan supermarket applied Braille to cardboard packaging for the first time. Since then, Braille can be reproduced by embossing on any type of support or by printing with embossed inks.

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Packaging materials and integration into packaging operations The performance of packaging operations is the driving force behind innovation in an effort to develop high-performance packaging that can meet both product requirements and market needs. 14. The plastic bottle In 1963, Lesieur launched the first plastic bottle for its cooking oil. With the help of the Pont-à-Mousson company, Lesieur then created SIDEL, to manufacture and market DSL. Milk marketers and mineral water producers were their first customers. SIDEL subsequently adapted its machines to offer PET preforms, a material with improved mechanical strength (Evian was one of the first mineral water brands to market PET bottles in 1995). 15. The Form Fill Seal yoghurt pot In 1971, the Erca company invented the machine that combines the packaging and production process of the yoghurt pot. To date, 8 billion jars are sold per year in France, that is to say a little over 900,000 jars per hour. Consequently, many jars are made from plastic coils directly on thermoforming/filling/sealing lines called FFS (which stands for Form, Fill, Seal). This technology ensures high production rates (40,000 jars per hour), reduces packaging costs (little material waste) as well as upstream logistics costs (transport and storage of polystyrene reels (PS), lid and banner versus larger preformed jars) and guarantees compliance with hygiene standards. Industrialisation makes it possible to achieve economies of scale and thus make products accessible to the greatest number. After preheating the plastic film to make it malleable, a forming mould traps the film and air is injected: the plastic then takes the shape of the mould, the latter is cooled to take out the pot. The “yoghurt” product is dosed into the pot, which is then hermetically sealed with a lid that is welded onto the pot. Finally, the pots are cut and transported to be grouped together and placed in transport crates.

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16. The Bag-in-Box® The Bag-in-Box®, invented in 1955 by William R. Scholle in the United-States, was developed in France in the 1970’s by the Socar company. Made up of an airtight goatskin with a valve which is then placed in a cardboard box, this aseptic packaging with automatic dispensing is known to the general public for its use in wine conditioning. For the record, 1/3 of the volume of wine sold in French supermarkets comes in BIB.

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Environment Sustainable Development

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Prevention by source reduction

Since 19983, the CNE has been following the prevention efforts of its partners and thus documents, with a preliminary critical review, the prevention cases by source reduction that are forwarded to it. The frame of reference calculating the prevention efforts is in accordance with the EN 13428 standard. Catalogues of prevention cases CNE/Eco-Emballages

http://www.conseil-emballage.org/catalogue-des-cas-de-prevention-du-cne/ In 2011, the CNE updated its frame of reference to introduce new key prevention indicators4. It allows everyone to measure their own continued improvement actions to prevent environmental impacts, with four key indicators based on the scope they wish to investigate. This standard applies an analysis method and measures the impacts according to the following principles:

Product-packaging pair, Same use value for the consumer, Balance of the complete packaging system (primary, secondary, tertiary),

Volume indicators (content/packaging ratio and palletisation ratio), Content of recycled material.

This lends credibility to prevention efforts by relying on concrete and exemplary achievements. It also makes it possible to open an objective debate with all the players in the packaging chain on the theme of prevention so as to encourage its development. Since 2013, the initiatives of economic players in terms of packaging waste prevention and eco-design have been collected by the CNE or Eco-Emballages. They can be consulted on both the CNE and Eco-Emballages websites. Since 2012, Eco-Emballages has been publishing prevention cases established according to the CNE’s criteria and has developed a dedicated website enabling companies to declare their reduction actions at the packaging source: http://reduction.ecoemballages.fr. It is further linked with an online catalogue of best practices in order to broadcast the remarkable actions of companies that wish to communicate about their actions and to encourage all participating companies to reduce packaging at the source.

http://reduction.ecoemballages.fr/catalogue

This site, which lists more than 160 prevention cases:

is a showcase of companies’ actions to reduce the environmental impact of their packaging. All actions undertaken are explained through photographs and simple explanations.

is freely accessible and therefore visible to businesses, consumers, etc. can serve as sales monitoring and generate ideas for businesses.

3 The catalogue of packaging waste prevention, 1998, CNE

4 Key prevention indicators: http://www.conseil-emballage.org/wp-content/uploads/2014/01/63_0.pdf

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Some examples5

Weight reduction of water bottles Water bottles are regularly made lighter and lighter since 1994. Between 2009 and 2012, this type of action was generalised, then completed with the height reduction of their caps. Since 1994, the medium weight has decreased by 38%.

Weight reduction of metal cans (e.g. steel below)

Weight reduction of oil glass bottles

Elimination or reduction of cardboard packaging around yoghurt pots sold in lots of 4, 8 or 16: this action, started by major brands and coupled with the lighter weight of the pot by injecting air into its packaging layers, has become widespread in the sector. As a consequence, the shape of the pot had to be redesigned to ensure the legibility of legal and useful information about the product. Consumers do recognise the efforts made by manufacturers in recent years: a perception study conducted in 2013 showed that 49% of French consumers have noticed the products whose packaging had been reduced or eliminated.

