The argument usually goes like this: the brand team wants kraft takeaway boxes because brown board signals a natural, modern food brand, and the operations team worries that the logo will look muddy and that grease will show. Both are partly right. Kraft suits bold, dark brand colours and oily menus, where it hides grease marks; a white printing surface (SBS, FBB or CKB) is the better choice when exact colour matching or photography matters. The boards also differ in strength when damp and in what can honestly be claimed about them, so the decision rests on the menu and the brand colours, not on fashion. For the full range of formats, see custom printed takeaway boxes.
What do "kraft" and "white" mean for takeaway box board?
"Kraft" boxes are usually made from unbleached kraft board, brown on both sides, often with a PE or dispersion barrier on the food side. "White" boxes use either solid bleached board (SBS), folding boxboard (FBB) with bleached outer layers, or coated kraft back board (CKB, also called CUK), which has a white coated printing surface on a brown kraft base. The labels describe the appearance more than the fibre.
| Board | Outside surface | Inside surface | Fibre | Typical takeaway uses |
|---|---|---|---|---|
| Kraft board (brown both sides) | Brown, uncoated or lightly treated | Brown, usually with barrier | Unbleached virgin kraft (recycled kraft exists but needs care for food contact) | Meal boxes, noodle boxes, salad boxes |
| White-top kraft | White-ish uncoated top ply | Brown | Bleached top ply over unbleached kraft | Simple brand prints with a lighter look |
| CKB / CUK (coated kraft back) | White, coated, print-ready | Brown | Unbleached kraft with coated white top | Chicken boxes, wet-food trays, carriers |
| SBS | White, coated | White | Bleached chemical pulp | Premium meal boxes, scoops, gable boxes |
| FBB | White, coated | White or cream | Bleached outer plies, mechanical pulp middle | Fries scoops, trays, dry foods |
For a deeper comparison of white boards, see FBB vs SBS vs WLC: choosing paperboard for cartons; for paper grades generally, packaging paper grades explained.
How does print look on kraft compared with white board?
On brown kraft, inks print darker, less saturated and with less contrast, because the substrate shows through transparent process inks. Black, dark brand colours and bold line work look good; pale colours, pastels and photographic images do not reproduce well unless an opaque white ink is printed underneath. On white SBS, FBB or CKB, brand colours, fine type and images reproduce accurately.
| Print factor | Brown kraft board | White board (SBS, FBB, CKB) |
|---|---|---|
| Colour accuracy | Shifts darker and warmer; hard to match brand references | Close match achievable to spot colour references |
| Pale and pastel colours | Largely disappear without white underlay | Reproduce normally |
| Photographic images | Muddy unless printed on a white underlay | Good, especially by offset |
| Fine text and thin lines | Acceptable at sensible sizes; surface is rougher | Sharp |
| Typical print process | Flexo, one to three spot colours common | Sheet-fed offset for detailed work; flexo also used |
| Opaque white ink | Possible, adds a print unit and cost; coverage varies | Not needed |
| Varnish | Less visible gloss on uncoated kraft | Gloss or matt effects visible |
A practical approach for kraft is to design for it rather than adapt a white-board design: one or two strong colours, generous line weights, and the brown board used as a colour in the design. Colour references should be agreed on the actual board, because a spot colour printed on kraft will not match the same reference on white. Pantone vs CMYK in packaging explains how to manage that, and flexo vs offset printing explains why the board often decides the process.
Which shows grease and moisture more?
White board shows grease spots and sauce stains most clearly, because translucent grease marks contrast with the white surface. Brown kraft hides light grease marks better, which is one practical reason it is popular for oily food. Neither colour changes how much grease actually gets through; that depends on the barrier and the structure.
If a menu includes greasy or saucy items and the brand wants white, plan for an inside barrier and keep cut edges away from the food (see takeaway boxes for hot, wet and saucy food). If the brand wants kraft for greasy food, remember that grease-resistant chemistry must be fluorine-free under the EU PPWR PFAS limits applying since 12 August 2026; see PFAS-free food packaging.
Is kraft board stronger than white board?
