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Thin-wall packaging

— APPLICATION

PP for thin-wall packaging and food containers

Picking a PP grade for thin-wall packaging starts with the longest flow path in your mould. Margarine tubs, yoghurt cups, deli containers and their lids are moulded with walls often under a millimetre thick, in cycles counted in seconds. The melt has to reach the far edge of the rim before it freezes. Here we explain how flow, nucleation and copolymer type trade against each other, and show the grades we can supply.

Nested thin-wall plastic tubs and cups beside two clear rectangular food containers, one with a teal snap lid

— REQUIREMENTS

What a thin-wall pack has to do

A tub that short-shots at the rim is scrap. A lid that warps will not snap on, and cups that stick together in the stack stop the filling line. The part also has to come out of the mould stiff enough for a robot to pick it straight away.

Then comes the supply chain. Ice cream and frozen meals are filled, frozen and handled in a cold store, where a brittle wall cracks. Desserts and salads are sold through the wall, so clarity counts. Anything holding butter, dairy or water must not pick up a taste or smell from the pack.

— SELECTION

Choosing PP for thin-wall injection moulding

Start with the ratio of flow length to wall thickness, not the wall alone. The higher that ratio, the higher the melt flow rate you need. Thin-wall grades run far above general injection grades, and the highest-flow grades fill long paths and multi-cavity tools at lower pressure.

Then pick the polymer type by what the pack goes through:

  • Impact copolymer for frozen food, ice cream and packs that get dropped cold. It is opaque or milky.

  • Random copolymer for clear cups and tubs. A clarifier raises transparency, but cold impact is lower than an impact copolymer's, so read the test temperature on the data sheet.

  • Homopolymer for stiff, thin lids and cups kept at room temperature. Metallocene homopolymers add low warpage and low taste and odour.

Antistatic additives keep dust off stored cups and lids. For food packs, ask for a grade with a documented taste and odour profile.

— GRADES

Grades we can supply

Compare melt flow at 230 °C/2.16 kg against your flow length first.

— NEED HELP CHOOSING?

Not sure which grade fits?

Send us the part drawing, the wall thickness, the cavity count and the cycle time you are aiming for.

— PROCESSING

Mould, cycle and labels

Most thin-wall packs are injection moulded in multi-cavity or stack moulds, where a second of cycle time matters. Some clarified random copolymers are made to run at lower melt temperatures, which cuts cooling time. If you in-mould label, the label goes in with every shot, so tell us the label material along with cavity count and cycle target. Formed cups and trays are covered on sheet and thermoforming.

Injection moulding

Sheet extrusion/thermoforming

— DOCUMENTATION

Food contact and recycled content

Under Regulation (EU) No 10/2011, a plastic food container may not release more than 10 mg of its constituents per dm² of food-contact surface into food simulants. The converter shows this for the finished pack and issues the declaration of compliance. The producer's declaration for the grade, which we pass on, supports it. From 2030 at the earliest, Regulation (EU) 2025/40 requires at least 10% post-consumer recycled content in contact-sensitive plastic packaging made from plastics other than PET.

— FAQ

Common questions

Which melt flow rate do I need for thin-wall moulding?

Why choose nucleated PP for food containers?

Is PP for yoghurt cups moulded or formed?