We are excited to introduce a new cap, developed in collaboration with Blue Ocean Closures (BOC). The first-generation design incorporates a body composed of over 95% FSC certified fibers, paired with a thin top-seal barrier made from plastic. This innovative approach signals a significant step forward in sustainable packaging.
Our long-term goal is to transition from plastic to a fully biobased material, thereby ensuring that the entire cap consists of renewable resources. At this point, a cap mainly derived from renewable materials already presents opportunities for reducing the carbon footprint when compared to traditional materials like aluminum.
Moreover, this cap will be recyclable as paper in markets equipped with recycling systems capable of separating paper from other materials, further contributing to food and drink sustainability.
Louise Werner, Director of Future Packaging at Absolut, stated: “2023 saw the development of the Absolut paper-based bottle, a pioneering initiative that helped us push boundaries towards our fully biobased bottle. However, the final piece of the puzzle remained. Creating real impact is hard and change can only come about as a collective endeavor, so we are thrilled to partner with Blue Ocean Closures to help us on the journey.”
Noémie Bauer, Chief Sustainability Officer at Pernod Ricard, emphasized: “We remain committed to challenging ourselves to drive innovation in sustainability. This new step into the future of packaging highlights our ongoing commitment to shifting the dial towards minimizing the impact of our products and being transparent about this process – the trials and the achievements. We are hoping to inspire progress across the wider drinks ecosystem, pushing us further towards a more sustainable future.”
Lars Sandberg, Chief Executive of Blue Ocean Closures, added: “We are proud to partner with Absolut Vodka, a leader when it comes to packaging innovation, in bringing the paper-based cap to life. Real change must be a collective effort, and we are excited to learn from the feedback received by bartenders attending this trial.”
