Experts Urge Caution as Silicone Kitchenware Gains Popularity Over Plastic

As concern grows over the health and environmental impact of plastics, many consumers have turned to silicone kitchen products as a safer alternative. However, researchers say the evidence surrounding silicone is still limited, and studies suggest people should be careful before assuming it is a risk-free replacement.

Global plastic production has more than doubled over the past two decades, while research has increasingly linked microplastics to health problems including cancer, reproductive disorders and environmental pollution. Plastic products can also release chemicals into food, rely on fossil fuels for production and often end up in landfills because recycling rates remain low.

Silicone, a flexible material made from silicon and oxygen, has emerged as a popular substitute. It is widely used in reusable food bags, baking trays, baby bottles, ice cube trays and other kitchen items. Manufacturers often market silicone as more durable and environmentally friendly than plastic.

Scientists, however, say the material is not completely inert. Birgit Geueke, a biologist at the nonprofit Food Packaging Forum, said silicone possesses useful qualities but can still release substances into food under certain conditions.

Several studies have examined how silicone behaves during cooking. Research published in 2009 found that fatty foods absorbed more silicone compounds than lean foods when heated in silicone cookware. Another study in 2010 reported significant migration of silicone materials into cooked meatloaf, while fats from the food were also absorbed into the baking pans, which researchers suggested could contribute to unpleasant odors after repeated use.

Other research has produced more encouraging results. A 2012 study found that some commercial silicone baking products released very small amounts of material into food. Researchers concluded that silicone products that had undergone post-curing, a heat treatment during manufacturing, were generally more stable.

The challenge for consumers is that there is no simple way to identify whether a silicone product has received this treatment. A 2022 study led by the European Consumer Organisation found that more than 80 percent of tested silicone bakeware released substances of concern into food, while only a small number of products performed well.

Experts also note that many of the chemicals released from silicone have not yet been fully studied, making it difficult to determine their long-term health effects.

Environmental specialists also question silicone’s green credentials. Although reusable, silicone is energy-intensive to manufacture, depends partly on fossil fuels, does not biodegrade and is generally not recyclable. Studies have also suggested reusable silicone storage bags must be used for many years before offsetting the environmental impact of disposable plastics.

Researchers recommend using glass and stainless steel whenever possible for food storage and cooking, as both materials are considered more chemically stable. They also advise consumers to use silicone products only for their intended purpose and avoid using non-food-grade silicone items, such as toys, for preparing food.