Foodservice packaging such as plates, cups, cutlery, wraps, and containers must reliably resist water, oil, and heat in order to maintain performance and food safety. These barrier properties have been achieved by applying polymer-based coatings or laminates, including polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polylactic acid (PLA), polyhydroxyalkanoates (PHA), and polybutylene succinate (PBS). These materials provide effective moisture and grease resistance, enable heat sealing, and support demanding applications such as hot beverage cups that require extended thermal and liquid exposure performance. 

However, evolving regulatory frameworks are redefining how plastic-containing materials are classified and managed. In the United States, legislation such as California’s Senate Bill 54 establishes an extended producer responsibility framework and requires that packaging materials meet defined recyclability or compostability standards, including provisions affecting plastic components in fiber-based products. In certain applications, materials may also need to be allowable agricultural organic inputs under the requirements of the United States Department of Agriculture National Organic Program. Similarly, regulatory and market pressures in Europe are tightening expectations around plastic use in fiber-based packaging and increasing scrutiny of material recoverability and end-of-life outcomes. 

As a result, there is a growing need for alternative barrier technologies that can be integrated into fiber-based foodservice products to provide durable water and grease resistance while maintaining manufacturability and regulatory compliance.