Direct or indirect contact?
The first question is whether the food touches the box. Unwrapped chocolates, baklava, cakes, cookies and pizza are in direct contact with the board. Tea in sachets, cereals in an inner bag or wrapped confectionery are in indirect contact: the inner packaging separates the food from the box.
Direct contact sets the strictest requirements for the board, coatings and inks. With indirect contact, the choice is wider and often more economical.
The rules in short
In the EU, all food-contact materials fall under Regulation (EC) No 1935/2004: they must not transfer substances to food in quantities that could endanger health or change the food. Production must follow good manufacturing practice under Regulation (EC) No 2023/2006. In Türkiye, the Turkish Food Codex regulation on food-contact materials follows the same principles.
There is no single EU measure specific to paper and board, so national rules and industry guidelines are also used. Responsibility for the packed food lies with the food business; ask your packaging supplier which material information is available for the board and inks chosen. This guide is general information, not legal advice.
Virgin fibre or recycled board?
For direct contact, virgin fibre boards such as GC1, GC2 and SBS are usually preferred, because their raw material is controlled from the start. Recycled board (GD2) can contain residues from its previous life, such as mineral oils from printing inks, so for direct contact it may need a functional barrier. For indirect contact, recycled board is widely used.
Kraft board made from virgin fibre is also a common choice for food, especially for bakeries and natural brands. Our guide comparing kraft and white board explains the board types in more detail.
Fat, moisture and temperature
Oily and moist foods — baklava, pastries, pizza, fried food — can soak through plain board and leave stains. Grease-resistant board or a barrier coating keeps the box clean and stable. Water-based barrier coatings are a plastic-free alternative to plastic-coated board and keep the box easier to recycle.
Frozen and chilled products need board that stays stiff in humid conditions; hot food needs board that tolerates heat and steam. Tell us how the product is stored and served.
PFAS-free grease resistance
Some grease-resistant papers have used PFAS chemicals in the past. Under the EU PPWR, food-contact packaging may no longer contain PFAS above set limits from 12 August 2026. When you ask for grease resistance, ask for PFAS-free solutions.
Printing on food boxes
Print and finishes are normally applied to the outside of the box. Where food touches the inside directly, the inside is usually left unprinted. For food packaging, low-migration inks and varnishes are commonly specified, especially for direct contact. Discuss the contact situation with us before artwork is finalised.
Typical choices by product
| Contact | Typical board choice | |
|---|---|---|
| Chocolates and pralines | Direct, often with a tray or cups | Virgin fibre board or rigid box with insert |
| Baklava and Turkish delight | Direct, oily and sugary | Grease-resistant virgin fibre board |
| Cakes and pastries | Direct, moist | Grease-resistant white or kraft board |
| Pizza and takeaway | Direct, hot and greasy | Food-grade corrugated board |
| Tea, coffee, cereals in an inner bag | Indirect | Recycled or virgin board, kraft |
What to tell us for the right recommendation
- The food and whether it touches the box directly
- Fat and moisture content
- Storage and serving temperature (frozen, chilled, ambient, hot)
- Required shelf life
- Target market and any customer specifications
- Quantity and preferred box style
