Food packaging: board, contact layers and practicalities

For a small food brand, packaging starts with one question: will the board touch unwrapped food? If it will, the board, any barrier coating and the inks all have to be suitable for that food and the way it is used, and that suitability is confirmed with the board and ink suppliers. The food business remains responsible for compliance and for everything printed on its labels.

This guide is general information, not legal or compliance advice. It was reviewed on 11 September 2026 and describes the position in the UK at that date; check the official sources listed with this guide, or take advice, before you rely on it.

First question: will the board touch the food?

Food packaging jobs split into two groups, and the whole specification follows from which one you are in.

Direct contact means unwrapped food sits on or against the board: a cake on a printed base, a pastry in a bakery box, noodles in a takeaway carton, loose chocolates in a tray. The board, its coating and anything that could transfer from it matter.

Indirect contact means the food is already sealed in its own primary packaging, such as a flow-wrap, a bag, a jar or a tray with a lid, and the carton is secondary. The carton is then mainly a print, presentation and protection job.

Who is responsible for what

In the UK, materials intended to come into contact with food are covered by food contact materials legislation. The Food Standards Agency's guidance names separate 2012 regulations for England, Wales and Northern Ireland, and Scotland has its own equivalent regulations. Local authorities enforce them. The framework rules come from Regulation (EC) No 1935/2004, which continues to apply in Great Britain; Northern Ireland also follows EU food contact rules under the Windsor Framework, so requirements there can differ.

In plain terms, the framework regulation says food contact materials must be made under good manufacturing practice and, in normal use, must not transfer substances to food in quantities that could endanger health, change the food's composition unacceptably, or spoil its taste, smell or appearance. Materials must also be traceable through the supply chain, and they must not be labelled or presented in a misleading way.

The FSA's packaging guidance adds a practical point for food businesses: use packaging materials that will not contaminate food, store them safely, and keep containers clean and undamaged.

Board options for food packaging

The board you choose depends on contact, food type and the look you want. The quotation always confirms the exact grade, because suitability for food contact is a property of a specific board from a specific mill, not of a board type in general.

Recycled fibre deserves a specific mention. It can carry residues from its previous life, such as mineral oils from printing inks, which are known to migrate into food, particularly dry and fatty foods. For direct contact, food businesses commonly choose virgin fibre board or a board with a functional barrier. Our guide to recycled and virgin fibre explains the wider trade-off.

Barrier layers, coatings and windows

Plain board absorbs fat and moisture. Where food is greasy, moist or served hot, a barrier is usually needed, and it is chosen with the board supplier for that food and temperature.

• Grease-resistant treatments and dispersion coatings are applied to the board to resist fat and moisture. Performance varies by product and by food, so the supplier confirms what the coating is designed for.
• Polyethylene (PE) coatings and liners give a stronger moisture and grease barrier but add a plastic layer. Plastic layers fall under the more detailed rules for plastics, and suppliers of those materials normally provide a written declaration of compliance.
• Windows use a film patch. If the film can touch the food, it is a food contact layer in its own right. See our page on window patching for how windows are made.

Barriers also affect what happens to the box after use. A heavily coated or plastic-lined board may be harder to recycle than plain board; our guide to recyclable packaging materials covers that side. If you are comparing surfaces generally, see coated vs uncoated board.

Inks, print and finishes

Food boxes are printed on the outside, with the food-contact surface normally left unprinted. The good manufacturing practice regulation includes specific rules for printing inks on the side that does not touch food: substances must not transfer to the food-contact surface, either through the board or by set-off when printed sheets are stacked or reeled. For food packaging, ink systems are specified with that in mind.

Finishes such as matt or gloss lamination, foil blocking and embossing are applied to the outside and are fine for secondary packaging and the outer faces of food boxes. Tell us where the food sits so nothing is placed where it could touch it.

Packaging sold for food use but not yet in contact with food is normally accompanied by the words "for food contact", a specific indication of its use, or the glass and fork symbol, unless its purpose is obvious. Ask your supplier how that information is provided for your order.

Practicalities: condition, handling and assembly

Once contact and materials are settled, the box has to work in a real kitchen or packing room.

Store flat-packed boxes clean, dry and away from food preparation areas until they are used. Board that has picked up damp or dirt in storage should not be used for unwrapped food.

Labelling: what is yours to supply

We print the artwork you approve; the content of a food label belongs to the food business. The FSA's packaging and labelling guidance lists what prepacked food generally needs, including:

• the name of the food;
• an ingredients list, with the regulated allergens emphasised;
• the net quantity, where required;
• a "best before" or "use by" date;
• the name and address of the business the food is marketed under;
• storage conditions or instructions for use where needed;
• a nutrition declaration, where required;
• country of origin where leaving it out could mislead.

Food prepacked for direct sale, such as items packed on the premises before a customer orders, needs a label with the full ingredients list and allergens emphasised. Plan space for this on the dieline before the design starts, and check the current guidance for your product type.

Common mistakes

• Not saying whether the board touches the food. It is the single most important fact in a food packaging brief.
• Assuming kraft or recycled board is automatically food-appropriate. Suitability depends on the specific board and food, not on appearance or fibre source.
• Treating lamination as a barrier. It protects print on the outside, not food on the inside.
• Forgetting the window film. If it touches the food, it is a contact material too.
• Leaving labelling to the end. Ingredients and allergen text need a planned panel.
• Storing boxes in damp or dusty areas. Packaging for unwrapped food must be kept clean and dry.

What to tell us at specification stage

For every food packaging enquiry, tell us whether the board touches unwrapped food, what the food is (dry, fatty, moist or acidic), whether it is hot, chilled or ambient, how it is packed and carried, and the quantity of each size. Ask then about any supplier documentation you need, so we can confirm what is available for the materials chosen. Tell us your required delivery date and our team will confirm whether the timing is achievable.

For chocolate and sweets specifically, see our guide to chocolate and confectionery packaging. The structures we make for bakeries, confectioners and takeaways are on our food packaging page.