Unbleached kraft fibre is long and strong, so kraft board and CKB typically have good tear resistance, fold endurance and stiffness when damp, which suits wet and heavy foods. SBS is also a strong, clean board. FBB has high dry stiffness for its weight but its mechanical-pulp middle layer softens faster at cut edges and in steam. In practice, the strength difference between a good kraft board and a good SBS at the same caliper is smaller than the difference between either of them and FBB in wet conditions.
| Property | Kraft board / CKB | SBS | FBB |
|---|---|---|---|
| Dry stiffness per gsm | Good | Good | Very good |
| Stiffness when damp or steamed | Very good | Good | Moderate |
| Tear and fold strength | Very good | Good | Moderate |
| Edge wicking (uncoated edge) | Moderate | Moderate | More pronounced |
| Print surface | Rough (kraft) / smooth (CKB) | Smooth | Smooth |
Values vary by mill and grade, so final board selection for a given box is confirmed at quotation and technical review.
Food contact: virgin fibre, recycled fibre and inks
For direct food contact, both kraft and white boards are normally made from virgin fibre. Recycled-fibre boards can carry mineral oil residues and other contaminants from recovered paper, so they are generally used for food contact only with a functional barrier or for indirect contact. A brown colour does not mean recycled content, and a white board is not automatically virgin; ask for the fibre composition.
EU buyers usually expect a declaration of compliance referencing Regulation (EC) 1935/2004, with BfR Recommendation XXXVI commonly used as the benchmark for paper and board, and good manufacturing practice under Regulation (EC) 2023/2006, which includes preventing ink set-off onto the food-contact side. Mineral oil barrier options are discussed in mineral oil barriers and food-safe cartons, and documentation for each market in food-contact packaging compliance in the EU, UK and US.
Is kraft the more sustainable choice?
Not by default. Unbleached board skips the bleaching step, but the environmental profile of a takeaway box depends more on fibre source, board weight needed for the job, the barrier (PE, dispersion or none) and whether the box is recyclable in the destination market. A heavier kraft box with a full PE coating is not obviously better than a lighter white box with a dispersion barrier.
This matters for claims. In the EU, the Empowering Consumers Directive (EU) 2024/825 applies from 27 September 2026 and restricts generic environmental claims such as "eco-friendly" or "green" unless backed by recognised excellent environmental performance; environmental labels must be based on certification schemes. In the UK, the CMA's Green Claims Code applies, and the DMCC Act 2024 allows the CMA to fine directly. A brown box should not be used, in copy or imagery, to suggest an environmental benefit the brand cannot substantiate. Recyclable, compostable and biodegradable packaging explains what each claim requires.
Under the EU PPWR, recyclability grades will apply to packaging from 1 January 2030. For board boxes, the barrier and the proportion of non-fibre material are likely to matter more to the grade than the colour of the board.
Cost: is kraft cheaper than white?
Sometimes, but not reliably. Board prices move with pulp markets and vary by grade and mill; uncoated brown kraft board is often less expensive than SBS, while CKB and FBB sit in between depending on the market. Print costs can reverse the picture: a kraft design that needs an opaque white underlay adds a print unit. Compare complete quotations for the same box in each board rather than assuming. Custom packaging cost drivers explains how board, print and run length combine.
How to choose: kraft or white for your takeaway boxes
| If your situation is... | Lean towards | Why |
|---|---|---|
| Bold, dark brand colours; natural or street-food brand | Kraft board | Colours read well; brown suits the brand |
| Exact brand colour matching or photographic imagery | SBS or CKB (white face) | Accurate colour and detail |
| Oily food and grease marks are a concern | Kraft, or white with inside barrier | Kraft hides marks; barrier stops penetration |
| Wet food with long delivery holds | CKB or kraft board with barrier | Good wet stiffness |
| Dry fried items, short hold, price-sensitive | FBB or SBS | Good stiffness and print at lower weights |
| Range shared across many SKUs | One appearance for the whole range | Simpler colour matching and production |
A consistent appearance across the range usually matters more than which appearance is chosen. Mixing kraft and white boxes in the same order creates two colour standards and makes the brand look inconsistent; the guide to reducing takeaway packaging SKUs covers range consistency. For noodle boxes specifically, see the noodle boxes and takeout pails guide.
What to include when asking for kraft or white box quotations
- The board appearance wanted (brown kraft, white-top kraft, CKB, SBS or FBB), or ask for a comparison.
- Brand colour references and whether they must match exactly.
- Artwork, with a note on whether white underlay is acceptable on kraft.
- The foods and hold times, so barrier and board weight can be recommended.
- Any environmental claims you intend to make, so documentation can be checked against them.
- Destination markets and volumes per format.
Printed samples on both boards are the clearest way to decide. Start from the custom printed takeaway boxes page or send your brief through the quotation request page.