Hey everyone, it’s Sam from [Your Paper Bag Supply Co.] here, and today I’m tackling a question I get all the time from both new and regular customers: Can paper bags be used in the freezer? I know, it’s not the flashiest question, but it’s one that keeps coming up—especially from folks who’re tired of tossing out tons of plastic freezer bags, or who’re just trying to make their weekly meal prep a little less wasteful. As a paper bag supplier, I’ve tested more freezer scenarios than I can count with our bags, so I’m breaking this down like we’re chatting over a coffee, no stuffy textbook jargon. Let’s dive in. Paper Bag
First off, let’s get one thing straight: paper isn’t plastic, so it’s not going to work exactly like those thin, stretchy zip-top freezer bags you’ve used for years. But that doesn’t mean it’s useless in the freezer—wait until you hear what we’ve found works (and what to definitely avoid). A lot of people I talk to assume paper will just get soggy or fall apart the second it hits ice, right? I thought that too, at first, until a client who runs a small, family-owned soup shop hit me up last year. They were going through 500 plastic freezer bags a week for their frozen chili, and they were paying a fortune in plastic fees, plus their suppliers were delaying deliveries. They asked if our paper bags could be a backup, and honestly, I was skeptical. But instead of just saying “no,” I grabbed a stack of our standard kraft paper lunch bags, our thicker “market tote” paper bags, and a roll of plain paper wrapping we use for bulk packing, and I threw everything in our test freezer at the office. That was 12 months ago—we still have some of those samples in there, actually. Spoiler: they held up way better than I expected.
Now, let’s talk about the science part, but make it simple. Paper is made from wood fibers, right? Those fibers have tiny gaps between them that let air and moisture move through—way more than plastic, which is basically a solid sheet of molecules with no gaps. That’s why a regular paper towel absorbs spills so well, and why your old notebook gets all wrinkly if you leave it in a damp bag. In the freezer, that means two things: good and bad. The good? If you wrap something like a raw chicken breast or a slice of bread in paper, it won’t trap excess moisture the way plastic does. We’ve all had that happen—freezer burn that’s dry and crumbly because the plastic trapped all the moisture inside, then it evaporated over time. Paper lets a tiny bit of moisture escape, so it actually prevents that kind of freezer burn for most foods. The bad? If you just stuff a bunch of frozen veggies into a thin paper bag and toss it in there, the tiny gaps can let tiny ice crystals seep in from the surrounding freezer air, and over time, the bag can start to get brittle or get little holes. Also, if there’s any liquid in the food—like soup or stew—paper will absorb that liquid, turn soggy, and start to tear way faster. That’s a big one I see customers miss all the time.
So, what types of paper bags actually work best in the freezer? Let’s break this down by use case, because not everyone needs the same thing. First, if you’re storing dry, solid foods: think frozen berries, homemade bread, uncooked rice, or even small batches of frozen veggies. Our standard 50# kraft paper bags (that’s the thickness—think a regular grocery store paper bag) work perfect here. I tested a batch of blueberries last year: I put 2 cups of fresh, washed blueberries into a standard kraft bag, folded the top over twice to seal out most air, and stuck it in the freezer. Six months later, I pulled it out—no freezer burn, the blueberries were plump, and the bag only had a tiny bit of surface frost on the outside. I even compared it to a plastic bag I stored the same amount of blueberries in, and the plastic one had a thin layer of ice crystals all over the blueberries when I opened it. That’s the paper difference, right? No trapped moisture.
But wait, if you’re storing things with a little moisture—like soup, chili, or even raw meat that’s drippy—you can’t use a regular kraft bag. That’s why we started making our “freezer-grade heavy-duty paper bags” last year. They’re 70# kraft, which is almost 50% thicker than our standard bags, and we add a tiny, food-safe polyethylene coating on the inside. Before you panic—this is not the same as plastic bags. The coating is super thin, and it doesn’t leach any weird chemicals, we’ve done third-party testing for that. The point of the coating is to block liquid from getting into the paper fibers, so if you freeze a cup of leftover beef stew in one of these, the bag won’t get soggy or tear. I tested this with a batch of my mom’s beef chili last winter: I split it into two freezer bags—one of our heavy-duty coated paper, one of a cheap plastic bag from the grocery store. Three months later, I thawed the chili in the fridge, and you know what? The paper one held its shape, the chili was just as tasty, and I didn’t have to wash a plastic bag that was caked in chili residue. The only downside of these heavy-duty ones? They’re not as good for preventing freezer burn as the uncoated kraft, because the coating blocks that tiny bit of moisture escape. So if you’re using them for things with liquid, that tradeoff is worth it, in my book.
Now, what should you never do? Let’s get the no-nos out of the way, because this is where most people mess up. First, don’t use a regular thin paper bag (like a gift bag or a small lunch bag that’s flimsy) for long-term freezer storage. We tested a bunch of cheap, thin bags from the dollar store, and after two weeks in the freezer, they were so brittle they cracked when I touched them. Regular paper bags are designed for short-term use—like carrying groceries, not sitting in sub-zero temps for months. Second, don’t seal paper bags the same way you seal plastic ones. I see people zip-tie paper bags or use plastic twist ties like they do for freezer bags, and that’s a mistake. Paper breathes, so if you seal it too tight, it traps moisture inside the bag, which can make the food freezer burn faster. Instead, fold the top over two or three times, then staple it with one or two small staples. That keeps most air out, but still lets a tiny bit of air circulate so you don’t get that trapped moisture. Third, don’t use any paper bag that’s printed with non-food-safe ink. A lot of cheap paper bags have ink that can smudge or flake off when it gets cold, especially if there’s moisture. All of our paper bags are printed with food-safe soy ink, so that’s not a problem for us—but if you’re using a random bag from a store, double-check that.
