During the preparation of paper and paperboard from pulp or recycled materials various types of additives are added to gain better properties in the final product. Various processes like pulping, bleaching, digestion and final treatments (sizing, converting and calendering) involves the use of numerous chemical additives which may interact with food materials hence, causing adverse health implications in the humans. The migration of all the substances from the packaging material into food is referred to as overall migration while migration of a particular substance is referred to as specific migration. According to European Union 2002/72 guidelines the maximum limit of overall migration from packaging material to food is 60 mg/kg. However, for smaller containers less than 500 ml, plastic films and non-fillable materials the limit is 10 mg/dm2. The chemical additives are low molecular weight volatile and non-volatile, either added directly to the pulp or applied as coating during final treatments (Bradley et al. ; Trier et al. ). These chemical additives can be broadly categorized as processing aids, assisting during the preparation process and functional additives, enhancing the properties of the finished material. Some of the major additive migrants from paper and paperboard are mineral oils, dyes (organic, inorganic and synthetic), phthalates, adipates and polyfluorinated substances (Fierens et al. ). Recycling of the paper and paperboard does not eliminate these additives, however mineral oil presence above threshold level had been reported by Biedermann and Grob ()., We supply paper packaging for food industry, pharmaceutical industries, and manufacturing industries. Feel free to contact us! +27847713357. marketing@charpack.co , Recycling of paper refers to the reutilization of recovered paper after proper processing in form of new paper or other paper based products (Ervasti et al. 2016). Recycling of paper reduces the carbon footprints and recycling a single newspaper can save 41,000 trees from being cut down..