Paper, cardboard, and cardboard: the material serves as the basis for many different types of food packaging, from gusseted bags to wrapping paper, baking tins, and filling material to cups and boxes. 

Apart from this diversity, paper packaging offers the advantage that it is easy to print on. Made from a natural raw material, they also score points with their ecological balance, which is why they are also highly regarded by consumers.

While technology and further processing as well as the variety of paper types have changed over the thousand-year history of paper production, the basic principle is still the same: fibers from the raw material wood are dissolved in water and dried on a sieve to form a fleece – the paper.

When choosing paper packaging for food, the most important thing is whether it is dry, moist, or greasy. Since paper is only suitable for dry things and otherwise soaks through, a special paper or coating is required for moist or greasy things. 

In addition, dry food can come into contact with paper with recycled content if the packaging is food-approved. If the food is moist or greasy, the coated paper box should be used for packaging. 

Both kraft paper and tissue paper can also be used for greasy and moist food – if it has the appropriate coating. One way to do this is to laminate kraft paper with plastic film, making it greaseproof and waterproof. This is used for snack bags or wrapping paper. In contrast, tissue paper – in the case of cream cover paper – is covered with a layer of wax.

Parchment replacement paper is mainly known in everyday life as greaseproof paper. It is very similar to kraft paper – with the difference that it is also suitable for greasy food without a coating. In addition, unlike kraft paper, it is smooth on both sides. 

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