Researchers at the University of Chemistry and Technology, Prague (UCT Prague) have demonstrated that certain products marketed as “eco-friendly” bamboo or bio-based dishes may release chemicals such as Melamine and pesticide residues when used in contact with food. Their study, scrutinises 33 tableware items purchased in the Czech Republic, the United Kingdom and China and finds that a substantial portion exceed regulatory limits under specific use-conditions.
Bechynska, K., Kosek, V., Uttl, L., Hrbek, V., McKillen, C., Bradley, E., Tomaniova, M., & Hajslova, J. (2025). Comprehensive assessment of bamboo and other bio-based dishes contamination. Food Control, 174, 111188. https://doi.org/10.1016/j.foodcont.2025.111188
In the investigation, 21 of the 33 items were described as containing bamboo. The researchers applied migration tests; using hot acidic simulants and common beverages; to replicate real-world use. They found melamine present in approximately 32 % of the items, nearly all of which derived from the bamboo-containing products. In six of the items, melamine migration exceeded the European Union’s specific migration limit (SML) of 2.5 mg per kilogram of food. The leaching was most pronounced under conditions of heat and acidity. This outcome aligns with earlier work in China which measured melamine migration from bamboo/melamine-composite tableware and found elevated exposure risk for adults and infants.
Professor Jana Hajslova, from UCT Prague’s Department of Food Analysis and Nutrition stated,
“Our findings are a critical warning for consumers who choose bio-based tableware believing it is a safer, more sustainable option”.
The lead author of the Prague study, Kamila Bechynska, emphasises that many of these dishes are composed of a melamine-formaldehyde resin containing bamboo filler, rather than being purely bamboo or plant-based material. According to the study, the addition of bamboo powder to the polymer matrix may compromise material integrity under heat or contact with acidic food, thereby accelerating migration of the melamine binder into foodstuffs. The paper also reports non-targeted screening results which revealed pesticide residues; up to eleven different substances; in some of the bio-based dishes.
From a regulatory and engineering standpoint the findings underscore several important points. First, materials labelled as “bamboo”, “plant-based” or “eco-friendly” do not necessarily equate to safe food-contact performance. The composite structures combining plant filler and synthetic resin may behave differently from conventional plastic or metal tableware under thermal or chemical stress. Second, the monitoring of migration behaviour under representative conditions (heat, acidity, real beverages) is critical for assessing compliance and consumer safety. Third, because the EU has already banned the use of bamboo or similar plant-based fillers in plastic food contact materials since 2021, the presence of these products on the market suggests gaps in enforcement and market surveillance.
For engineers involved in material selection, product design or regulatory compliance within the food-contact industry, the study prompts caution. When specifying “bio-based” tableware for commercial or consumer use, it is necessary to verify that the material composition is fully disclosed, that migration testing has been conducted under worst-case conditions, and that any claims of biodegradability or natural content are substantiated. In the context of system design; whether for cafeterias, hospitality venues or consumer product lines; the simple substitution of “bamboo-look” tableware may not automatically achieve safer or greener outcomes if the underlying polymer chemistry is not suitable for food contact.
The authors recommend stronger market surveillance and consumer guidance, particularly given the deceptive labelling found (for example products branded as “100 % bamboo” which in fact incorporate melamine-formaldehyde resin). They also note that while occasional use of such dinnerware may carry limited risk, repeated or continuous use; especially with hot, acidic or alcoholic foods; may raise the exposure to chemicals of concern. Previous advisory statements from UK regulatory bodies such as the Food Standards Agency (FSA) have already cautioned consumers about mugs and tableware combining plastic resins with bamboo or other plant-based fillers due to migration of melamine and formaldehyde.
In conclusion, the study from UCT Prague illuminates an important intersection of materials engineering, consumer safety and sustainability claims. The push toward “green” or “plant-based” tableware must be matched by rigorous chemical and structural testing. For engineers, product designers and procurement professionals, this work highlights that eco-labelled materials require the same scrutiny in use-conditions and compliance as traditional materials. Selecting tableware that is truly safe for food contact remains a significant engineering challenge even in the era of sustainability.
Adrian graduated with a Masters Degree (1st Class Honours) in Chemical Engineering from Chester University along with Harris. His master’s research aimed to develop a standardadised clean water oxygenation transfer procedure to test bubble diffusers that are currently used in the wastewater industry commercial market. He has also undergone placments in both US and China primarely focused within the R&D department and is an associate member of the Institute of Chemical Engineers (IChemE).