5 Source: Ademe

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The eco-design of packaging

The CNE’s methodological eco-design guide for the product-packaging pair Founded in 1997, the CNE brings together all the players in the packaging chain to develop and disseminate good practices in the design, marketing and use of product packaging. In 2000, the CNE published the manual on the “implementation of prevention in the design and manufacturing of packaging”. In 2012, the CNE, with all the relevant economic and associative players in the packaging value chain, drafted a document entitled “Eco-design and Packaging: Methodological Guide”. This publication, which supports companies, reminds them that eco-design must fully take into account the entire life cycle of the packaged product; it constitutes a functional approach that leads them to reflect on the product itself as well as on the packaging’s function. This guide, pragmatic in its use, leads the marketer to ask himself 25 questions that are grouped into the 6 key points listed below.

The French Packaging Council promotes and supports the eco-design of products, packaging included, throughout the value chain. Said approach must be carried out over the entire life cycle of the product-packaging pair to improve the overall environmental performance while maintaining the same service provided to the user. Eco-design thus makes it possible:

To act to reduce the environmental impact of packaged products;

To be a source of cost optimisation for materials, packaging and associated transports; To anticipate any regulatory evolution; To use the environment as an internal management lever in innovation and creativity

processes in companies; To create meaning by bringing a positive image value of the company in society,

provided that its approach is sincere and solid: to make it a real source of distinction in a competitive market, thus attracting new customers and markets.

This Eco-design methodological guide was completed in 2013 with an editorial guide to environmental claims relating to packaging. Indeed, as soon as companies have acquired some expertise in eco-design, they often want to boast about it. The editorial guide is a guide that defines what can and cannot be said on the subject, supported in this by an arsenal of regulations, standards and good practices.

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This guide describes 9 themes classified under 4 main issues: Packaging design

Eco-design / Prevention by source reduction Material substitution for a given packaging

Resources used to produce the packaging Origin of resources Recycled content Absence of substance X

Return of information to the consumer Globalising expressions Signs, labels, pictograms, logos

The packaging’s end of life Recyclability Degradability

Environmental claims for packaging must be: In compliance with regulations, standards, guides and good practices charters, Fair (truthful, objective and complete), Understandable by the consumer, Relevant, consistent and proportionate.

Directive 94/62/EC defines reuse6 as “any operation by which packaging, which has been designed to accomplish a minimum number of trips or rotations, within its lifecycle is refilled or used for the same purpose for which it was designed, with or without the support of auxiliary products present on the market enabling the packaging to be refilled; such reused packaging will become packaging waste when no longer subject to reuse.” The norm EN 13429 “packaging-reuse” specifies requirements that packaging has to fulfil to be classified as reusable and lays down procedures to assess conformity to said requirements. The various types of packaging mentioned hereafter7 highlight the significant impact of reuse on preventing waste production: without reuse, there would be (wooden pallets not counted) 1 to 2 million tons more non-household packaging waste, i.e. between 15% and 30% more. Producers consider nearly all wooden pallets as reusable several times based on the product’s nature (after reconditioning, in most cases). There is a substantial stock of wooden pallets (an estimated 300 million units, i.e. about 1 billion movements or rotations per year).

6 Reuse in the sense thought by the norm NF EN 13429 7 Reuse of industrial packaging, national technical seminar on 18 November 2010, ADEME.

The reuse of packaging

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200-litre larger steel barrels are reusable for an extremely high number of rotations, with or without renovation. An estimated 5 million new barrels are put on the market every year in France.

Brewery steel barrels (20 to 50 litres) and are made to be used in cafés, hotels and restaurants. Their stock amounts to 3 million units which are completely reused. They are used 53.5 times on average throughout the packaging’s lifecycle. In France, brewery barrels are the most common form of packaging for beer8.

Boxes with a pallet base and plastic pallets have a stock of only about 100 million units and are part of many reuse processes, especially for fruit and vegetables, boxes for bottles, and less specifically for the agricultural and food industry. However, they are also used in the automotive sector, and sometimes in other industrial branches.

Glass bottles containing drinks for cafés, hotels and restaurants have a stock built up of nearly 1 billion reusable bottles.

Barrels, IBC9 and 60-litre+ plastic big bags are reused depending on the product contained within. These types of packaging are prepared by industrial waste recovery professionals to be reused efficiently while preventing contact with food. Reuse currently is the number one way of recovery for collected barrels and IBC with a share as high as 41% 10.

Returnable packaging for household-related packaging11: according to ADEME, given the environmental studies available, the establishment of widespread measures making the instructions an obligation does not seem justified, whether for reuse or recycling purposes.

8 Why are products packed the way they are? CNE – September 2013. 9 Intermediate Bulk Container. 10 Courtesy of Elipso – Elipstat study (2012). 11 ADEME’s technical form: returnable packaging for drinks beverage – November 2011.

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The material recycling12 of packaging

The reuse of material is the key element that allows recycling within the context of circular economy. This reuse of material prevents it from being destroyed and provides value to society through new recycled products.

In 2012, 12.3 million tonnes of packaging were placed on the market, 8 million tonnes of

which have been recycled. 3.2 million tonnes of packaging waste have been recycled by the

domestic packaging system and 4.8 million tonnes by the non-domestic packaging system:

recycling has become the predominant management method.

