Food packaging fails in specific ways: a hot box goes soggy, a greasy pastry stains through the panel, a frozen carton picks up condensation and the print lifts. So the useful first questions are not about print at all. Is the food hot when it goes in, does it release grease or moisture, and does it get frozen? Answer those three and the board, the coating and the construction mostly select themselves.
Heat, grease and moisture
Hot food gives off steam, and steam trapped inside a sealed box condenses on the lid and drops back onto the food. That is why hot formats usually carry vent holes or a slightly loose closure, and why a beautiful airtight box is often the wrong answer for anything fried. Greasy food needs a grease resistant board or coating, otherwise the panel darkens within minutes and the graphics disappear under a stain. Frozen and chilled products face the opposite problem: humidity on the outside of the pack, which is why uncoated kraft is a poor choice straight out of a freezer case.
Tell us the food, the temperature it is packed at, and where it sits between your kitchen and the customer. We will confirm on the quote which board and coating we can run for that use. We do not certify regulatory compliance for food contact, so confirm the requirements that apply to your product and your jurisdiction before you print.
Formats by what the food does
| Food behaviour | Construction that usually suits it |
|---|---|
| Hot and steaming (fried items, bakes) | Vented carton or clamshell, loose closure, grease resistant board |
| Delicate and stacked (cakes, pastries) | Flat bottom box with a window, insert or pad to stop sliding |
| Dry and packaged (bars, snacks, tea) | Printed folding carton around an inner bag or wrapper |
| Frozen retail | Coated carton, plus a corrugated shipper for cold chain transit |
| Portable and carried (takeout, meal kits) | Handle box or auto bottom carton rated for the loaded weight |
Sizing around the portion, not the product
Food sizing is done around the portion at the moment it is packed, not the recipe. A twelve inch pizza is not a twelve inch box. A dozen cookies packed warm take more headroom than a dozen packed cold. If you already have a tray, a liner or a container going inside the box, measure that at its widest point and send us the number. If you do not, send the product and the count per box and we will work the fit out on the dieline, which is included.
Minimums, price and lanes
The minimum is 100 boxes per design, which is low enough to run a seasonal item or test a new menu format without committing to a pallet. Pricing starts from about $0.48 per unit at bulk volumes and is confirmed in writing on your quote. The die, the plates, design support, US shipping and a digital proof are included.
Turnaround is quoted per product across three lanes: rush is expedited production plus air freight, standard is air, cost saver is sea. The floor is from about 7 business days, plus 2 to 5 for delivery, and specialty imported items can run up to about 12 weeks. Rush adds about 7 to 25% depending on the job. Production runs at our two plants, West Chicago in the US and Guangzhou in China.
For a specific format, see custom waffle packaging or wholesale bakery boxes. To price your own, send the food, the portion size and the quantity through the quote form.
