When evaluating silicone packaging for food service applications, temperature tolerance is the first specification buyers examine. Food-grade silicone is not a single material but a family of formulations, each with distinct thermal properties and compliance characteristics.
The CRC Food Grade Silicone Technical Data Sheet specifies a working range of -40°C to 200°C with NSF H1 registration for incidental food contact [1]. This means the material can safely contact food during processing, packaging, or storage, but is not intended as a direct food ingredient.
Platinum-Cure vs. Peroxide-Cure Silicone: This distinction matters significantly for food service applications. Platinum-cure silicone (also called addition-cure) is required for LFGB certification because it produces no byproducts during curing and passes sensory testing for odor and taste transfer. Peroxide-cure silicone is less expensive but may fail European sensory requirements [2].
LFGB requires platinum cure silicone and includes sensory testing for odor and taste transfer, making it stricter than FDA requirements. Basic FDA testing costs $300-1000, while LFGB testing ranges from $450-1500 [2].