In 2012, recycling represents 65% of packaging waste tonnages. Increase of recycling rates for all materials

Over the last ten years, the stabilization of tonnages on the market and the increase of quantities recycled led to a significant increase in the recycling rate for all materials. Since 2009, plastics have reached a certain stability around 23%. Regardless of the material, the recycling rate significantly increased between 2002 and 2007 (+ 2% per year in average).

In conclusion, the material resource derived from packaging is mainly used in material recycling where waste becomes a resource meant to make:

a new packaging for the same use,

other products for other uses.

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Industrial, commercial and household packaging, Data 2011 ADEME.

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Packaging recovery by energy recovery

Packaging recycling: an economic activity of material reuse that benefits primarily on a local level The packaging recycling activity is also a local activity where the material resource is essentially reused at a local level (in France) and possibly, to a lesser extent, at a regional level (in Western Europe). As an example, below is the graph relating to the geographic destinations of the materials from household packaging recycling as part of Eco-Emballages. Destination (in % of tonnages) of materials to be recycled from the Eco-Emballages system

Source: Eco-Emballages

Packaging recovery by energy recovery is an option to be used when the reuse of the material is no longer possible, as far as possible.

In 2011, 1.1 million tonnes were recovered or incinerated in incineration plants with energy recovery (plastics, paper and cardboard, wood and, for metals, aluminium films less than 50 microns thick).

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In 2012, waste production in France13 represented 345 million tonnes, including 247 million tonnes for the construction sector, 64 million tonnes for economic activities without construction, 30 million tonnes for households, or just over 8% of the total and 4 million tonnes for local authorities. Note that agricultural waste reused on the farm is not counted. Household waste represents about 80% of household and similar waste, the remainder corresponds to waste from small businesses or administrations, collected at the same time as household waste. Household waste is broken down into household garbage, collected separately or not from households, door-to-door or on a voluntary basis, and waste collected in waste collection centres (excluding dredging waste and rubble) or by specific bulky waste collection. In 2012, every French person produced 277 kg of household waste (excluding bulky waste), the proportion of packaging in the latter being 32% in 2007.

Household packaging represents approximately 4.5 million tonnes, or a little more than 1% of the total waste generated in France.

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Waste - Key figures - Edition 2016 - ADEME.

Household waste and packaging are in a minority in the total waste production

in France

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Despite the fact that packaging supply plants are located close to the packaging industries and that there is a dense network in Metropolitan France14, it may be appropriate to implement strategies to optimise the transport of empty packaging.

The "wall to wall in house" technology consists in making the packaging as close as possible to the packager/marketer.

Example of L’Oréal

L'Oréal15 has implemented this principle in seven of its plants. The production unit of the bottle supplier is located in a building adjoining the one of the shampoo packaging workshops (for example): the bottles are therefore supplied on request. This Wall to Wall concept allows:

to reduce transport linked to the transport of the bottles, to optimize production scheduling due to greater responsiveness, obvious economic gains,

environmental gains, in particular by reducing transport-related greenhouse gases (nearly 1,500 tonnes of CO2 equivalent less per year at the Rambouillet plant for example),

better workstation ergonomics and thus a reduction of the difficulty,

the use of industrial packaging shuttles between the supplier and L'Oréal, thus limiting the production of packaging waste from the previous production system.

Example of Procter & Gamble

For 14 years Procter & Gamble16 has installed a detergent bottle blowing site directly on the Amiens (the capital of the Somme department in France) production site with the aim of limiting the transport of empty bottles. On average 400 million bottles are produced per year, which corresponds to 100% of the site's consumption. This initiative has reduced transportation by 77 million kilometres over the past 14 years, which equals 100 round trips from Earth to the Moon! However, the integration of this W2W principle requires a sufficiently large production volume to make economic sense.

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Packaging and Circular Economy: an emblematic case study of circular economy - CNE- September 2014. 15

Source: L’Oréal. 16

Source Procter & Gamble

Decrease in transport between packaging suppliers and packager

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The dairy products market

Packaging, as an essential element of the product-packaging pair, fulfils various functions such as making a product available to users and consumers, ensuring its preservation, protection, transport, etc., whether this product is consumed by households, craftsmen, industrialists, etc. Throughout history, packaging has allowed humans to free themselves from both time and space:

- From time because, with the preservation of a packaged product, humans are no longer forced to immediately consume what they have just produced. - From space because, with transportability and therefore the availability of the packaged product anywhere, modern humans consume wherever they want. By packaging, the places of production are separated from the places of consumption. This chapter, which is not exhaustive, reviews some product markets where packaging excellence and its associated packaging technology are highlighted.

Technological advances have made many products accessible for the greatest number of people in the safest sanitary and hygienic conditions.

Throughout the years, materials for yoghurt cups have evolved. In the 20s, they were made of porcelain and

could be reused. In the 50s, before the refrigerator market boom, there was a yoghurt market boom. At the

same time, cups were made of returnable glass and then paraffin cardboard. By the end of the 60s, the cups

were made of plastic (preformed, thermoformed and then bannered cups).

