They prevent food from sticking, save staff time on cleanup, and help maintain the shape of baked items. But the reality is that Quilon-coated pan liners have a hidden cost that impacts health and the planet. PFAS-free pan liners are a safer, more sustainable option that allows operators to achieve the same results with less guilt.
The Problem With Quilon-Coated Pan Liners
Quilon has long been used in pan liners to create a barrier that’s resistant to water and grease. The problem is Quilon is made from chromium, which can release harmful chemicals into food when this coating is heated. The longer food is in contact with Quilon, the more those concerns grow for customers and operators alike. Made from non-biodegradable materials, pan liners coated with Quilon may be destined for landfills, and many harmful chemicals will leach into the soil and eventually water supplies. As more operators commit to sustainability, the rationale for continuing to use this once-preferred option is diminishing.
Quilon-coated liners aren’t compostable or recyclable. As the world moves toward reducing its carbon footprint via non-biodegradable waste, there are growing restrictions on these types of materials. Ultimately, many customers find themselves in search of a safe but usage replacement that aligns with updated safety guidelines and consumer preferences.
What Makes PFAS-Free Liners a Better Choice?
PFAS-free pan liners, on the other hand, offer all the benefits of using a non-stick sheet to ensure baked goods come out perfectly with none of those same long-term risks. They’re just as able to release food as their Quilon-coated friends but won’t release those harmful chemicals back into the atmosphere.
They’re also durable. This means PFAS-free liners can be placed in the oven at higher temperatures with no ill effects. Whether you operate a bakery, restaurant, or ghost kitchen making food for tomorrow’s grocery or retail outlet, investing in one of these solutions means you can uphold safety and sustainability in a single product.
Sustainability isn’t just about using better products but also reducing waste. For this reason, diners are increasingly turning to PFAS-free pan liners that can either be reused or composted to help lessen the amount of disposable waste they put into the system. This small move, multiplied over time, can have an exponential impact on the overall amount of waste created in the marketplace.
The Shift Toward Sustainable Baking Practices
In a day where sustainability is key, the focus has become less on what vital product is made from and what gets left behind than how we’re able to reduce waste in all forms. It can also help minimize the amount of needless disposable waste products that find their way into the landfill in more ways than one.
More importantly, it can send a pretty powerful message. Today’s diners are increasingly aware of what’s in their food and the packaging around it. This means using a PFAS-free alternative to Quilon-coated pan liners behind the line not only keeps your customers safe from unwanted exposure to chemicals in their diet and the packaging that houses them but you’re also providing them with a safer option to reduce waste.
A Small Change With a Big Impact
Manufacturers are leading the way — sustainability and efficiency are no longer mutually exclusive. The more restaurants, bakeries, and food & beverage brands invest in green alternatives, the more the sustainable market expands. A movement is happening. And it’s not a fad. It’s inherently changing the way businesses approach their kitchen essentials.
In the grand scheme of things, changing the paper is a win-win. Businesses retain their efficiencies, consumers get a safer product, and the environment doesn’t have to deal with extra chemical waste. It’s a small change that makes a huge impact — one sheet at a time.
