I emailed the Kittrich Co. that makes contact paper because there have been several posts on here about the food safety of the product. According to their reply, the clear Con-Tact brand paper is food safe: "It has no dye in it, hence no lead."
I like to cover cake boards in various types of papers and then use contact paper over the paper. I have been using a separate card board on top of that to keep the cakes "safe". I guess this means I don't have to do that anymore.
Thank you for that helpful info poohsmomma!
Thanks for the info! It'll be a great help since there are so many designs that I love on regular paper. Now I can use them and cover with the clear CP!!!
That's good to know. I've never even thought about it being an issue. But really my cake never touches the contact paper. My cake is on the cakeboard and the cakeboard is on the contact paper. But still, it's good to know that it's foodsafe.
Thanks for checking and for letting us know!
Thank you for that information!!!
Thanks for that information!
I contacted Kittrich almost 2 years ago about this. I got a more detailed explanation than you did.
Lead has never been an issue with the clear contact paper--it's the chemicals used in it to make it so flexible (phthalates). Those chemicals leach out when in contact with greasy and/or acidic foods.
You should ALWAYS have a barrier between your "naked" cake and the clear contact paper--another cake board, a piece of parchment or wax paper, a paper food doily, etc.
Will someone get immediately ill from eating cake that's come in direct contact with clear contact paper--No, of course not. It's a matter of cumulative exposures and if you're a good baker/person, you'll strive to limit those exposure now that you know better.
Putting a cake directly on ANY contact paper is NEVER recommended and is in the same vein as not putting wires directly into cakes, using ingredients that are not expired, not licking your fingers and then kneading fondant, etc.--IT'S JUST THE RIGHT THING TO DO.
Out of curiosity, OP, would you mind posting your email to them and their response to you, verbatim?
The other potential issue--I haven't done any specific research or testing is the taste.
For example I have 100% silicone baking mats and I have some knock offs that were much less pricey. The knock offs impart a funky plastic-y taste to my cookies. The silicone mats do not.
So you might wanna test that out with the contact paper--it's just a thought.
Plus I don't know of any bakeries that use it--not that there aren't any but I've never seen it used in a bakery for food.