Frank dale eliminates black plastic from its production

Frank Dale – the premium frozen baked goods brand for chefs which specialises in buffet food for special occasions – owned by food manufacturer Finedale Foods – has taken a significant step in its move towards being a more sustainable producer. All products in the Frank Dale portfolio are no longer presented in black plastic but now feature in clear recyclable packaging and corrugated board.

Future sustainability

The brand has been making a number of changes to its manufacturing process, with this decision representing the latest initiative in its strategy to become more sustainable both now and in the future.  The revised packaging will result in 10 tonnes of black plastic per annum being saved from landfill.

All plastics used in the Frank Dale range are now recycled polyethylene terephthalate (rPET) and contain 70% recycled plastics, with a minimum of 30% Post Consumer Recycle (PCR) supplied by Charpac.

CSB Packaging, a BSI and BRC certified packaging producer now also supply 100% recycled and 100% recyclable corrugated board, made from turned reels of recycled paper. Replacing the black plastic, means challenges around sorting at recycling centres are eliminated.

Reducing packaging

Frank Dale has been embarking on a programme to improve its packaging use and operations since 2019. The process began with reducing the number of pieces of packaging used, with the removal of excess inner carriers.

Not only will tonnes of black plastic be saved from landfill, but the changes will mean less energy is used across the supply chain as recycling clear plastic requires far less energy than production of new plastic.

Edward Miles, Managing Director of Finedale Foods comments “Removing black plastic entirely from our manufacturing process is a significant step towards Frank Dale becoming a more sustainable, planet-conscious brand. Doing so hasn’t come without its challenges, but for us it’s a non-negotiable and necessary change in line with the brand’s commitment to  becoming recognised as an environmentally responsible choice for professional chefs and caterers. “The packaging adjustments are being implemented across our entire range, from our individual quiche portions, to our tarts, pies, cakes and crostini.”

Jon Glazier, Sales Director of CSB Packaging adds: “Investing in the state-of-the-art 2.5m BHS Corrugator in 2019 has meant we’ve been able to support brands like Frank Dale achieve their ongoing sustainability goals and move their production processes forward to ensure a reduced carbon footprint. We continue to look ahead and explore the very latest packaging innovations to ensure we remain at the top of our game when it comes to providing quality solutions that work for our customers.”

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