Material iteration upgrade achieves dual breakthroughs in safety and functionality
Release time:2025-10-16
The material innovation in the cooked food container industry focuses on the two core aspects of "safety protection" and "functional adaptation", promoting continuous optimization of product performance. In terms of material selection, food grade PP (polypropylene) is still the mainstream, accounting for 68%. Its high temperature resistance (120-140 ℃) and oil resistance can meet the needs of microwave heating and long-term storage of cooked food. At the same time, the application proportion of composite materials has significantly increased, with PET/PP composite film containers accounting for 22%, which combines the advantages of transparency, visibility, and puncture resistance, and is suitable for packaging sauce braised and fried cooked food; Although the proportion of EVOH barrier film containers is only 10%, the growth rate is the fastest, with a year-on-year increase of 35%. Its excellent oxygen barrier properties can extend the shelf life of cooked food by 3-5 days, making it the first choice for high-end cooked food brands.
In terms of functional innovation, the design of "one device for multiple uses" has become a trend. More than 58% of mainstream products have dual functions of "microwave heating+refrigeration preservation", and some high-end containers also have exhaust valve designs to solve the problem of soup splashing during microwave heating; For cooked food with soup such as braised dishes and cold dishes, the penetration rate of leak proof locking technology has exceeded 70%, and the leakage rate is controlled below 0.3%; In addition, products with tearable opening and partitioned storage design account for 35%, further improving the convenience of use. Among them, partitioned containers have a penetration rate of over 40% in household shared packaged food.
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