Keep grease off your
paper packaging
We offer coatings for boxes, trays, and wraps that need to resist oils and grease without relying on traditional plastic lamination.
A solution built for applications that need better grease control, a cleaner pack presentation, and a structure more aligned with recyclability goals.
What your packaging can achieve
If grease is hurting presentation, stiffness, or recyclability today, this solution helps improve those areas without making converting more complex.
Protect the product and the brand better
Helps prevent stains, halos, and grease migration that can damage how the consumer perceives the package.
Move closer to sustainability targets
Lets you explore alternatives to PE laminations and PFAS-based chemistries in food-contact packaging.
Scale without starting over
You can begin with grease resistance and add water barrier, heat seal, or release as the application demands.
How it works in practice
A technical view of the attributes that support performance in food packaging applications.
Technical Basis of Performance
Our water-based coatings create a functional barrier on paper or board that helps control grease and oil migration while preserving pack performance in food-contact applications.
- Improves substrate resistance to grease and oils
- Helps preserve pack appearance, stiffness, and functionality
- Supports structures more aligned with recyclability goals
Kit 12 resistance
This is the highest reference level for grease barrier. In real use, it means stronger protection for demanding applications.
Repulpable
It is designed to fit paper recycling processes better than a typical plastic-laminated structure.
PFAS-free
Helps reduce formulation and regulatory concerns in food-contact packaging.
Versatile in converting
Works on folding cartons, corrugated board, and kraft, and can adapt to the barrier level each pack needs.
Where it creates the most value
Especially useful when the food releases grease, oil, or light condensation and the pack still needs to look good.
Fast Food
Boxes and wraps that need to handle grease during eating, transport, and delivery.
Bakery and pastry
Bases, trays, and boxes for products with butter, fillings, or glazes.
Pizza Boxes
Reduces stains on the base and helps the board keep its stiffness.
Snacks and frozen foods
Can combine grease barrier with other functions for more demanding applications.
Scale the solution to your application
Not every package needs the same performance level. That is why the barrier can evolve in stages without replacing your entire platform.
One platform that grows with your package
Start with grease resistance and add functions when needed
This helps you launch faster, avoid unnecessary supplier changes, and match the solution to the real use case of the pack.
Grease barrier
For boxes, trays, and wraps that must resist oils and grease at a high level.
Grease + water
Adds resistance against moisture or condensation when the application requires it.
Grease + water + heat seal
Adds sealing capability for formats that need closure or extra protection.
Grease + water + heat seal + release
Adds non-stick properties for baked goods, paper plates, and other specialty applications.
What we review with you
We define the right combination based on the food, substrate, and production process.
- How much grease, oil, or moisture the package must resist
- Your current substrate: kraft, folding carton, or corrugated
- Whether you also need water barrier, heat sealing, or release
Key questions
?What does Kit 12 mean?
It is the technical way to express grease and oil resistance. Kit 12 is the highest level on the scale and, in practice, signals a very strong barrier for demanding applications.
?Does this replace plastic lamination in every case?
Not always. It depends on the food type, contact time, moisture, sealing needs, and substrate. That is why we review each application before recommending the structure.
?Does it contain PFAS?
No. The solution is formulated PFAS-free, which helps address both regulatory and market requirements in food packaging.
?How do I know which barrier combination I need?
We review the product, substrate, converting process, and expected performance with you. From there we define whether a grease barrier is enough or whether it should also include water, sealing, or release.
Let us review a
cleaner, more functional structure
Schedule a technical review of your application and we will help define the right barrier for your trials.