Greaseproof Food Wrapping Paper

A takeaway counter gets through wraps faster than almost anything else on the pass, and the cost of getting them wrong never shows up on the invoice — it shows up as grease marking the outer bag, a wrap that will not fold flat, or a sheet the wrong size for the press.

Coating, cutting and printing are carried out at our converting partner, to a specification you set; we handle the sourcing, the grade selection and the paperwork around it. Food-grade virgin wood pulp is the base. The barrier is what actually decides the job — silicone for short contact, a water-based coating where the pack has to stay fluorine-free, PE lamination where the contact runs long. Portion size, artwork and dispense format are yours to choose.

Where Greaseproof Food Wrapping Paper Is Used

Anywhere food is wrapped, lined or separated before it reaches the customer or the next step in the process:

• QSR and takeaway — burger, sandwich and kebab portions, folded or banded at the pass.
• Delis, bakeries and sandwich bars — counter wraps and portion sheets for cut-to-order service.
• Foodservice and catering — tray and basket liners in the pass, on the hot line and in the holding area.
• Food processing and freezing — interleaving sheets between patties, cheese slices, portions and frozen items, so they release cleanly instead of tearing.
• Retail and private label — printed wraps, deli sheets and interleaving packs sold under your own brand.

A wrap is rarely bought on its own — it travels with the liners, bags and labels that go out on the same order. See Foodservice, Catering & Kitchen for how they are specified together as one kit, or the hub Baking & Food Paper for the rest of the range.

Key Features

Grease resistance matched to the food, not guessed

The barrier is chosen against fat content and contact time rather than by habit. Silicone-coated is the general-purpose route for short-contact service. Water-based coated is the fluorine-free route where the pack has to stay clear of PFAS, and it is the same coating system as our water-based coated burger wrappers. PE-laminated holds where contact is long and moisture is the harder problem. Tell us the food and we will confirm the grade rather than assume it.

Cut size follows the portion, not the catalogue

Give us the footprint of a wrapped burger, a portion of deli slices or a lined basket, and the sheet is cut to it. Nothing is trimmed at the pass, there is no off-cut to throw away, and two operators on the same station produce the same fold. On most wrap lines that is where the waste sits, and it is cheaper to remove at the cutter than at the counter.

Printed to your brand

Food-grade ink printing of a logo, a pattern or a full brand design, in the colours you run. The wrap is one of the last surfaces the customer touches before the food, so it is worth carrying the brand there rather than shipping a plain sheet and paying again for a sticker.

Supplied the way your counter dispenses it

Flat sheets for hand wrapping, interleaved stacks that release one at a time on a busy counter, or rolls where the line pulls paper continuously. How the paper comes off the stack decides how much of it is wasted, and it is worth settling before the grade.

Technical Specifications

The grades below cover most of the wrap specifications we are asked for:

• Base paper: food-grade virgin wood pulp, 35 / 38 / 40 / 60 gsm; white, kraft (natural brown) or printed
• Barrier: silicone-coated; water-based coated (fluorine-free); PE-laminated for the longest contact times
• Stock cut sizes: 15×15 to 30×40 cm sheets; rolls 30 / 38 / 45 cm wide

Outside this range nothing is fixed. A cut, a barrier or a print run is built to the order — give us what is being wrapped and where it is sold, and the grade sheet comes back matched to it.

Where the sheet lines a tray, a heavier grade resists cockling; where it closes around a portion, a lighter one folds tighter. Settle that before the barrier.

How to Select and Order

• Start from the food, not the paper — fat content and contact time decide whether you need silicone-coated, water-based fluorine-free or PE-laminated.
• Measure what the food occupies once it is wrapped — that figure, not the plate size, is what the cut is built on.
• Decide the dispense format from how the counter works — flat sheets for hand wrapping, interleaved stacks where speed matters, rolls where the line pulls paper continuously.
• Pick the colour and the print to suit where it is sold — kraft where a natural look carries, white where the food should read clean, printed where the brand has to travel out with the portion.
• Give us four things — the food, the portion, the market it ships to, and the volume — and we will come back with grade, cut, print and paperwork. Request a quote or sample.
• EU food-contact packs. PFAS restrictions apply to food-contact packaging from 12 August 2026 — tell us the destination market and the food type, and we will confirm the grade, the grease-resistance route and the documents you need. Fluorine-free options are available on request; compliance documentation is provided offline, and we do not publish certificate numbers online.

FAQ

Is greaseproof paper the same as parchment?

No, and they do different jobs. Parchment is a treated grade built for oven heat and clean release; greaseproof is a barrier for wrapping, lining and interleaving at serving temperature. Where a kitchen is choosing between them at the pass, the deciding factors are contact time and how fatty the food is. For the baking side, see Pre-Cut Parchment Sheets.

Is the paper fluorine-free?

It depends on the barrier, so we confirm it per grade rather than per page. Silicone-coated and water-based coated grades are fluorine-free; PE-laminated wraps use a plastic film and are not. If your market restricts PFAS in food-contact packaging, tell us the destination and the food type and we will confirm the grade and the documentation you need — provided offline.

Can the wrap carry our logo?

Yes — food-grade ink, your artwork, printed in the run. How many colours you use, how heavily the design covers the sheet and how long the run is all bear on what is worth setting up, so send the artwork with a quantity and we will say what is practical.

Can it be used for hot food or in the freezer?

That is decided by the barrier and the basis weight, and the two ends of the range pull in opposite directions: heat, moisture and a long hold want one specification, frozen interleaving wants another. Send the food, the temperature and the contact time and we will name the grade.

Related: Pre-Cut Parchment Sheets · Cake Cups & Liners · Foodservice, Catering & Kitchen

Base papers: Water-based Coated Burger Wrappers · Water-based Coated White Kraft Paper · Water-Based Coated Unbleached Kraft Paper