Food packaging
Wrapper papers, greaseproof and cartons for butter, meat, confectionery and baked goods. A continuous wax film blocks moisture and odour, and lets paper do a job that would otherwise need plastic or foil.
Materials we supply
Food-contact coatings, encasement and produce protection — with the documentation to match.
Food packers · coating houses · dairies · packhouses · gum base makers · ingredient manufacturers
Wrapper papers, greaseproof and cartons for butter, meat, confectionery and baked goods. A continuous wax film blocks moisture and odour, and lets paper do a job that would otherwise need plastic or foil.
Gloss, release and moisture control on confectionery, chewing gum base and coated products. The coating has to look right, release cleanly and survive the shelf.
Rind coating for hard and semi-hard cheese through maturing. The wax has to flex with the wheel as it ages rather than crack, and stay sealed against mould through months on the shelf.
Post-harvest coatings for citrus, apples and other fresh produce. A thin wax layer slows moisture loss and adds shine, extending shelf life between packhouse and shelf.
Carriers, release agents and processing aids where the material is present in or on the food. Pharmacopoeia and food-grade white oils and waxes, with the eligibility confirmed before you sample.
The wax and resin inside the gum base decide how it chews: soft at first bite, elastic through the chew and never tacky against the wrapper. Every grade has to be odourless, tasteless, food-additive pure and identical batch after batch.
Wax cracking off the rind. Coating pinholes letting moisture through. A wrapper that blocks in the stack. Most line problems come down to a handful of causes, and we have worked through them on factory floors across the region. That work happens on the floor rather than on a website, so send it to us or ask for a visit. It does not have to be our grade.
All required documentation available on request.
A line or two about what you are making is enough to start — we’ll take it from there.