Walki®FOIL
High-barrier wrapping for butter and other greasy foods
High-paper-content laminate with ultra-thin aluminium for high-barrier butter, margarine and greasy food secure wrapping.
Secure, foldable barrier wraps for oily, fatty foods
Walki®Foil is a high-barrier laminate developed for butter, margarine and other greasy food products where reliability is non-negotiable. The ultra-thin aluminium layer protects against light, oxygen, grease and moisture, while the fibre-based layer brings strength, stiffness and folding memory to keep packs neat and tight.
Thanks to safe lamination and water-based printing, Walki®Foil helps brand owners minimise MOSH/MOAH migration risk and support their sustainability targets, with options that connect seamlessly to our wider natural polymer solutions portfolio.
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Butter and margarine are demanding to pack: they are fatty, sensitive to light and contain water, yet the wrapping must fold tightly and stay closed. If the barrier fails, grease can leak, aroma is lost and the product may absorb unwanted substances from the packaging.
Walki®Foil is designed to address all of these challenges in one industrially proven laminate. A very thin aluminium foil delivers excellent barrier against grease, aroma, oxygen, water vapour and light, while the fibre-based component provides stiffness and a strong “dead fold” memory so the wrap stays in shape.
By combining extrusion lamination with inert, food-safe raw materials instead of wax-based systems, and using water-based printing inks, Walki®Foil offers a robust answer to MOSH/MOAH concerns linked to traditional wax-laminated aluminium wraps, without compromising pack performance or shelf impact. -
- High barrier to grease, oil, aroma, gas, water vapour and light
- Excellent “dead fold” for secure, tight wrapping
- Matt or bright aluminium appearance for strong shelf presence
- Designed for flexographic and rotogravure printing
- Barrier construction designed to be PFAS-Free
- Very good organoleptic performance for sensitive dairy applications
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Walki®Foil is suitable for a wide range of oily and greasy products, particularly in dairy and confectionery:
- Butter and butter blends
- Portion-packed cheese and processed cheese slices
- Chocolate bars and countlines
- Ice cream cornets and wafer cones
- Chewing gum and other high-fat confectionery
- Other greasy food wraps where tight folding and high barrier are critical
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Butter and margarine are demanding to pack: they are fatty, sensitive to light and contain water, yet the wrapping must fold tightly and stay closed. If the barrier fails, grease can leak, aroma is lost and the product may absorb unwanted substances from the packaging.
Walki®Foil is designed to address all of these challenges in one industrially proven laminate. A very thin aluminium foil delivers excellent barrier against grease, aroma, oxygen, water vapour and light, while the fibre-based component provides stiffness and a strong “dead fold” memory so the wrap stays in shape.
By combining extrusion lamination with inert, food-safe raw materials instead of wax-based systems, and using water-based printing inks, Walki®Foil offers a robust answer to MOSH/MOAH concerns linked to traditional wax-laminated aluminium wraps, without compromising pack performance or shelf impact. -
- High barrier to grease, oil, aroma, gas, water vapour and light
- Excellent “dead fold” for secure, tight wrapping
- Matt or bright aluminium appearance for strong shelf presence
- Designed for flexographic and rotogravure printing
- Barrier construction designed to be PFAS-Free
- Very good organoleptic performance for sensitive dairy applications
-
Walki®Foil is suitable for a wide range of oily and greasy products, particularly in dairy and confectionery:
- Butter and butter blends
- Portion-packed cheese and processed cheese slices
- Chocolate bars and countlines
- Ice cream cornets and wafer cones
- Chewing gum and other high-fat confectionery
- Other greasy food wraps where tight folding and high barrier are critical
Sustainability Focus
Walki®Foil is engineered to deliver high protection while improving the material profile of the pack.
- High paper content – The main structural component of the laminate is fibre-based, increasing the share of renewable raw material.
- Certified fibre options – Fibre layers can be sourced with FSC® or PEFC™ certification on request.
- Solvent-free extrusion lamination – Uses inert, solvent-free raw materials for food-safe performance and controlled migration behaviour.
- Mineral-oil-free printing – Water-based inks are used to minimise the risk of mineral oil migration from the print.
- Material-efficient design – The ultra-thin aluminium layer provides high barrier with low metal usage, supporting material efficiency.
