Parchment paper is a common kitchen tool valued for its non-stick, heat-resistant barrier for baking and cooking. The paper’s resistance to grease and moisture has raised public concern about the chemicals used in its production. This concern centers on synthetic compounds frequently used in food contact materials to achieve non-stick properties. Consumers often question whether these kitchen staples contain the pervasive substances known as “forever chemicals.”
Understanding Per- and Polyfluoroalkyl Substances (PFAS)
Per- and Polyfluoroalkyl Substances (PFAS) are a vast group of human-made chemicals in use since the 1940s. These compounds are characterized by an extremely strong bond between carbon and fluorine atoms, which provides remarkable stability. This unique chemical structure makes PFAS resistant to heat, water, and oil, leading to their widespread use in countless consumer and industrial products.
PFAS are often referred to as “forever chemicals” because the carbon-fluorine bond prevents them from breaking down naturally. Once released, they persist for decades, moving through soil, water, and the food chain. Human exposure occurs through contaminated drinking water, food, and various consumer goods.
When PFAS enter the body, some types accumulate in the blood and organs over time, a process known as bioaccumulation. Exposure has been linked to potential developmental, reproductive, and immune system issues. Their persistence and mobility have made them a significant focus of public health and regulatory scrutiny.
How PFAS Are Used in Parchment Paper
Conventional parchment papers, along with other paper-based food packaging, have historically contained PFAS for grease-proofing and moisture barriers. The manufacturing process incorporates fluorochemical coatings, a type of PFAS, to repel fats and liquids during high-heat cooking. These chemicals create a low-energy surface on the paper fibers that prevents grease from seeping through.
Chemical migration is a primary concern, as PFAS can transfer from the paper into the food, especially when exposed to heat or fatty or acidic foods. This migration allows the substances to enter the body during ordinary use. Studies show that even small amounts of PFAS can migrate into food simulants and real food matrices, such as muffins baked in paper cups.
The industry has evolved from using older, long-chain PFAS, such as Perfluorooctanoic Acid (PFOA) and Perfluorooctane Sulfonate (PFOS), which bioaccumulate significantly. These were largely phased out due to health concerns, but were often replaced by newer, short-chain PFAS compounds. While short-chain PFAS may exit the human body faster, they are highly mobile in the environment and remain under intense scrutiny.
Identifying PFAS-Free Products and Safer Baking Alternatives
Consumers can avoid PFAS exposure by looking for specific labeling when purchasing parchment paper. Many manufacturers offer products explicitly labeled as “PFAS-Free,” “Totally Chlorine-Free (TCF),” or “Non-Fluorinated,” indicating no fluorochemicals were intentionally added. Some products utilize a silicone coating instead of PFAS to provide non-stick and moisture-resistant properties.
Third-party certifications, such as those indicating the product is made with food-grade silicone, offer an extra layer of assurance. Testing by consumer advocacy groups often checks for organic fluorine, a chemical marker present in all PFAS, to identify brands with non-detectable levels. A few brands have been found to test in the “non-detect” range, typically below 10 parts per million of fluorine.
Safer Baking Alternatives
Several readily available alternatives can replace parchment paper entirely to minimize chemical exposure. Food-grade silicone baking mats are a durable, reusable option that provides excellent non-stick performance. For applications not requiring high heat, wax paper can be used, but it must never be placed in the oven as its wax coating will melt or smoke. Other options include oiling or buttering baking pans or using uncoated butcher paper, though the latter offers less grease resistance.