How Bagasse Is Bleached Without Using Harmful Chemicals

A common question about sugarcane bagasse tableware is: How is it made to look clean and white without using toxic bleach? The answer lies in an eco-friendly bleaching process that replaces harmful substances with steam and food-safe oxidizers.

After the sugar is extracted from sugarcane, the remaining bagasse is washed to remove any residual molasses, oils, or dirt. This raw material is then cooked at high temperatures (around 130–160°C) with high-pressure steam. In some cases, a small amount of food-grade hydrogen peroxide is added. This helps break down lignin (a compound that gives fibers their dark color) and gently brightens the fiber.

This oxygen-based bleaching is very different from chlorine bleaching. It produces no dioxins and is non-toxic, biodegradable, and approved for use in food packaging. This makes bagasse products safer for both humans and the environment.

The result is a naturally light-colored fiber pulp, ready to be molded into tableware. The finished product may be white or off-white, depending on the degree of bleaching, and it contains no synthetic dyes or brighteners. Some brands even choose not to bleach at all, offering a natural brown finish as a more rustic, eco-conscious option.

Through this process, manufacturers achieve a balance between hygiene, aesthetics, and environmental protection—a key part of bagasse's appeal in the global market.