What makes Walki®Foil different
Walki®Foil stands out through its MOSH/MOAH-conscious extrusion lamination, reducing mineral oil migration risk, and its high paper-content structure that boosts renewable material share. Engineered specifically for demanding butter and margarine wraps, it offers excellent barrier, strong dead fold and dependable production performance, supported by Walki’s deep expertise and global technical service.
MOSH/MOAH-conscious lamination concept
Built for demanding butter and margarine wraps
Expertise in greasy and oily products
Consistent quality, global support
High paper-content laminate
Walki®Foil vs common alternatives
| Walki®Foil high-barrier laminate | Wax-laminated aluminium foil | Standard plastic wrap (mono-plastic) | |
|---|---|---|---|
| Grease & oil barrier | Excellent, optimised for high-fat foods | Very good | Good to very good (grade-dependent) |
| MOSH/MOAH migration risk | Designed to minimise risk; no wax lamination, water-based inks | Potential risk from wax-based lamination | Depends on inks, additives and substrates |
| Light & oxygen barrier | Excellent thanks to ultra-thin aluminium layer | Excellent | Moderate to good |
| Foldability / dead fold | Very good dead fold for tight butter and margarine wraps | Very good | Often elastic, limited dead fold |
| Renewable / paper content | High paper content in the mixed-material laminate | Typically low | Low (mainly fossil-based polymers) |
| Printability & appearance | Excellent printability with matt or bright foil appearance | Good, metallic | Good, mostly plastic look |
| Suitability for greasy dairy products | Specifically developed for butter, margarine and greasy foods | Common, but under scrutiny for MOH issues | Possible, often needs additional barrier layers |
Research & Development
Technology & Innovation Behind
Technical Competence Centres
Our Technical Competence Centres in Finland, Germany and Poland play a key role in developing and refining Walki®Foil solutions. Here, our teams optimise high-barrier laminate structures and fine-tune extrusion lamination. By carefully combining fibre-based materials with ultra-thin aluminium and food-safe polymers, we ensure consistent barrier performance, reliable folding behaviour and production efficiency for demanding butter and margarine applications.
Pioneering the future of fibre-based barrier production
At Walki, we’ve brought our next-generation production line to life. Designed entirely in-house and built to set new standards in sustainable barrier materials.
This state-of-the-art line integrates dispersion technologies, enabling us to produce high-barrier fibre-based materials with a low carbon footprint, without compromising recyclability. It’s a strategic expansion of our technology base, ensuring that our fibre-based solutions meet even the strictest future regulatory requirements.
The line responds to the fast-growing demand for recyclable, fibre-based alternatives. It marks a significant step forward in our ambition to deliver high-performance materials that support a circular economy.
Walki®Foil is a mixed-material, high-barrier laminate combining an ultra-thin aluminium layer and a fibre-based base. It is designed primarily for butter, margarine and other greasy foods that need excellent barrier against grease, light, oxygen and moisture, along with strong dead-fold properties.
No. Walki®Foil is not a 100% fibre-based wrapper. To achieve the ultra-high barrier required for greasy products like butter and margarine, and to protect against light, oxygen, moisture and fat while extending shelf life, an ultra-thin aluminium layer and polymer coatings are essential. Walki®Foil is designed to maximise fibre-based content wherever possible, combining high paper share with material-efficient barrier layers to balance performance, food safety and resource efficiency.
Traditional wax-laminated aluminium wraps can introduce mineral oil hydrocarbons into fatty foods. Walki®Foil uses extrusion lamination and carefully selected, inert raw materials instead of wax-based systems. Together with mineral-oil-free, water-based inks, this construction is designed to minimise MOSH/MOAH migration risk while maintaining very high barrier performance.
Walki®Foil is particularly suitable for butter, margarine, portion-packed cheeses, ice cream cornets, chocolate and other oily or greasy foods where tight folding, high barrier and good organoleptics are crucial. It can also be used for selected non-food applications that require similar performance.
Walki®Foil increases the renewable share of the pack through its high paper content, with the option to use FSC® or PEFC™ certified fibre. At the same time, solvent-free extrusion lamination and water-based inks support safer production and controlled migration behaviour, helping you balance performance, safety and material footprint.
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