Food and beverage buyers increasingly specify thermoformed food trays instead of injection moulding or corrugated board. Here is where they are used and why they work.
Everything here can be checked on a real sample before you commit to a production order.
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; 1 to 8 compartment layouts; gauge 0.30 to 1.20 mm. Materials most often specified are Polylactic Acid, Polyethylene Terephthalate, Polystyrene, Polypropylene, 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 dairy tubs, ready meal trays, takeaway containers.
The table below summarises the values that usually decide the material choice.
| Material | Density | Tensile strength | Service temperature |
|---|---|---|---|
| Polylactic Acid | 1.24 g/cm³ | 50-60 MPa | up to 55°C (HDT) |
| Polystyrene | 1.04-1.06 g/cm³ | 30-50 MPa | -20°C to 70°C |
| Recycled PET | 1.35-1.40 g/cm³ | 45-65 MPa | -40°C to 70°C |
Polypropylene is frequently the default selection here: PP is the lightest mainstream packaging resin and keeps its shape under repeated flexing.
The list below covers both high volume and specialised uses.
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.
Use this checklist when comparing two or three supplier quotations.
Send this list to your supplier with the drawing and you will receive comparable quotations from every factory you contact.
For standard sizes and colours the minimum is usually one pallet or one production run; for custom tooling the economic minimum depends on the tooling cost amortised over the expected volume. Send us your annual volume and we will calculate the break even point.
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.
Yes. Standard samples are normally free of charge and shipped within three working days; custom samples are charged at cost and credited against the first production order.
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.
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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