Selecting the most suitable paper for food contact
In flexible packaging for food use, in order to protect the customer's health and safeguard the food's quality, it is important to select a type of paper that does not deteriorate the organoleptic characteristics and does not change its composition.
In the development of production it is therefore essential to identify in advance the type of food that will come in contact with our packaging in order to select the most suitable paper composition to use. Here are some general guidelines.
For moist and fatty foods such as meat, cheese, fried or roasted foods, non-recycled papers with a fibre content of more than 75% are used.
For dry food products such as biscuits and dry pastries, and for fresh food products such as fruit and vegetables, the use of recovered fibres is permitted, if the total fibre content exceeds 60%.
Of course, the use of recovered fibres is only possible if the resulting paper meets strict purity requirements that make it suitable for food contact.
In the production of food packaging, we only use high-quality paper from certified paper mills that guarantee it is suitable for food contact.
Our products preserve food quality and protect customers.