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How To Package Confectionery – The Packaging Doctor

By Carl Board • Friday 16th October 2015

We are well on our way to winter – now begins the countdown of the biggest celebrated holiday of the year… Christmas! There are only 10 weeks left to go, and business from all over the globe are getting ready for the busy period. It is an exciting yet bustling time for our staff in The Surgery, helping customers with enquires on how to maximise protection when sending goods to ensure they withstand in-transit damage and arrive in one pipackaging-doctor-2ece.

Those of us with a sweet tooth agree that tucking into a chocolate bar and finding that is has been broken or crushed is disappointing. Confectionery businesses’ can spend valuable time and money on packaging that fail to protect their delicate treats, resulting in dissatisfied customers.

In the Surgery today we have a patient who distributes chocolate bars to sweet shops and is currently having an issue protecting the chocolaty goods from breaking and cracking during transit. He is worried with the busy holiday season approaching.


Hi Doctor,
I send out large quantities of chocolate bars to sweet shops all over the UK and I am having problems with my current packaging. Because the chocolate is so delicate, during transit some are delivered broken and cracked. This is costing me money! With Christmas just round the corner, it is the start of a very busy period for us and I am worried customers will continue to receive damaged goods if our problem cannot be solved. What do you recommend?



Hi Chris,
Thanks for your enquiry. We agree that choosing the right packaging for delicate goods can be difficult and untimely to find. Businesses’ such as yours, where damage in transit can dramatically reduce the profitability of each order, getting it right first time is critical. Damages and returns are one of the most common challenges faced with the growth of ecommerce and products being shipped more and more by third party couriers.

My solution for you would be Wine Boxes with Cardboard Dividers along with Bubble Wrap for extra protection. You can simply wrap each chocolate bar in the bubble, and slot around 7-8 bars per divided section. You will be able to pack approximately 50 bars in each box for those large quantity orders. The dividers along with Bubble Wrap will ensure each bar remains in place during transit and will dramatically reduce the chance of being broken on arrival.

We hope this helps – After all, Christmas is all about the food, right?

Best Wishes,
The Packaging Doctor

Note: All the packaging problems our doctor receives are real queries from customers or non-customers.

If you have a packaging problem that needs diagnosing get in touch on Twitter@kitepackaging or email

Carl Board

Carl Board

16th October • 2015