Tupperware products sold in the United States and Canada today are BPA-free. The company phased out BPA-containing polycarbonate plastics in March 2010 and now uses alternative materials that meet regulatory standards. However, if you own older Tupperware from before that date, it may still contain BPA.
When Tupperware Stopped Using BPA
Tupperware used bisphenol-A (BPA) in its containers until March 2010. Before that cutoff, many of its products were made from polycarbonate plastic, a rigid material commonly used in water jugs, sports bottles, and food storage lids. Polycarbonate is known to release BPA, particularly when heated or scratched.
After growing public concern and regulatory pressure, the company transitioned to BPA-free materials. Tupperware’s own website states: “We have found other materials with improved performance characteristics that have been approved by regulators to be BPA free to replace polycarbonate.” Their current product line for the US and Canadian markets is made entirely from these replacement materials, most commonly polypropylene (recycling code #5), a plastic widely used for yogurt cups, prescription bottles, and food storage.
How to Check Older Containers
If you’ve inherited Tupperware from a parent or picked up vintage pieces at a thrift store, the recycling code stamped on the bottom tells you what you need to know. Look for the small number inside the triangular recycling symbol.
- Codes 1, 2, and 5 indicate BPA-free plastics. Code 5 (polypropylene) is the most common in modern Tupperware.
- Code 7 is the one to watch. It’s a catch-all category that includes polycarbonate, which is the plastic most associated with BPA. Not every #7 container contains BPA, but there’s no easy way to tell from the code alone.
Any Tupperware manufactured before 2010 with a #7 recycling code has a reasonable chance of containing BPA. If you can’t find a recycling code, or the container is visibly scratched, stained, or warped, it’s worth replacing. Damaged plastic releases chemicals into food more readily than intact plastic does.
Why BPA Matters
BPA is an endocrine disruptor, meaning it mimics hormones in the body and interferes with normal signaling. The Mayo Clinic identifies possible health effects on the brain and prostate gland of fetuses, infants, and children, along with effects on children’s behavior. Research also links BPA exposure to increased blood pressure, type 2 diabetes, and cardiovascular disease.
Regulatory agencies don’t fully agree on how much BPA is safe. In 2023, the European Food Safety Authority lowered its tolerable daily intake for BPA by a factor of 20,000, dropping it to 0.2 nanograms per kilogram of body weight per day. That’s an extraordinarily small amount, reflecting growing evidence that even low-level exposure carries risk. The US FDA has maintained a higher threshold, though academic researchers have criticized that position as inconsistent with the weight of available evidence.
BPA-Free Doesn’t Mean Chemical-Free
Replacing BPA with other materials solves one problem but doesn’t eliminate all concerns. When manufacturers removed BPA from polycarbonate products, some simply substituted other bisphenol compounds (like BPS or BPF) that may carry similar risks. Tupperware’s shift to polypropylene avoids this particular issue, since polypropylene is structurally different from polycarbonate and doesn’t contain bisphenols.
That said, polypropylene isn’t perfectly inert. Like all food-contact plastics, it can release trace chemicals into food, and heat accelerates that process. Research shows that microwaving food in polypropylene containers increases the migration of chemical contaminants and can alter the chemical structure of food components. The hotter the plastic gets, the more it releases.
Safer Ways to Use Plastic Containers
If your Tupperware is labeled microwave-safe, it won’t melt or warp under normal microwave conditions, but that label doesn’t mean zero chemical transfer occurs. A few practical steps reduce your exposure:
- Use glass or ceramic for heating. Transfer food to a glass dish before microwaving rather than heating it in the plastic container.
- Store, don’t cook. Plastic containers work well for refrigerator and pantry storage, where temperatures stay low and chemical migration is minimal.
- Replace damaged containers. Scratches, warping, cloudiness, and lingering odors all indicate the plastic is breaking down. These containers leach more chemicals than new ones.
- Skip single-use containers. Margarine tubs, takeout containers, and deli packaging aren’t designed for reheating. They warp easily and release more chemicals when heated.
For long-term food storage at room temperature or in the fridge, modern BPA-free Tupperware is a reasonable choice. The biggest risk factor isn’t the container sitting on your shelf. It’s what happens when plastic meets heat.