Color of the paper in itself is a personal preference, the term "treated" (after the descriptor "peach") is the only difference.
White butcher paper is made of bleached paper that provides a bright clean appearance as a meat packaging material. Additionally, white butcher paper can used in casual dining settings, white butcher paper can be used as a disposable tablecover. Peach treated butcher paper is designed to so that the dark orange coloring discretely hides any juices that happen to leak from your meats.
Now the term "Treated":
Do not confuse the term "treated" or "sizing" with the term "coating". Treated butcher paper is usually in reference to a process called sizing. Sizing is a starch-based product added in the last step to add strength when wet which also provides a slight leak resistance. Sizing is more commonly found in some 12", 15", and 18" rolls of paper, as they are more commonly used for raw meat wrapping, where most 24", 30", and 36" rolls of butcher paper are usually not "treated" or "sized". This doesn't mean that all 24", 30", and 36" rolls of butcher paper are not treated, just that you have to look for the term treated if that is what you desire. The "treated/sized" paper is still rated for direct contact with food and they still breath in the same manner as non-treated, the starch merely gives it a little more strength when wet. Most importantly, it is a food grade starch, so you do not have to be worried about petrochemicals, wax, or plastics on this paper.
Some people will tell you to get paper from Home Depot that they cover new floors and counter tops to prevent marring and damage, but some of these papers are treated with rosin. Rosin is made from distilled turpentine and also contains abietic acid and other hydrocarbons. Others will also recommend the use of kraft paper or even the use of paper bags. The issue here is that because of production standards/processes these papers are not rated safe for direct contact with food. The USDA also states that grocery bags are not safe for use in cooking. (
http://www.fsis.usda.gov/wps/portal...3ARmTtNo6TC9J3Hev9Os5nRPx0m0Sm34DoNUAbw!!/#12 ) It's not just the issue of the chemicals of the glue, but the manufacturing process that uses chemicals not safe for food may be present at higher-than-acceptable limits and can migrate into the food. Then there is the issue of warehousing, transportation, and storage of the paper bags at the final destination. These bags may not be sanitary, particularly since they may be shipped and stored under a variety of conditions.
Many will tell you that these are ok to use because they have used them years, they don't get sick when using them, they haven't grown a third eye, and all is well. In the same sense, some people will pick dropped food up off the ground and claim the 3-5 second rule and eat it, while others are more comfortable letting the dog have it or just throwing it away.
The bottom line is: you will be the one using the paper and only you can choose your level of comfort in using these different papers. If you are comfortable using paper bags or kraft paper, then you are free to use it as you want. It is not a matter of being right or wrong with the paper of your choice, but more about an individual's comfort level with the product they choose. It is simply a matter of your comfort level with an approved or non-approved product. Similar to the way some do not use aluminum for fear of absorption into the brain cells, while others may not consider the idea. This is part of our human nature that makes us individuals, otherwise we would all be robots.
.