The invention of Form/Fill/Seal machines allowed to produce these products in large quantities for the

French market (French people are among the largest yoghurt consumers in the world: 20

kg/year/inhabitant).

Every year, more than 8 billion of cups are sold in France, that is to say a little more than 900,000 cups per

hour. This is why many cups are made out of plastic spools directly on Form/Fill/Seal (FFS) lines

(see diagram below.) This technology allows high production rates (40,000 cups per hour), a reduction in

the packaging costs (less material losses), as well as a reduction in the upstream logistics costs

(transportation and storage of polystyrene (PS) rolls, lid and label instead of preformed cups) and the

respect of hygiene standards.

Industrialization allows economies of scale and thus, makes products more accessible for everyone.

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The pre-sliced/pre-packed sausage market

In France the market is highly diversified, and producers often have to propose different types of packaging to meet the consumer demand.

When pasteurisation started to be used for fruit juices, at the beginning of the 20th century, the products were sold to the consumer in a glass packaging (in a bottle, and then in a jar). The carton packaging, which came from the Scandinavian countries, started to be used in the 60s, and rapidly developed. Then the first aseptic filling process lines in PET bottles were created. Glass bottles were mainly sold on premium markets and in cafés, hotels and restaurants. Metal tins appeared in France in 1937, and were designed for on-the-go consumption. The market evolved in 1962 with the invention of easy-to-open lids, which started to be used in France in the 70s.

Market codes, preservation treatment choices, industrial capacity, shelf-life and consumer habits are taken into account as decision-making criteria to define the packaged product as it is when it gets to the consumer

The different juice preservation treatments define the packaging choices

and packaging technology

Pasteurisation is the most common technique for the treatment of fruit juices. It uses rather low temperature-time scales, which preserve fruit juices' taste and nutritional qualities while ensuring their preservation up to several weeks or months. Pasteurisation scales are specific to each company and are defined according to production facilities and processes.

Whatever the packaging, a cutting-edge technology has developed, whether to ensure irreproachable aseptic filling lines or easy opening in order to access the product. Both hot filling and cold filling are possible, depending on the properties of the packaging material used: - Hot filling is carried out with heat-resistant packaging (mainly glass bottles). The liquid temperature allows the sterilization of the packaging and then the lot is rapidly cooled. - Cold filling is carried out when products cannot sustain the heat. It is mainly used with plastic bottles and cartons. Packaging needs to be sterilized before the filling, which is conducted aseptically.

Why do pre-packaged slices of ham have a longer shelf life (before the opening) than the slices of ham you can buy at the butcher's? If rules governing the composition of the products are the same, whether it is industrial or traditional, pre-packaged or sold by the piece, a hermetically pre-packaged product will be preserved from contaminations from the outside air. Moreover, products sold through self-service are pre-packaged in the absence of oxygen, under a protective atmosphere, which slows down the product's oxidation by air, as well as the development of alteration flora. Thus, the product's shelf life is longer Product life extension is achieved through the use of specially designed packaging machines and using packaging technology MAP17:

In order to extend the life of some food products, marketers18use various means to slow down degradation processes, preserve the appearance of food and extend their shelf life to the maximum.

17

MAP: Put under Protective Atmosphere. 18

Source: Secimep-Dansensor.

The fruit juice and nectar market

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The fresh and UHT milk market

One of these means is the use of modified atmosphere packaging: it consists in sealing the food in a package containing a mixture of natural inert gases that considerably slows down the deterioration of the product and extends its shelf life.

Packaging food in a protective atmosphere requires the use of sophisticated packaging machines to first evacuate the air present in the packaging chamber and then replace it with a precise gas mixture, before sealing the packaging in an airtight-manner.

Advanced technologies have been developed to ensure the accuracy of the gas mixture and to check that the sealed packages contain the correct gas mixture and do not leak.

Formerly, consumers bought their milk from a farm, bringing their own milk jug. The milk had to be boiled before drinking and had to be stored in a cold place (only for a few days), potentially leading to losses and waste. Nowadays, market stakeholders offer several types of milk (fresh pasteurised milk or UHT milk).

- Fresh pasteurised milk Fresh pasteurised milk is sold in the chilled food section in retail stores. "Pasteurised" means that it is heated at 72-75°C during 15 to 20 seconds, an operation followed by a rapid cooling under 4°C. Thus, the milk is rid of undesirable micro-organisms. It can be whole or semiskimmed and can be kept for a maximum of 7 days at a temperature of 4°C.

- UHT milk UHT means "ultra high temperature". It is a sterilization process during which the milk is instantaneously heated to a very high temperature (between 140°C and 150°C) for a very short period of time (only 2 to 5 seconds), just before being packed into sterile packaging. This treatment is very brief, so the milk keeps its good taste - more than with pasteurisation, which takes far longer. So micro-organisms are destroyed in an effective way and the milk can be retained for a long time (three months at room temperature). After opening, UHT milk has to be kept refrigerated like pasteurised milk at a temperature of 4°C, and consumed quickly. The primary packaging generally consists of a plastic bottle with a cap or a carton, usually with a cap too.

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The associated technologies and machines have made it possible to make progress in terms of speed and hygienic filling of packaging.

