What adhesive is suitable for refrigerated or chilled products?

Refrigerated or chilled products need a cold-temperature or freezer-grade adhesive specifically formulated to maintain tack at low temperatures and resist condensation, since a standard adhesive can lose bond strength or allow moisture to creep under the label edge when the surface is cold and wet.

Standard adhesives are formulated to perform at ambient or moderately warm temperatures, and their tack and bond strength typically weaken as temperature drops, which is why a label that adheres perfectly at room temperature can lift or curl once the product goes into a refrigerator or freezer. Cold-temperature adhesives are formulated with different polymer chemistry to remain flexible and tacky at low temperatures, maintaining bond strength through repeated cycling between cold storage and room-temperature handling.

Condensation adds a second challenge distinct from cold temperature alone: as a chilled container returns to room temperature or sits in a humid environment, moisture forms on the surface, and this moisture can wick under a label edge if the adhesive and face material are not designed to resist it. This is why chilled beverage, dairy, and frozen food labels typically pair a cold-temperature adhesive with a moisture-resistant face material, such as BOPP film or glassine paper, rather than addressing temperature and moisture separately. Products destined for deep freezer storage, well below standard refrigeration temperatures, need an even more specialised freezer-grade adhesive validated at that specific temperature range.