About This Campaign
How cookware and storage containers interact with food depends on the material type, cooking temperature, food acidity, duration of contact, and surface wear. Consumers face widespread, conflicting, and often unverified claims about fluoropolymer non-stick coatings (such as PTFE/Teflon and broader PFAS compounds), ceramic surfaces, cast iron, stainless steel grades (18/10, 18/0), aluminum, copper, and plastic or silicone containers.
This research programme examines the composition of cooking and storage materials, their behavior under high heat and surface wear, and evidence on chemical or heavy-metal migration into food based on peer-reviewed literature, international food-contact safety regulations and assessments (EFSA, FDA, LFGB), and manufacturer technical disclosures. Where relevant—such as seasoning oils, waxes, or surface treatments—halal, kosher, and vegan considerations are also documented with primary sources.
Structured as an ongoing programme, Phase 1 delivers 30 in-depth research dossiers covering the most widely used cookware surfaces, coatings, and storage materials. Each completed dossier and comparison matrix is published free of charge on the HalalVera Knowledge Base with transparent progress updates.
What will support fund?
- 20 comprehensive research dossiers covering non-stick coatings (PTFE/PFAS group, ceramic), stainless steel grades, cast iron, enamel, aluminum, and copper cookware
- 10 heat and food-contact evaluation dossiers for plastic resin codes (1–7), silicone bakeware, glass, wood/bamboo utensils, and parchment/air-fryer liners
- Specialist verification by materials science, chemistry, and food safety experts alongside EFSA, FDA, and LFGB food-contact regulatory comparisons
- Multilingual, free publication of practical consumer tables on recommended temperature limits, surface wear indicators, and daily care
Support this research so everyone can access clear, science-backed information about the kitchenware they use every day.
