Bagasse (sugarcane pulp)

The fibrous pulp left after sugarcane is pressed, moulded into sturdy plates, bowls and clamshells. It's compostable, grease- and heat-tolerant, and a common eco alternative to foam and plastic.

Bagasse is the dry, fibrous residue left once sugarcane stalks are crushed for juice — an agricultural by-product that would otherwise be waste. Pressed and heat-moulded, it forms sturdy plates, bowls, clamshells and trays with a natural off-white or light-brown finish.

It performs well where foam and thin plastic struggle: bagasse tolerates heat, holds up to grease and oil, and is generally microwave- and freezer-safe (always confirm on the product spec). That makes it a popular choice for hot food, takeaway meals and catering platters.

Environmentally, bagasse is commercially compostable and, because it's made from a residue rather than virgin material, it's a common swap for polystyrene. For buyers, the trade-offs versus plastic are a slightly higher unit cost and a more textured look — usually an easy call for venues marketing an eco-friendly offer.