Omar Khalid
Chocolate is a beloved treat for many, but some people have been alarmed to find plastic in their chocolate bars. While plastic is not an ingredient in chocolate, plastic is often used in chocolate manufacturing, and small pieces can accidentally end up in the final product. Additionally, chocolate wrappers are often made of plastic, which can be frustrating for consumers who want to reduce their plastic waste. Some companies are working towards more eco-friendly packaging, but progress has been slow. Interestingly, chocolate plastic is also a term used to describe a type of modelling chocolate made from melted chocolate and corn syrup, which has a playdough-like consistency.
| Characteristics | Values |
|---|---|
| Plastic in chocolate wrappers | Polypropylene plastics are used in chocolate wrappers, which cannot be recycled in local council household recycling schemes. |
| Eco-friendly alternatives | Compostable wrappers, biodegradable film made from wood pulp, and paper wrappers with a picture of the product are some alternatives to plastic. |
| Plastic in chocolate | In rare cases, plastic wrap may rip during manufacturing, causing plastic to enter the chocolate. |
| Chocolate plastic | Chocolate plastic is a modelling chocolate made from a mixture of melted chocolate and corn syrup, kneaded into a pliable consistency. |
| Chocolate as a Bingham plastic | Chocolate is a Bingham plastic, meaning it resists flowing until stressed, at which point it becomes fluid. |
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What You'll Learn
Plastic in chocolate bar wrappers
Chocolate bar wrappers are often made of plastic. The wrappers of Mars, Cadbury's, and Nestlé's chocolate bars all contain polypropylene plastics and cannot be recycled in household recycling schemes. Louise Edge, a senior oceans campaigner at Greenpeace UK, criticized Nestlé's commitment to making "100% of its packaging recyclable or reusable by 2025" as lacking ambition. She argued that the company needs to do more to eliminate plastic waste.
Some smaller-scale chocolate brands provide either recyclable or compostable packaging. For example, the chocolate bar wrappers of the ethical chocolate brand Divine are both FSC certified and recyclable. Seed & Bean chocolate bars are certified for home and industrial composting. Love Cocoa, a brand founded by a distant member of the Cadbury family, James Cadbury, is replacing its plastic foil packaging with a biodegradable film made from wood pulp.
The use of plastic in chocolate bar wrappers has been a cause for concern, with Friends of the Earth’s waste campaigner Julian Kirby stating that chocolate manufacturers must tackle plastic pollution by funding proper collection infrastructure and redesigning wrappers.
In addition to plastic wrappers, there have been instances of plastic found inside chocolate bars. In one case, a consumer found a piece of blue plastic in their chocolate, which was identified as potentially being blue polyester flash tape used in molding. While the presence of plastic in chocolate bars is concerning, it is important to report such incidents to the company, as it can help identify defects in manufacturing equipment and improve quality control.
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Plastic found inside chocolate bars
Chocolate is a beloved treat for many, but what happens when you bite into a chocolate bar and find something unexpected inside? Reports of plastic found inside chocolate bars have surfaced, sparking concerns among consumers. While it may seem alarming, it's important to understand the context and take appropriate actions.
Incidents of plastic contamination in chocolate bars are not unheard of. In one instance, a consumer reported finding a piece of plastic inside their chocolate bar. Upon further examination, it resembled blue polyester flash tape used in molding processes. This is likely due to a tear in the plastic wrap during the dumping of ingredients into a combo bin. While chocolate molding is a common practice, finding plastic in your food is certainly unappetizing and concerning.
Another report mentions the discovery of plastic in a Cadbury chocolate bar. The consumer jokingly attributed it to Cadbury's contribution to the average weekly consumption of plastic, which is said to be equivalent to a credit card's worth. While this may be a tongue-in-cheek remark, it draws attention to a more serious issue of plastic contamination in food products.
Chocolate manufacturers are not oblivious to the issue of plastic in their products. Some companies, such as Mars and Nestlé, have committed to reducing plastic packaging and making their packaging more environmentally friendly. For example, Mars, the parent company of popular brands like Snickers, Galaxy, and M&Ms, has pledged to achieve 100% reusable, recyclable, or compostable packaging by 2025 or earlier. Similarly, Nestlé, responsible for favorites like Toffee Crisp, Aero, and Kit Kat, has set the same goal for 2025. These initiatives aim to reduce the environmental impact of plastic waste and address consumer concerns.
It's important to note that chocolate itself can exhibit plastic-like behavior in a scientific context. Chocolate is considered a Bingham plastic, which means it can resist flowing until it is stressed enough to yield. This property is relevant when molding chocolate and determining its viscosity. However, this plastic-like behavior is intrinsic to the nature of chocolate and is distinct from the presence of physical plastic contaminants.
If you encounter plastic in your chocolate bar, it is advisable to contact the company and provide them with the batch number. Reporting such incidents can help identify defects in manufacturing processes and prevent potential harm to others. Companies often appreciate these reports and may even send you some complimentary treats or compensation for your trouble.
