Adhesives are substances capable of surface bonding [1]. Food contact adhesives are used in labels or stickers, for closures in single-use packaging; and to glue paper and paperboard cartons, and corrugated fiberboard layers. They may be in direct contact with food (such as on individually stickered produce) or have indirect contact (such as on the outside of packaging) [1, 2].

Broadly, adhesives can be classified into several categories: vinyl-based, acrylic, polyurethane, natural polymers (including animal protein, starch, and cellulose), and thermoplastic hotmelt [3].

However, most adhesives also contain intentionally added chemicals that provide antioxidant, tackifying, biocidal, plasticizing, thickening, and other functionalities, depending on the application [3]. Additives can include chemicals and materials of concern such as phthalate plasticizers. Additives can pose health and environmental concerns. Adhesive additives can migrate into food from their original use in food contact materials or from recycled content that carries forward chemical additives used in adhesives in the virgin material, such as corrugated board [2].