Sector News

Nespresso unveils home-compostable coffee capsules in partnership with Huhtamaki

November 27, 2022
Consumer Packaged Goods

Nestlé’s Nespresso brand will pilot home-compostable coffee capsules on the Nespresso Original system in France and Switzerland from spring 2023 before further launches in several other European countries within a year. The paper-based capsules are touted as a breakthrough in packaging technology after three years of R&D.

Meanwhile, Nespresso’s “coffee masters” have created four new blends, including an organic coffee sourced through the Nespresso AAA Sustainable Quality Program, specifically crafted to act in “perfect harmony” with the new capsules. The capsules do not compromise the brand’s premium coffee experience or taste.

Nespresso points to a French Environment and Energy Management Agency Consumer survey from 2020, which found that demand for compostable packaging is increasing, with an estimated 45% of French people now home composting one or more types of biowaste.

According to Innova Market Insights, compostable packaging is regarded by French consumers as the fourth most environmentally sustainable packaging type (11%), behind recyclable packaging (28%), reusable packaging (25%) and packaging made from recycled materials (13%).

The new coffee capsules – developed in partnership with packaging leader Huhtamaki – are also recyclable and made using 80% recycled aluminum.

Proprietary technology
Several aspects of the capsule feature proprietary technology, including the biopolymer lining inside the capsule, which protects the coffee against oxidation.

“Pushing the boundaries of fine coffee experiences is part of the Nespresso innovation, and since becoming a B Corp earlier this year, we’re more committed than ever to widening the sustainable choices we offer our consumers,” says Guillaume Le Cunff, Nespresso’s CEO.

Julia Lauricella, head of global R&D Center for Systems and Coffee Machines, adds: “Our 40 years of experience in coffee systems allowed us, together with the Nestlé Institute of Packaging Sciences, to develop a home-compostable paper-based capsule, retro-compatible with the Nespresso Original machines, that meets and exceeds the high expectations consumers have of Nespresso in terms of protecting the coffee’s aromas and taste.”

“We combined a high-precision paper pulp forming process with a biodegradable layer for protection against oxidation to preserve our coffee in transport, storage and during the high-pressure extraction in our machines.”

Circular strides
The new paper-based capsules were developed as an alternative for consumers who prefer and have access to a compost, adding to the environmentally conscious choices already offered through Nespresso’s aluminum capsules. Aluminum is widely acknowledged as an infinitely recyclable material.

Today, Nespresso offers over 100,000 aluminum capsule recycling collection points in 70 countries, providing convenient access to almost 90% of its customers.

The product is certified for both home and industrial composting by TÜV Austria, an international certification body. In some countries, including France, where Nespresso is piloting this range, these capsules are accepted in the public biowaste bin.

“Part of this breakthrough innovation is the result of combining paper pulp from wood fiber, a natural renewable material, compressing it to a coffee capsule using our high precision technology,” explains Charles Héaulmé, Huhtamaki’s CEO.

In France, Nespresso initiated Union des Acteurs du Compostable, an interest group bringing together public bodies, companies, recycling operators and NGOs to support the implementation of solutions to help biowaste producers increase the sorting of biowaste and raise awareness among consumers about composting.

In related developments, Nescafé – another Nestlé brand – rolled out a hot beverage machine concept pegged as a “coffee shop at home” earlier this month. The system’s proprietary technology and home-compostable pods were dubbed the brand’s “most sustainable system to date.”

By Joshua Poole


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