In food and beverage projects, thermoformed food trays is only acceptable when the paperwork is right. This article maps the standards, test methods and documents you should ask for.
This guide is written for engineers, purchasers and project managers who need a practical answer, not a resin data sheet.
This category covers a family of products rather than a single item. In practice a buyer defines thermoformed food trays by three things: the base resin, the format or dimension, and the performance or certification level it has to meet. Typical options in this category include barrier EVOH/PE structures; freezer grade to -20°C; 1 to 8 compartment layouts. Materials most often specified are Polypropylene, Recycled PET, Polyethylene Terephthalate, Polylactic Acid, and the choice between them changes stiffness, temperature resistance, chemical behaviour and price.
In the food and beverage sector the decision is usually driven by food contact compliance and migration limits, with seal integrity as a secondary requirement. Typical end uses include bakery inserts, dairy tubs, ready meal trays.
These figures are typical for commercial grades and should be confirmed against the supplier's certificate for your specific lot.
| Material | Density | Tensile strength | Service temperature |
|---|---|---|---|
| Polyethylene Terephthalate | 1.35-1.40 g/cm³ | 50-70 MPa | -40°C to 70°C |
| Recycled PET | 1.35-1.40 g/cm³ | 45-65 MPa | -40°C to 70°C |
| Polylactic Acid | 1.24 g/cm³ | 50-60 MPa | up to 55°C (HDT) |
Polypropylene is frequently the default selection here: PP is the lightest mainstream packaging resin and keeps its shape under repeated flexing.
Paperwork matters as much as the part itself in regulated markets.
Ask the supplier to state the standard number, the test method and the result on the certificate. A test report without a standard reference is difficult to defend during an audit.
Beyond the base resin, most suppliers offer UV stabilised, food contact, flame retardant, anti-static and recycled content versions of the same product. Ask which additive package is included, because it is often the difference between a part that lasts three years and one that lasts ten.
Each step below has its own control points, and skipping one of them is where most defects start.
Secondary operations such as printing, welding, machining and assembly are often cheaper to do in the same factory, and they reduce the risk of mismatch between components.
Work through these points in order and most specification mistakes disappear.
Send this list to your supplier with the drawing and you will receive comparable quotations from every factory you contact.
We can provide ISO 9001 quality system documentation, material certificates, RoHS and REACH statements, and where applicable food contact, flame retardancy or drinking water approvals. Tell us your target market and we will match the document set.
Colour is controlled with a masterbatch reference approved by the customer, and every production lot is checked against the approved sample under standard lighting before shipment.
Standard production tolerance follows the relevant ISO or DIN tolerance class for the process; tighter tolerances are possible after machining or grinding, but they add cost. Define the tolerance only on the functional dimensions.
A new tool typically takes 25 to 45 days depending on cavity count and complexity, followed by T1 samples within one week. Existing tools can usually start production within 10 to 15 days of order confirmation.
Standard packing is export cartons on fumigation-free pallets, with custom labelling, barcode and retail packing available. We also handle consolidated containers and door to door delivery.
If you are planning a new food and beverage project, send us your drawing, annual volume and target properties, and we will come back with a material proposal, a tooling plan and a budget quotation.
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