What food type, temperature, moisture and hold time mean for paperboard, liners and coatings.
Define the food and service conditions
Grease, free liquid, steam, acidity, alcohol and aroma affect paper packaging differently. Fill temperature, serving temperature and the time between packing and consumption are part of the material brief.
Distinguish direct contact from secondary packaging
A structure touching food needs a different review from an outer box holding a wrapped product. Identify every contact surface, liner, adhesive and printed area before approving the construction.
Balance resistance with the full packaging system
More barrier is not automatically better. The correct choice should consider protection, forming, sealing, appearance, recycling conditions and the performance of any inner tray, wrap or bag already in use.
Test representative exposure
Use representative contents to check staining, softening, leakage, odour transfer and closure behaviour over the expected holding period. Final suitability should be supported by the supplier documentation required for the intended market.