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Chocolate bar packaging waste
Mars Wrigley, for instance, has made headlines for transitioning from plastic wrappers to paper packaging, which will be recyclable through kerbside collection. This change is expected to eliminate 360 tonnes of plastic from their value chain. Similarly, Nestle and Mars in Australia, and Mars in the UK, have also switched to paper-based wrappers, with Nestle introducing on-pack education and digital platforms to teach children about recycling.
Other brands embracing eco-friendly packaging include Loving Earth and Trade Aid, who use compostable wrappers made from food-safe composable film. Montezuma, a UK-based chocolate brand, has transitioned its entire range to recyclable, compostable, or biodegradable packaging, while also educating customers on proper disposal through a Pop-Up Chocolate Recycling Shop in Covent Gardens.
Additionally, Walkers Chocolates is making strides towards sustainability by adopting recyclable paper wrappers for its Turkish Delight and Mint Cream chocolate bars. They aim to phase out plastic packaging in favour of paper-based materials over the next three to five years. These efforts demonstrate a growing trend among chocolate manufacturers to reduce their environmental footprint and contribute to a circular economy.
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Chocolate as a Bingham plastic
While chocolate bars are often packaged in plastic wrappers, the chocolate itself does not contain plastic. However, chocolate does exhibit plastic behaviour and can be described as a Bingham plastic.
In materials science, a Bingham plastic is a type of viscoplastic material that behaves as a rigid body at low stresses but flows as a viscous fluid at high stress. It is named after Eugene C. Bingham, who proposed its mathematical form in 1916. The Bingham plastic model is commonly used to describe the behaviour of fluids with a linear stress-strain relationship, such as drilling fluids, blood, yoghurt, and even molten chocolate.
Chocolate masses exhibit plastic behaviour in a specific range of shear rates and temperatures. The Bingham model, along with the Herschel-Bulkley and Casson models, can be used to construct flow curves and describe the plastic behaviour of chocolate. This is important for understanding the flow properties of chocolate during manufacturing and processing.
The Bingham plastic model is advantageous because it is simple and accurate in predicting pressure loss in turbulent conditions. It also has applications in drilling engineering and the handling of slurries. In the context of chocolate, the Bingham model helps characterize the flow behaviour, viscosity, and yield stress of chocolate masses at different temperatures.
Additionally, the concept of Bingham plastics is relevant in calculating the friction factor associated with the flow of non-Newtonian fluids. The Buckingham-Reiner equation and the Swamee-Aggarwal equation are used to describe the friction loss and friction factor, respectively, for Bingham plastic fluids in laminar flow.
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Chocolate plastic modelling recipes
Chocolate plastic, also known as modelling chocolate, is a versatile medium used for cake decorations and sculpting. It is made from a mixture of melted chocolate and corn syrup, kneaded into a pliable, playdough-like consistency. The warmth of your hands makes it pliable, allowing you to roll, cut, and shape it as desired.
Ingredients:
- Chocolate (dark, milk, or white)
- Corn syrup
- Food colouring (optional)
- Cocoa powder (optional)
Instructions:
- Finely chop the chocolate with a large serrated knife.
- Place the chocolate in a clean, dry, heatproof bowl and re-weigh it.
- Set the bowl over a pan of boiling water, stirring constantly until the chocolate is evenly melted. Do not let the temperature exceed 110°F.
- Remove the bowl from the heat and stir to cool slightly.
- Warm the corn syrup to 110°F. If using food colouring, add it to the corn syrup now.
- Using a heat-proof rubber spatula, thoroughly mix the corn syrup into the melted chocolate. It will initially look grainy but will smooth out with constant stirring.
- Scrape the mixture onto a large sheet of plastic wrap. Allow it to cool and harden.
- Optionally, divide the batch into smaller pieces for easier handling.
- If the chocolate plastic is sticky, lightly dust the work surface and chocolate with sifted cocoa powder.
- Pound the chocolate with a rolling pin to soften it, then knead until smooth and pliable.
- Use paper towels to absorb any excess fat that oozes from the mixture.
- If desired, add food colouring directly to the chocolate plastic and knead until the colour is uniform.
Storage:
Store modelling chocolate in an airtight container in a cool, dry place for up to three weeks. The type of chocolate used will affect the consistency of the final product, with lower cocoa percentages resulting in softer modelling chocolate.
Enjoy experimenting with your chocolate creations!
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Frequently asked questions
No, chocolate does not have plastic in it. However, some chocolate products may occasionally contain pieces of plastic wrap or packaging due to manufacturing errors.
Chocolate plastic is a type of modelling chocolate made by melting chocolate and corn syrup and kneading it to a playdough-like consistency.
Chocolate wrappers are often made from a mix of plastic and foil, which gives them a crinkly sound when opened. However, some companies are transitioning to biodegradable alternatives.
Yes, like mayonnaise, chocolate is a Bingham plastic. This means it can resist flowing until it is stressed, at which point it will yield and flow.
Plastic viscosity refers to how well chocolate will flow into a mould once the yield viscosity has been overcome. It is one of the key parameters in defining the rheostatic/viscosity properties of a non-Newtonian fluid.
