Food Grade Double-Sided Tape: Uses, Types and What to Check

Double-sided tape is used in food processing, packaging and catering to fix liners, labels, panels and fittings without screws or glue. Not every double-sided tape is suitable for these settings, though. Many standard products contain adhesives or carriers that are not intended for use around food. This guide explains where food grade double-sided tape is used, how its construction affects performance and what to check before you buy.

What makes a double-sided tape “food grade”

There is no single universal label. In practice, a tape is described as food grade when its adhesive, carrier and liner are made from materials that the manufacturer states are suitable for food contact applications, and the supplier can back that statement with documentation. That documentation might refer to recognised rules such as FDA 21 CFR 175.105 for adhesives, or relevant European food contact regulations.

It is also important to know whether the tape is intended for direct contact with food, or indirect contact, such as bonding packaging components or equipment in a food area. Many double-sided tapes are approved only for indirect contact. If you are unsure which applies, read is duct tape food safe for an explanation of the terms.

Where food grade double-sided tape is used

• Liners and inserts. Holding paper, film or foam liners in trays, boxes and display packs.
• Labels and signage. Fixing labels, price tags and hygiene signs in preparation or storage areas.
• Packaging assembly. Bonding flaps, windows and closures on cartons and sleeves.
• Equipment fittings. Securing non-contact parts, such as sensors, guards and cable holders.
• Retail and display. Mounting shelf strips, ticketing and point-of-sale material in chilled cabinets.

Understanding tape construction

A double-sided tape has an adhesive on both faces. What sits between them, and how it is protected, determines how it performs.

Construction	What it is	Good for
Film carrier	Adhesive coated on both sides of a polyester or similar film	Strong, thin bonds, clean die-cutting, dimensional stability
Tissue carrier	Adhesive on a thin paper-like tissue	General paper and cardboard bonding, flexible and easy to handle
Transfer tape (no carrier)	A pure adhesive layer on a release liner	Very thin, invisible bond lines, bonding flexible materials
Foam core	Adhesive on both sides of a foam layer	Gap filling, uneven surfaces, vibration damping

Most tapes also come with a release liner, which protects the adhesive until you apply it. Check that the liner peels cleanly and does not leave fibres behind.

Choosing the adhesive

Acrylic adhesives

Acrylic is the most common choice for food-approved double-sided tapes. It has good resistance to ageing, moisture and a range of temperatures. It builds strength over time, so allow it to reach full bond before putting it under heavy load.

Rubber adhesives

Rubber-based adhesives offer high initial tack and low cost. They are less stable at temperature extremes and age more quickly, so they are more suited to short-term bonding in dry conditions.

Silicone adhesives

Silicone adhesives work at very high and low temperatures and on low-energy surfaces, but cost more. Use them where heat or special surface materials require it.

If you want to understand how these adhesive families work, read pressure sensitive tapes explained.

Conditions that affect performance

• Temperature. Check the range for application and for service. Some tapes must be applied above a minimum temperature, and fridge or freezer conditions need a tape rated for cold use.
• Moisture and condensation. Surfaces in chillers are often damp. A tape with moisture resistance and proper surface preparation holds better.
• Grease and oils. Food residues reduce adhesion, so clean surfaces first.
• Surface energy. Plastics such as polypropylene and polyethylene are difficult to bond. Use a tape designed for low surface energy materials or a suitable primer.
• Cleaning chemicals. Sanitisers and detergents can attack some adhesives, so check chemical resistance.

What to ask your supplier

1. Is there a declaration of compliance for food contact, and what standards does it refer to?
2. Is the tape suitable for direct or only indirect contact?
3. What temperature range applies to application and to service, including chilled or frozen storage?
4. How does it perform with moisture, oils and cleaning agents?
5. Does it leave residue, and can it be removed cleanly?
6. Can the supplier provide samples for testing in your actual conditions?

Application tips for a reliable bond

• Clean and dry the surfaces. Remove dust, grease and moisture.
• Apply at the recommended temperature.
• Press firmly. Pressure helps the adhesive flow into the surface and increases bond strength.
• Allow dwell time. Many adhesives reach full strength after 24 hours.
• Do not stretch the tape. Stretching creates stress that can lead to lifting.
• Test first. Trial a sample on the real materials in real conditions.

Common mistakes

• Using office or craft double-sided tape in food areas without documentation.
• Ignoring the condensation in chilled cabinets.
• Choosing a tape for strength alone and overlooking food compliance.
• Skipping a test on the actual packaging material.

Testing a tape before you commit

Data sheets give typical values, but your packaging, surfaces and storage conditions are unique. Before you buy in volume, run a short trial. Apply the tape to your real materials, using your normal process, and leave samples under realistic conditions: in the fridge, in a hot store room, under a load or through a wash cycle. Check the bond after one hour, one day and one week. Try to peel it off and note the residue. A simple test like this often reveals problems that the data sheet will not, and it gives you evidence to show an auditor that you chose the tape with care.

Storage and shelf life

Pressure sensitive tapes have a shelf life, commonly around one to two years if stored properly. Keep rolls in their original packaging in a cool, dry place away from direct sunlight and strong odours, and use older stock first. Tape that has dried out, yellowed or lost tack should be discarded, particularly where food safety is involved.

Frequently asked questions

Can double-sided tape touch food directly?

Only if the supplier states that it is intended for direct contact and provides documentation. Many are for indirect contact only.

Is double-sided tape safe in the freezer?

Some tapes are designed for low temperatures, while others become brittle or lose adhesion. Check the rated service temperature and test it.

Does food grade tape cost more?

Usually, yes, because of the controlled materials and documentation. The extra cost is small compared with a contamination incident or failed audit.

Start with the main overview of food grade adhesive tapes in Australia, or explore the whole subject in our adhesive tapes guide.

Talk to Sands Industries

Need tape or packaging for a specific application? Contact Sands Industries with your surface, temperature range and volumes, and we will help you work out the right option.

Keep reading

• Exploring Adhesive Tapes – Selecting the Right Solution for Your Industry
• Invisible Tape vs Transparent Tape: What Is the Difference?
• Pressure Sensitive Tapes Explained: Construction, Adhesives and Uses