Blog & Insights | Bofeng New Materials

Baking Tray Paper: How to Choose the Right Paper for Your Baking Trays and Ovens

The sheet under your bakes does three jobs at once — it stops sticking, holds back grease, and separates food from the metal.

Steamer Liner Paper: How to Choose the Right Paper for Bamboo Steamers and Dim Sum

Steaming is a different world from baking. Inside a bamboo or metal steamer the liner works at boiling point (~100 °C at standard atmospheric pressure) in humid, condensing steam — not

Food Absorbent Pads: What They Do in Fresh Food Packaging

Moisture differs by category: fruit condensation, meat purge, seafood melt water. This overview maps what absorbent pads manage in each and routes you to the matching line.

Fresh Food Absorbent Pads: A Sourcing Guide for Exporters and Packers

Export sourcing guide to absorbent pads: place them in the packing chain, share SKUs, collect food-contact documents, and secure supply through samples and inspection.

Fresh Absorbent Pad Materials: How to Choose the Right Construction

Absorbent pad materials explained: the top web, core and barrier that make up a pad, and how to choose SAP, paper or bio-based for meat, seafood and produce trays.

Meat Tray Absorbent Pads: Retail Display vs Foodservice Packs

Retail display trays and foodservice pre-packs put opposite demands on an absorbent pad — this guide separates the two jobs and maps the right meat tray pad to each.

Meat Packaging Pads: How to Read a Spec and Write an RFQ

How to read a meat pad spec sheet — dimensions, gram weight, layer structure, absorbency and its test method — and what to write in an RFQ for comparable quotes.

Soaker Pads for Meat Trays: Sizing the Pad to the Tray

A repeatable way to size an absorbent pad to a meat tray: measure the inner base, allow the clearances, choose a capacity band, then prove the size with a purge test.

Meat Packaging Absorbent Pads for Case-Ready and MAP Lines

A pad is not optional on case-ready, MAP and skin lines. This guide covers what it must do before the seal, where sealed-tray water comes from, and rolls vs sheets placement.

Absorbent Pads for Meat Packaging in Supermarket Backrooms

Should a supermarket backroom pad its meat trays? Weigh leakage into the display case versus pack looks, then use the scenario table and learn when a pad can be left out.

Absorbent Pads for Meat Packaging in Export and Long Cold Chains

In export and long cold chains the pad is the only drainage layer still working after the carton seals: how condensation, stacking and vibration set its capacity and format.

Meat Soaker Pads: How to Match the Pad to the Tray and the Cut

Buying meat soaker pads? Match capacity and size to your tray, cut and purge level with a decision table, then route sizing, automation, export or RFQ questions onward.

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