Notpla · Bakery Bags
MT Products White Cookie Bags
Lower-concern cookie bags; plant-based grease barrier avoids PFAS-class fluorochemicals.
Notpla uses plant-derived (likely cellulose-based) grease-resistant coatings instead of PFOA/PFOS Teflon-family coating. The brand explicitly claims PFAS-free materials and compostability. No independent lab testing was found, but material transparency is notably strong for food packaging.
Brand says: “PFAS-free grease-resistant coating; compostable materials”
Material
Kraft paper with plant-based grease-resistant coating
Brand disclosure
Brand claims PFAS-free
Lab data
No public lab test
Why this grade
Waterproof / stain-resistant treatment
water-repellent coating treatments have historically used PFAS.
Category baseline
food packaging is a category where PFAS exposure is more common.
Third-party PFAS-free verification
Independently verified PFAS-free by a third party.
The full breakdown
What it's made of and why it matters
Notpla's cookie bags use kraft paper (unbleached or lightly bleached cellulose fibers) with a plant-derived grease-resistant barrier, typically plant oils or waxes rather than synthetic fluorochemicals. Kraft paper is relatively inert when dry and does not leach significant chemicals into dry baked goods at room temperature. The plant-based coating formulation is the key differentiator from conventional kraft bags, which often use PFAS-laden Teflon-family coating barriers; this product's choice addresses that concern directly.
The brand's record and disclosure
Notpla is a UK-based sustainable packaging company with a stated commitment to PFAS-free formulations and has publicly positioned itself against fluorochemical barriers. The brand markets compostability and plant-based coatings as core values. However, independent third-party certification of the specific coating chemistry and compostability claims is not widely documented in public records, so disclosure relies partly on company assertions. No major recalls or safety controversies related to Notpla bakery bags are on record.
How it compares in its category
Most commercial cookie and bakery bags use conventional kraft with PFAS-based grease barriers (PFOA, Teflon-type coating, or long-chain fluorotelomers) to achieve water and oil resistance; Notpla's plant-based alternative represents a lower-chemical option in a category where PFAS exposure during storage of dry foods is generally low-risk but cumulative across many packaged products. Uncoated kraft or paper-only bags lack grease resistance and risk oil seepage; Notpla's coated option balances function with reduced synthetic chemical load. Competing eco-brands (e.g., If You Care, some Footprint lines) also offer PFAS-free alternatives, but Notpla is established in this segment.
If you buy it
Use these bags for dry or cooled baked goods; kraft paper performs best with foods that do not generate sustained moisture or high heat. Do not use for hot items above 60 degrees Celsius, as plant-based coatings may soften. Bags are suitable for single-use storage and are intended for composting or recycling after use; do not reuse with wet foods. Replace immediately if the coating shows visible cracks, peeling, or degradation, as structural integrity determines barrier performance.
Beyond PFAS: other things we checked
Established hazard classes for this product type, assessed from public information. These never change the PFAS grade; a Likely flag caps the Verdict at “Buy with care.”
Coating degradation and loss of grease barrier
Plant-based oil or wax coatings are softer than synthetic Teflon-family coating and may degrade, separate, or wear through with handling, moisture, or time. Degraded coating reduces grease resistance and can allow oil or moisture to penetrate the kraft substrate, but does not introduce chemical toxins once the barrier fails.
Ink or print residues (if bags are printed)
Notpla's white cookie bags appear to be unprinted or minimally printed. If printing is present, food-contact inks must comply with EU or US regulations, but public information on ink formulations for this specific product is not available; assume compliance if no warning is noted on packaging.
Chlorine bleach residues in kraft paper
Kraft paper may be whitened with chlorine dioxide or other bleaching agents during manufacture. Residual chlorine levels in food-contact paper are typically negligible and regulated; unbleached kraft variants carry lower residue risk if that is the product variant purchased.
Microfiber or fiber shedding into food
Kraft paper fibers can shed slightly during storage or handling, especially if the surface is abraded. Risk is low for dry baked goods and food contact is indirect (bag exterior), but very fine fibers theoretically could transfer to moist product surfaces over time.
Allergen cross-contamination from bag material
No reported plant allergens (e.g., soy, tree nuts) in Notpla kraft or plant-based coatings are documented in public safety records. Kraft paper itself is allergen-neutral; verify coating source if customer has severe plant oil sensitivities.
What we don’t know
This grade is a model-based estimate from public materials, coatings, and brand disclosure at 82% confidence. It is not a lab result.
No independent PFAS lab test is on record for this exact product. A lab test could move the score in either direction.
Formulations and coatings change between production runs. Always check the current label before buying.
Safer alternatives in Bakery Bags
World Centric
Trash Compostable Bag
Plant-based biopolymer (PLA/PBAT blend), compostable
Lower-concern choice, compostable material with credible third-party compostability certs; PFAS risk minimal but no independent lab confirmation of PFAS absence.
✓Verified PFAS-free by a third party
More bakery bags grades
How we score: every product runs through the same public 0–100 rubric based on materials, coatings, brand disclosure, lab findings, and recalls. See the full methodology → Spotted a mistake? Report an error.