Example of carton packaging machines:

Principle of continuous packaging from reels.

Principle of continuous packaging from cases.

Volume estimates of oils sold in France are:

- 40% for industry (large containers from 1,000L to 25 tonnes in tank trucks), - 20% for out-of-home catering (large containers: drums and cans), - 40% for mass distribution to consumers.

The majority of the oil sold in France thus finds its applications in the industrial world, the associated packaging is often large volume packaging with appropriate packaging technologies.

The origin of the first disposable plastic bottle In the late 50s, the Lesieur firm and Astra-Calvé, seeing consumers were more and more reluctant to buy returnable bottles, started considering disposable containers for oil conditioning.

After a thorough and unsuccessful market prospecting to find a supplier who could provide a cheap plastic material for food contact use (PVC) as well as a high-throughput machine supplier, Leisure decided to set up its own structure and asked Antoine Di Settembrini, who had invented the polystyrene four-mould barrel for yoghurt cups with a mechanical blower, to design a manufacturing process for these plastic packaging. A year and a half later, the first DSL (Di Settembrini Lesieur) was ready to make 1,800 bottles an hour. Its extrusion blow moulding process was the key to success. Meanwhile, another specific team developed specific PVC for food contact use. That is how the first disposable plastic bottle for edible oil entered the market in 1963, under the brand Lesieur. Then, Lesieur, associated with a company based in Pont-à-Mousson (France), founded SIDEL (Société Industrielle des Emballages Légers, Industrial Light-Weighting Packaging Company) for DSL manufacture and marketing. Milk marketers and then mineral water producers were the first clients. Later on, SIDEL adapted their machines to offer PET preforms, since this material provides a better mechanical strength. Thus, marketers have been able to generate technology associated with a new material.

The cooking oil market

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Glass Vallée19 is the world's leading centre for luxury bottles. It produces more than 70% of the world's production of luxury bottles for the cosmetics, fragrance, spirits and pharmaceutical industries. Historically, the presence of glass-making activities on the borders of the Eu forest and in the

Bresle valley has been attested since the 15th century. In 1430, the first glass factory was installed

in Saint-Martin-au-Bosc. Glass factories are located near forests which provide firewood for the

ovens and ferns whose ashes provide the potash needed to melt the sand.

In the 19th century, bottles for perfumery and cosmetics became the speciality of the Bresle

valley. In 1875, the creation of the Paris-Le Tréport railway line enabled English coal to be

transported from the Tréport to the Paris region, supplying glass factories along the way, but also

promoting the delivery of glass products to major centres. The glass factories were set up near

the railway line along the La Bresle River.

At the beginning of the 1920s, bottle production was still essentially manual and mouth-blown. But

semi-automatic glassworks appeared, particularly in 1916 with the installation of a few semi-

automated machines and in 1923 with the invention of Winckler's press. Compressed air replaces

the glassmaker's breath. This development accelerated in terms of machines and tools during the

"Roaring Twenties" and gradually replaced manual work. At the beginning of the 1930s,

exclusively handcraft work had almost disappeared.

After the Second World War, France took advantage of the Marshall Plan, and the Mers-les-Bains

factory became the first glass factory in Europe for the automatic production of high-quality

bottles, thanks in particular to the "Lynch" and "IS" machines.

Located on the border between Normandy and the region of Hauts-de-France, La Glass Vallée federates today 70 companies and more than 7,000 specialized employees. Talent training takes place within companies through apprenticeships.

19

Source: http://www.la-glass-vallee.com/fr/la-glass-vallee/presentation

Luxury glass bottles, a true field of excellence

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Glasswares of yesterday and today in the valley of Bresle

This very special network and its age-old know-how, unique in the world, enable La Glass Vallée to offer the biggest names in the cosmetics, fragrance and spirits industries a global offer in line with the great tradition of luxury "made in France" goods. The trades represented are both traditional (foundries/mould manufacture/glass manufacture) and at the cutting edge of modernity (CAD/perfections/automations/...). The technical studies, mould-making, bottle manufacturing, quality sorting and high-end decoration are brought together in the same territory, thus enabling La Glass Vallée to maintain an exceptional worldwide market share for the production of luxury vials and bottles. A market share due to the excellence and complementarity of the different companies that compose it.

An example of a glass company:

Pochet du Courval, which represents the glass bottle division of the Pochet Group, holds approximately 20% of the world market for premium glass bottles. Established since its creation at the border of the Hauts de France region and Normandy, Pochet du Courval is a major regional economic player with its partner companies and actively contributes to this local eco-system federated by the association of the Glass Vallée.

It offers its customers a unique glass expertise, the fruit of four centuries of experience and innovation, recognised by its "Entreprise du Patrimoine Vivant” (Living Heritage Company) label. Thanks to its mastery of exterior and interior shapes, Pochet du Courval brings the purest to the most audacious bottles to life, with a high or light glass weight. A glass of exceptional brilliance and purity combined with perfect workmanship are the emblematic signature of Pochet du Courval. Fine engraving, for material effects in glass, has more recently enriched this offer, as shown by the Bad creation by Diesel, whose bottle imitates the texture of leather to perfection.

