FAQs on Food Wrapping

Why wrap food? That’s easy to answer. We do it to prevent oxidation (interaction with oxygen that causes food to deteriorate), loss of moisture, discoloration, transfer of odors, and microbial cross-contamination.

How best to wrap (or store) food?  That takes a lot more space to answer. The array of storage wraps, bags, and containers in the supermarket can leave one befuddled about what product is best for what purpose.  In addition to regular plastic wrap, today there are plastic wraps  and bags for freezing as well as plastic wrap that’s presumably microwave-safe  and wraps that clings better than the original versions (such as Saran Cling Plus).  There are plastic containers in a variety of sizes and shapes, some labeled microwave safe. Then there’s aluminum foil. (Don’t call it tin foil.  It isn’t made with tin anymore.) It comes in various lengths, widths, and strengths as well as a nonstick version and pop-up foil wrappers.

Of all these wrapping products, what best protects your foods from air, pathogens, and each other? Click below  to reach 18 Q/As that tell how to extend the shelf life of foods and wrap them safely.

“Aluminum foil is not the best insulator, but it’s better than no insulator at all. Aluminum foil insulates best when it traps a dead air space above (or around) the food product,” explains food processing engineer Timothy Bowser.  “One of my favorite tricks is to cover a hot (or cold) dish with aluminum foil and then add a dish towel on top of that to increase the insulation value.  This works really well if you want to keep an item at a constant temperature while it’s on the counter, just before serving.”

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