Tradition vs. Prejudices
Wood is a complex natural material and therefore susceptible to interact with food, like any other material for packaging. However, throughout its history does not present significant problems.
Wood in contact with food is traditionally used not only in packages of single use or reusable packaging but also in cutting boards and countertops, utensils and kitchen utensils, kebab skewers, toothpicks, ice pops, wine barrels, etc., etc. If we rely on all these products, why not do it in packaging?
Sometimes the wood is perceived as a less suitable material in single use containers versus of those of smooth material. However the availability of comparative studies that refute this. It can be even considered wrongly as a more difficult cleaning material in refillable containers, despite it is established that there are effective sanitation protocols.
There is no perfect material which conforms equally to all situations. It is therefore important to know their intrinsic qualities and suitability for use and food provided: the type of food, surface and contact time, operating conditions (temperature, humidity, etc.)