Bad by Diesel, L'Oréal

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A rich palette of nearly 30 decoration techniques completes this know-how: lacquering, different types of marking, gluing or multi-material assembly, often from other Group entities.

Mc Queen, Alexander Mc Queen, Complete design Groupe Pochet, Collar & zamak

base

A true forerunner, Pochet du Courval has frequently left its mark on the history of perfume and beauty through its many innovations. Leading industrial manufacturer of the Eau de Cologne Impériale by Guerlain, Pochet du Courval is now opening up new perspectives with its In'pressive technique, which sculpts the inside of bottles and jars (Supremÿa by Sisley), or more recently with Epure, its range of lightweight glass jars for cosmetics, which combines environmental responsibility and luxury codes.

Eau de Cologne

Impériale byGuerlain

In’Pressive Nail,

the reinvented nail polish

Supremÿa by Sisley

The signature "The excellency in heritage, responsibility in sharing" reflects the Group's environmental and social approach and is expressed within Pochet du Courval through ambitious but achievable targets for Man and the planet. Major investments made in 2014 have made it possible to reduce water consumption by 60% in 10 years, and reduce the energy consumption of a glass melting furnace by 45% thus avoiding the emission of 7,000 tonnes of CO2 per year.

Pochet du Courval in its strategy to minimize its environmental impact has assessed the carbon footprint of glass products during their design in order to offer its customers alternative solutions. For example, the Epure line in lightweight glass, which offers a 60% reduction of its carbon footprint.

Pochet du Courval, with its "Entreprtise du Patrimoine Vivant” (Living Heritage Company) label,

has been committed to preserving its businesses for many years. For this, a Pochet Académie has been created to transmit its ancestral know-how of excellence and innovation. This ambition has been achieved through the creation of "monitors" and the completion of 38,000 hours of training.

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History of the water bottle

The genesis of the bottle is marked by innovations mainly carried by substitutions of materials. In the 19th century, clay containers were used. The water was then packaged in glass bottles and transported in wooden crates. It was with the advent of plastics in the 1960s that the first PVC plastic bottle appeared and quickly became a market standard. The introduction of the 1.5 litre PET bottle in 1992 was a major event as PVC was quickly replaced by this new plastic polymer. The change from PVC to PET has reduced the weight of the bottle by 33%. Then, gradually, the weight of this bottle was reduced (by 15% between 1997 and 2009 for 1.5 litre bottles).

Manufacturing principle of a PET bottle

PET bottles are generally made by blow moulding from preforms on site or or near bottling sites.

This technology allows: - to optimize the weight of the bottles, - to reach high production rates (20 to 25 000 bottles/hour),

- to ensure perfect control of quality and hygiene, particularly for sensitive

products.

Canned food, an example of technological excellence in the preservation of food products, and

practicality of use for the consumer. A bit of history... Food preservation has always been a major concern for mankind. In 1795, Nicolas Appert discovered a revolutionary food preservation process: appertisation (or tinning). Food is put into hermetically sealed containers, and then heated to destroy microorganisms. After two centuries, appertisation is still one of the most used food preservation processes in the world.

Appertisation preserves food's nutrient contents such as proteins, lipids and sugar, as well as its initial taste and nutritional qualities, without adding preservatives. The metal tin, which perfectly shields from light, preserves fruits and vegetables' photosensitive vitamins.

The bottled water market

The canned food market

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Example of manufacturing a metal box:

3-piece boxes (rolled body, bottom and lid) During the first stage, a roll of steel or aluminium sheet feeds a press which cuts sheets which are then varnished and printed. The body of the box will then be obtained by rolling and lateral welding (as shown below). In parallel, from varnished and possibly printed sheets, the bottoms are produced by stamping and cutting: these bottoms are brought back on the can bodies by crimping. The marketer will add a lid by crimping after filling the product. The product/packaging couple then undergoes pasteurization treatment.

Preventing wastage:

There are no storage constraints for these products and they have a long shelf life at room temperature (between 2 and 5 years). The use-by date indicates how long the product keeps all its specific properties. Tinned food is one of the solutions to prevent wastage, at the consumer's home as well as in stores.

Tinned food can be defined as perishable food products (of animal or vegetable origin), whose preservation is ensured by a process which combines:

1) Packing in a watertight, gastight, microorganism-tight container, at any temperature under

55°C.

2) Heat treatment

Industrial and commercial packaging represents almost 7.5 million tonnes of packaging. These packages are essential and they contribute completely to a reliable supply of quality products. Some of them have also gained "the trophy" since they are also found with the end consumer when it comes to E-Commerce. The "logistics" encompasses all concerns related to the physical provision of both final and intermediate products. Complete protection and clear identification of content are of course essential. But we must not forget the constant concern to reduce implementation costs and the desire to weigh less and less heavily on the environment.

Packaging and product logistics

35

CIRCULAR ECONOMY

36

Most of the packaging activities are local and cannot be relocated. The packaging sector is an emblematic example of a circular economy where production and recycling generate economic activities synonymous with territorial anchoring.

The packaging industry is globally an economic activity that meets the needs of customers who are in geographical proximity. The reasons for this proximity are historical but also economic. Below, a mapping of packaging producers linked to their material suppliers.

