How to Choose the Right Stretch Film Thickness for Food & Snack Packaging?
1. Introduction
Choosing the correct stretch film thickness is essential in food and snack packaging to maintain hygiene, freshness, and physical protection. An inappropriate gauge can lead to contamination, spoiled snacks, or damaged pallets—all impacting brand reputation and cost.
2. Understanding Stretch Film
Stretch film (LLDPE-based) is a flexible plastic wrap used to secure and protect packaged goods. Common forms include hand-film and machine-film (pre‑stretched). Thickness is measured in microns (µm) or gauge (1 gauge ≈ 0.01 mil). High stretchability (200–400 %) allows films to wrap tightly and recover shape.
3. Factors When Choosing Film Thickness
• Product Type & Weight
Delicate snacks and lighter goods (e.g. chips, nuts) typically require lighter film—approx. 12–15 µm (47–60 gauge). Heavier or edged products (e.g. cooked meats, sharp-edge snacks) need 25–30 µm (100–120 gauge) for puncture resistance.
• Shelf Life & Protection Needs
Stretch films with good barrier/cling preserve freshness and resist moisture. High‑temperature sterilizable films (up to 121 °C) are essential for vacuum-packed cooked meat packaging.
• Application Method (Hand vs. Machine Wrapping)
Hand wrapping: thicker films (23–35 µm) preferred to resist tearing and allow manual tension.
Machine wrapping: thinner base film (12–23 µm) that can be pre‑stretched (200–300 %) achieves final thickness and strength while reducing material cost.
• Load Size & Volume
High pallet volume requires efficient machine-film for speed; delicate smaller runs may use hand-film to reduce waste and cost.
• Cost vs. Sustainability
While thicker film costs more per roll, «d‑ gauging» may not save cost if more wraps are needed. A cut‑and‑weigh efficiency test often reveals that 80 gauge machine film uses less material overall than thinner films requiring more revolutions.
• Environmental Conditions
Temperature and humidity affect cling. High heat may weaken adhesion; cold may make film brittle. Storage at controlled temperatures is recommended.
4. Benefits of Thicker Film
Excellent puncture & tear resistance (ideal for cooked meats, long transport).
Superior load stability with fewer wraps—reduces film usage despite thicker gauge.
Strong film memory retains package tightness after process.
5. Benefits of Thinner Film
Lower cost per roll, easier handling.
Highly stretchable pre-stretch films save material in high‑volume automated wrapping.
Sustainability benefits through reduced plastic usage.
6. How to Select the Optimal Thickness for Your Products
• General Guidelines
Product Type | Suggested Film Thickness |
Light snacks, crackers | 12–15 µm (47–60 gauge) hand or pre-stretched |
Standard packaged snacks | 17–20 µm (67–80 gauge) machine film |
Fresh/vacuum-packaged meat | 25–30 µm (100–120 gauge), high-temperature deep-draw bottom film |
• Testing & Customization
Conduct a cut‑and‑weigh test: wrap a pallet using current film and new higher‑gauge recommendation; compare total film weight required. Often fewer revolutions of thicker film result in lower total material usage.
• Industry Best Practices
Use 80 gauge as a standard highly versatile baseline for pallet wrapping (commonly supports loads of ≈2,200–2,400 lbs).
For heavy or sharp‑edged loads, move to 90–100 gauge and above.
7. Huasu’s Advantage and Product Integration
Founded in 1993, Huasu Packaging Company occupies 10,000 m² with fixed assets of ¥10 million, and employs 130 staff. Annual output value ≈ ¥20 million. We specialize in high‑barrier stretch films and vacuum packaging films using Japan-imported raw materials and advanced multi-layer cast and extruded technology.
Our high-temperature deep-draw bottom film achieves:
High barrier performance
Excellent vacuum retention
Puncture resistance
Sterilization tolerance up to 121 °C for extended shelf life of cooked meats
Our low-temperature deep-draw films offer similar barrier and vacuum properties and enable steam cooking at 100 °C—ideal for long-term storage of deli and snack meat products.
We employ 5-layer cast extrusion lines, 6-colour plastic printing, dry compound machines, multimedia bag makers, and slitting lines—8 production lines in total—delivering customizable thicknesses from 12 µm to 30 µm to meet both snack and cooked meat packaging needs.
For tailored solutions or sample testing, contact:
Request a Quote: Click here to request a quote or sample
Contact Us: Email us at zhugeorge158@gmail.com for more information or inquiries.
Visit Our Website: Explore our full range of packaging products on www.huasupackaging.com .
8. Conclusion & Call to Action
Choosing the right stretch film thickness requires balancing product fragility, weight, wrapping method, cost-efficiency, and environmental factors. Huasu Packaging combines advanced technologies and proven materials to help food and snack producers optimize packaging performance with both high quality and cost-effective stretch film solutions.
Contact us at Huasu Packaging to request bespoke samples, technical consultation, or a cost-benefit cut‑and‑weigh analysis tailored to your product line.
