Choosing takeaway packaging means balancing food performance, cost, branding and sustainability. Here's how bagasse, recyclable plastic and paper-based options compare for the most common UK takeaway use-cases.
Bagasse (moulded sugarcane fibre)
Strengths: home- and industrially-compostable, sturdy, handles hot, wet and oily food, microwave- and freezer-safe, no plastic feel.
Trade-offs: not see-through, and unit cost can sit slightly above basic foam. Best for hot mains, curries, burgers and meal boxes.
Recyclable plastic (rPET and PP)
Strengths: crystal-clear, rigid, leak-resistant and great for cold display. rPET with high recycled content keeps you clear of the Plastic Packaging Tax.
Trade-offs: recycling depends on local kerbside acceptance and clean sorting. Best for salads, cold deli, desserts and anything where visibility sells.
Paper and board
Strengths: widely recyclable, easy to brand, lightweight. Kraft boxes, noodle boxes, paper bags and greaseproof wraps cover a huge range of food.
Trade-offs: needs the right grease barrier for very wet or oily food. Best for dry, baked, fried and ambient items.
Quick recommendation by food type
Hot mains / curries / burgers: bagasse boxes and clamshells.
Cold / salads / desserts: recyclable rPET with a clear lid.
Fish & chips / fried / bakery: greaseproof board and kraft.
Pizza: corrugated kraft pizza boxes, custom-printed.
The bottom line
There's rarely one winner across a whole menu. The best operators mix materials by food type, lead with recyclable or compostable options, and custom-print the hero lines to carry the brand. A supplier who offers all three lets you optimise per product rather than compromise across the board.