Purchasers of recycled paper and cardboard packaging produce raw material for cardboard

packaging producers. These companies are spread out all over France and deliver to packaging

companies near their locations.

The corrugated cardboard sector has 73 production sites all over France, thus ensuring its local presence and importance in the economy and society. Indeed, production sites are well connected to ensure proximity with the client.

Sites of carton & paper recyclers approved by Revipac

Production sites for corrugated cardboard packaging

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The number of professionals involved in this sector reduces distance as well as financial and environmental costs.

It is a dynamic sector with over 15,000 employees across France, including 1,600 jobs linked to glass recycling (collection and processing).

Glass-makers provide for a wide range of clients: from large multinational agri-food companies to perfumery, cosmetics, and even independent wine-makers. Therefore, there is a strong demand for glass packaging to be distributed all over France. That is one of the reasons why France has a strong network of 20 glass-making plants. The average distance between a plant and its clients is 300km. 90% of packaging produced in France is also used in France. As for raw materials (cullet, sand, sodium carbonate), 95% of them are produced in France. The distance between their place of collection, extraction or production and glass-making plants, where they are processed, is as short as 300km on average. The French glass packaging industry has developed according to the principle of proximity, thus ensuring minor transport related impacts on the environment, and the objective has always been to supply plants with raw materials or to deliver products to clients.

Collector-repackagers for pallets and wooden packaging

Example of glass factories20

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Used plastic packaging recyclers are building a network through the establishment of over 70 sites in France, thus ensuring recycling’s local presence. This area created jobs: there is an average of one employee for every 400 tons of packaging waste recycled. Improvements have been made to the collection process on a quantitative as well as a qualitative scale. Indeed the collection process is a key element in helping to spread recycling best practices and the jobs created as a result.

Example of plastic packaging recyclers

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Packaging Identity Card

What is packaging? A definition:

Article R. 543-43 of the Environmental Code defines packaging as "any object, whatever the nature of the materials of which it is made, intended to contain and protect goods, to enable their handling and transport from the producer to the consumer or user, and to ensure their presentation.

“All waste items used for the same purpose should be considered as packaging”.

The regulations distinguish 3 types of packaging:

Primary packaging or sales packaging

The packaging is designed to constitute, at the point of sale, an article intended for the end user or consumer.

Secondary packaging or grouped packaging

It brings together, at the point of sale, a certain number of items into a group, whether it is sold to the end user or to the consumer, or whether it is used only to furnish displays. It can be separated from the goods it contains or protects, without changing their preservation characteristics.

Tertiary packaging or transport packaging

It is designed to facilitate the handling and transport of a number of items or secondary packaging to avoid handling and transport damage. Transport packaging does not include road, rail or river transport containers,

sea or air.

What are its functions?

Contain and retain the content The packaging must protect:

- The content from external constraints (limit damage by mechanical shocks, reduce the transfer of taste and bad odours, protect from spoilage by air or oxygen, act as a barrier to any germs, insects or unwanted products, prevent theft or consumption of the content before the act of purchase, optimize the shelf life of perishable products, etc.).

- The external environment from the contained product (limit the risks of leaks, block solventevaporations in order to protect the health of the user, prohibit dangerous uses by children, etc.),

Inform

- Provide information on general and legal information (expiry date, storage temperature, instructions for use, dosage/unit dose, composition, presence of allergens, price, quantity, weight, etc.),

- Provide information on the production conditions (Ecolabel, Label rouge, from

fair trade, appellation d'origine contrôlée (protected designation of origin), etc.), - Disseminate information related to the specific characteristics of the product in its market

universe (brand, nutrition and/or health claims, recipes, cooking methods, product history, etc.).

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Bring together

- Bring together several consumption units in order to match product consumption with the frequency of the purchase act (yoghurt pack, beer bottle packs),

- Collect the products in manipulable units (bags of several biscuits) in order to satisfy the various modes of consumption (nomadism, etc.),

- Promote the products (promotional package), - Allow gripping and transport by the consumer,

- Facilitate shelving or any handling operation by operators.

Transport / Store

- Ensure delivery from the place of production to the point of sale without damage (protection against mechanical damage to the product/packaging pair), by wooden pallets, corrugated cardboard caps, angles, metal or plastic ties, stretch or shrink films, etc.,

- Protect against malicious intent,

- Inform logistics centres of the contents of transport cases (logo, brand, content, bar code, etc.),

- Ensure the transport by the consumer of the products to his/her home. - Allow storage possibilities for the consumer,

- Enable a safe storage at home (child-resistant locks, etc.)

Facilitate safe use

The use of the product goes hand in hand with its packaging, both of which are often inseparable:

- Easy or facilitated opening for various consumer groups (seniors, children, nomadic adolescents, athletes, etc.),

- Resealing mechanism with a view to delayed consumption of the product, - Multi-portions for split consumption (e.g. nomadic use),

- Ergonomic product gripping ensuring an optimal balance between weight, size, shape and frequency of use,

- Dosage exactly as needed to limit losses, - Return of the product: empty the contents of its packaging as much as possible,

- Use the container/content pair for any preservation method (e.g. freezing) or preparation method (traditional oven, microwave, water bath, etc.).

