PFAS: The ‘Forever Chemicals’ you can no longer ignore

PFAS. You’re seeing it more and more, on the news, in food safety reports, and even in conversations with customers. But what exactly are PFAS? And why is there so much concern?

In this blog, we’ll explain it clearly and briefly, especially from the perspective of food producers.

What are PFAS?

PFAS stands for Per- and PolyFluoroAlkyl Substances. It’s a group name for thousands of man made chemicals that have been used since the 1950s. Why? Because they are heatresistant and repel water, grease, and dirt. These are properties that many industrial processes rely on.

Think of:

• Non-stick coatings in baking molds
• Grease-resistant food packaging
• Water-repellent workwear and surface treatments

But PFAS come with a major downside: they hardly break down. Not in the environment, and not in the human body. That’s why they’re often called “forever chemicals.”

Why are PFAS harmful?

Researchers have warned for years: PFAS accumulate in the body and may lead to health issues. Even very low levels of long-term exposure can be risky. Possible health effects include:

• Immune system disruption
• Hormonal effects and reduced fertility
• Liver damage
• Increased cholesterol
• Higher risk of certain cancers

From an environmental perspective, PFAS are just as problematic. They contaminate soil, water, and air, and are extremely difficult, and expensive, to remove.

PFAS are under pressure

More and more countries are taking steps to limit or ban PFAS. The European Union is currently preparing a broad ban on PFAS, and food industry customers, especially in retail and multinational supply chains, are setting stricter requirements for suppliers.

So as a food producer, you can’t afford to look the other way. Not tomorrow. Today.

In Blog 2, we’ll dive into where PFAS are actually found in food production—and where you may be at risk without realizing it.