Wait, let’s talk about freezer burn for a second, because that’s the main reason people care about this. I had a customer last month who said she tried using paper bags for frozen steak, and it was all dry and crumbly. Turns out, she didn’t wrap the steak first—she just stuffed it whole into a paper bag. Paper works best as a barrier when it’s in direct contact with the food, right? So for things like steak, chicken breasts, or even a loaf of bread, wrap the food in plain paper first (parchment paper works great too, if you have it), then put that wrapped food into the paper bag. That way, you get the best of both worlds: the paper keeps air and ice crystals off the food, and the bag holds everything together. The customer who tried that with the steak a week later? She texted me a picture of the steak, still juicy after two months in the freezer. Game changer.
Now, let’s get real about the practical stuff, because I know everyone is asking this: is it better than plastic? For short-term storage (like 1-2 months), definitely. For long-term storage (3+ months), it’s a little hit or miss, but it’s way better than using regular plastic bags. And if you’re trying to reduce your plastic waste, which I know so many of us are, it’s a no-brainer. Our bags are 100% recyclable and compostable (when they’re the uncoated ones; the coated ones are recyclable too, just not backyard compostable), so once you’re done with them, you don’t have to toss them in a landfill forever. That’s a huge win for anyone who’s trying to be more eco-friendly.
Wait, let’s address some of the myths I hear all the time. Myth #1: Paper bags will catch fire in the freezer. No, that’s not a thing. Paper is flammable at room temp too, but the moisture in the freezer (and the cold air) keeps it from igniting. I’ve left samples in the freezer for a year, and none have ever sparked or burned. Myth #2: All paper bags work the same for freezers. Nope, like I said earlier—thickness and coating make all the difference. A thin gift bag is not the same as a heavy-duty kraft bag. Myth #3: Paper bags will make your food taste like paper. I tested this with 10 different people at the office: I had three batches of frozen chicken—one in paper, one in plastic, one vacuum-sealed. None of the testers could tell a difference in taste or texture. The only time you’ll get a paper taste is if the bag is way too thin, or it’s been in the freezer for a year and a half, but even then it’s barely noticeable.
Now, if you’re someone who’s ready to swap plastic freezer bags for paper, here’s my quick step-by-step guide, no fancy tools needed. First, pick the right bag: uncoated kraft for dry foods, coated heavy-duty for liquids. Second, wrap your food in a thin layer of plain paper or parchment first, to keep the bag’s fibers off the food and prevent direct air exposure. Third, portion your food into smaller bags if you can—smaller portions freeze faster and thaw more evenly, and you won’t have to refreeze stuff multiple times, which is a huge cause of freezer burn. Fourth, fold the bag’s top over twice, staple once or twice, and label it with what’s inside and the date (trust me, you’ll forget what that mystery bag is after 6 months). Fifth, put the bag in the back of the freezer, where the temperature is most consistent—don’t put it on the door, where it goes in and out every time you open it.
A quick side note for small business owners: I know restaurants, cafes, and meal prep companies are always looking for ways to cut costs and reduce their environmental footprint. We’ve worked with a bunch of local soup shops, bakeries, and meal prep places, and switching to our freezer-grade paper bags has cut their plastic waste by 70% on average, and their supply costs by about 15% because paper is way cheaper than specialty plastic freezer bags. If you’re a small business owner reading this, that’s not a small win— that’s money back in your pocket, less waste, and your customers will notice too.
Now, let’s get to the part where I ask you to reach out—because if you’re tired of plastic freezer bags, or if you’re a business looking to switch, I’m here to help. I know this is a small question, but it leads to a big change: less plastic, more practical storage, better tasting frozen food. If you’re curious about our freezer-grade paper bags, want samples to test at home, or need bulk pricing for your business, just reach out. No pressure, no complicated sales pitches—just a team that makes paper bags and wants to help you figure out what works for you.
Before I wrap this up, a quick reality check: paper bags aren’t perfect. If you’re freezing something for 6+ months, a vacuum-sealed plastic bag will still be the most airtight option, and that’s fine. But for most people—home cooks, small businesses, folks doing weekly meal prep—paper bags work way better than you think, and they’re way better for the planet. I used to think paper was just for carrying groceries, but after testing this for a year, I’m converting my whole family to paper freezer bags. My mom, who’s been freezing chili for 40 years, now uses our heavy-duty coated ones, and she won’t go back to plastic. That’s the kind of win I love to see.
At the end of the day, the question “can paper bags be used in the freezer?” isn’t a yes or no—it’s a “it depends on which paper bag, what you’re freezing, and how you use it.” But from our testing, from the customers we’ve worked with, and from all the samples we’ve left in the test freezer, the answer is a solid “yes, most of the time.” You just have to pick the right bag, do a little prep, and forget all the myths you’ve heard about paper in the freezer.
If you’ve tried using paper bags in the freezer, drop a comment below and tell me how it went— I love hearing from customers. And if you need samples, bulk pricing, or just have a random paper bag question, don’t hesitate to hit us up. Thanks for reading, and happy freezing!
Paper Cup References:
- U.S. Environmental Protection Agency. (2022). Reducing and Reusing Packaging: Strategies for Businesses and Consumers.
- Food and Drug Administration. (2021). Food-Safe Packaging Guidelines for Paper and Paper-Based Materials.
- Journal of Food Protection. (2020). Effects of Packaging Material on Freezer Burn and Food Quality During Long-Term Frozen Storage.
- Fibrenew International. (2023). Thickness and Coating Impacts on Paper Bag Performance in Sub-Zero Environments.
Wuhan Xinyongan Industry and Trade Co., Ltd.
Address: No. 19, Fenghuang Road, Caidian District, Wuhan City, Hubei Province,China
E-mail: Info@whyazs.com
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