Drinking straws are made from five main materials today: conventional plastic (polypropylene), paper, PLA, PHA and blended biopolymers. Each behaves differently in a drink, costs a different amount, and has a different end-of-life path. Here is how they compare for restaurants, cafes and bars.
The five materials
- Polypropylene (PP) plastic: cheap, durable and familiar. Banned or restricted for foodservice in a growing number of cities and states, including California's straws-on-request law.
- Paper: widely available and often recyclable in theory, but many paper straws go soft in a long drink and some use coatings or glues. Many are imported.
- PLA: made from plant sugars. Stiff and clear, but can soften in hot drinks. Certified compostable versions are designed for commercial composting.
- PHA: a polymer made by microbes. Some PHA straws have struggled with cracking in production.
- Blended biopolymers: blends such as PBAT and PLA balance stiffness and flexibility, which is what allows features like a bendy neck. Our straws are made from a certified compostable resin blend in Santa Ana, California.
How they perform in the drink
For a 30 to 60 minute iced coffee or smoothie, plastic and biopolymer straws hold their shape best. Paper straws vary widely by brand. Hot drinks are the hardest test for PLA. Ask any supplier for samples and test them in your own menu items before switching.
What happens after use
End of life depends on certification and local programs, not on the material name alone. A straw certified compostable is designed for the commercial composting conditions its certificate names, and those facilities may not exist in your area or may not accept straws. Check your local program, and never litter. See how to dispose of compostable products.
Sizes and styles
Most operators stock a jumbo straw (7.75 in), a giant or smoothie straw for thick drinks, a cocktail straw and a stirrer, wrapped or unwrapped. See drinking straw sizes explained and our wholesale straws.
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