Scientific Support

As is the case today with most materials, there is a significant deficiency of legislation and methods for characterization of food contact material when compared with plastic. This is mainly due to the safety of wood and food security priorities of the European Union.

However, there are many studies on the hygienic properties of wood, which confirm that wood is as good as other materials for use in the food industry, either on pallets, packages or containers.

Various characterizations of wood cutting boards, countertops, pallets, etc. highlight its bactericidal effect by "physical inhibition”, although experts believe the need for greater harmonization of the methodologies used. 

According to the compilation of wood scientific studies conducted by Schönwälder (2002) and Milling (2005), they find that the negative trend on the qualities of wood in contact with food is reversed along the 90s, when an increased research in favour of wood result from the progress of evaluation techniques and better understanding of phenomena related to food contact materials.