- For dangerous mixtures supplied to the general public, no form or appearance likely to attract or encourage children's curiosity or to mislead the consumer.

Facilitate the packaging operation of the product - Satisfy mechanizations, - Guarantee the safety of employees working on packaging production lines and

product packaging,

- Resistance to unit packaging operations

Make the product visible and convey the values of the product and/or brand, of the company

- Encourage the act of buying with the packaging, which constitutes a tag within a shelf (the consumer spends only a few seconds in his act of buying), by a colour reference, by the shape of the packaged product, by the material used and the universe we want to evoke, graphics and typography for immediate recognition of the product,

- Convey the assets and values of the brand and the company (CSR),

- Guarantee acceptability for the consumer, during the purchase and consumption phases of the product20.

20

"The acceptability of packaging, for the product, for the consumer and for the user", CNE, October 2010.

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Who are the players in the packaging value chain?

In particular, they are represented in the French Packaging Council (CNE), an association created in 1997. The various players in the packaging value chain are made up of:

Producers of packaging materials

Packaging manufacturers

Consumer goods companies

Distribution companies

Companies approved by the public authorities in order to organise the collection and recycling ofpackaging and operators in this sector

Consumer associations

Environmental protection associations

Local authorities

Institut National du Design Packaging

Comexposium (Salon All4Pack)

Equipment (packaging machines): GEPPIA

Laboratoire National de métrologie et d’Essais: LNE

Fédération de la plasturgie et des composites

Ligépack

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Economic data

World market 22 The global packaging market is estimated at 812 billion of US$ in 2014 at an average annual growth rate (AAGR) of 4.2% since 2010. Estimated in 2015 at 839 billion of US$, it would reach 998 billion of US$ in 2020 with a 5% AAGR to reach 1100 billion of US$ in 2024.

The world market for packaging machines is expected to grow at an average annual rate of 4.9% over the next three years, reaching an estimated value of 40.3 billion euros in 2018 according to UCIMA. Optimism corroborated by Technavio who estimates this global market at 51 billion US$ in 2020 with a AAGR of 5.34%.

European market The packaging market in Europe is estimated at €127 billion23

The supply of packaging machines in the EU, estimated by Eurostat at €11.6 billion in 2014, is divided between filling/closing machines (47% with €5.5 billion), washing-cleaning machines (5% with €517.5 million), and packaging/wrapping machines (48% with €5.6 billion).

French market The French packaging market was estimated at €32 billion24 in 2015, which is equivalent to the turnover of the French civil aeronautics industry. With nearly 152,000 jobs25 and nearly 3% of patents filed, the packaging industry, which is largely focused on agri-food products, also operates extensively in the cosmetics and pharmaceutical sectors.

French packaging machine market26

In 2014, the French packaging machinery industry had a turnover of 670 million with 138 legal

production units and 4,217 employees.

User product markets (breakdown by sales)27

22 Source: The Future of Global Packaging 2020, Smithers Pira at https://www.all4pack.fr/Presse/dossier-

presse-2016 23 Source: Eurostat 2009 on Centréco - The packaging sector 2012. 24 Source Top 500 Emballages Magazine n°984, source "l'emballage, ce bel inconnu " by M. Fontaine. 25 http://www.conseil-emballage.org/wp-content/uploads/2014/09/ecoconception_et_emballages.pdf

26 Source: Symop.

27 Source: Atlanpack: The packaging sector - packaging in Poitou-Charentes

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Advantages, opportunities,

weaknesses & threats

Advantages

A perennial demand linked to the increasing evolution of the French population and the exportation of finished products.

A great diversity of the needs of the food industries, hygiene, health, beauty, industry, personal equipment, logistics, distribution...

A wide variety of materials and processing technologies used. An innovation constantly renewed both technically and aesthetically. An industry 4.0 A very powerful luxury industry thanks to French world leaders.

An effective consideration of the principles of sustainable development (recycling of empty packaging at 67% by weight in particular).

An industry strongly MADE IN FRANCE established as close as possible to the needs. A light and agile industry oriented towards an ever shorter TIME TO MARKET. A workforce trained for the CAD and the latest technologies.

A product and packaging design recognized for its quality and creativity.

Opportunities

A constant evolution of consumption patterns that makes it possible to renew products and their packaging and to develop a real innovation policy.

A growing need for traceability and consumer information.

A growing need to facilitate the use of products for the consumer, convenience, seniors...

An appropriation of digital technologies.

Further progress is still possible in sustainable development and circular economy.

A possibility of development in the new modes of consumption/distribution (consumption outside the home, E-commerce, etc.).

A desirable evolution towards the use of renewable materials.

Weaknesses

A globally degraded image of packaging for decades far from reality.

A concentration of suppliers of basic materials faced with a multitude of transformers. Relatively low margins. A dispersed industry that has never been able to come together within a single federation:

no voice, no resources to make the packaging positive

Threats

New regulations even though packaging is already heavily regulated at a European level, particularly those concerning the presence of products potentially sensitive for human health.

A risk of relocation of certain customers, certain needs.

Advantages

Opportunities

Weaknesses

Threats