Ingredient FAQs
Curious about what makes Queen Bee Wraps so effective and long-lasting?
From food-safe ingredients to care tips, here are answers to our most asked questions about what goes into your wraps and how to look after them.
Are your wraps food safe?
Yes, we use certified food-grade white beeswax, traceable from farm to wrap. Combined with industry-standard jojoba oil (a stable liquid wax) and filtered dammar tree resin, your wrap is safe to use on everything from sandwiches to fruit and cheese.
Why do you use jojoba oil instead of olive oil?
Jojoba oil is a liquid wax ester, not a food oil, so it doesn’t go rancid like olive oil can. It helps wraps stay flexible and fresh-smelling for longer. One reason it’s the trusted standard for beeswax wrap makers worldwide.
Where does your beeswax come from?
Our beeswax is a certified food-safe E901 white beeswax that is responsibly sourced from East African farms. It’s cleaned using hydrogen peroxide, diatomaceous earth, and activated carbon, then heat filtered under pressure with no residual solvents, ensuring purity and performance.
How long do Queen Bee Wraps last?
With regular use and care, our wraps typically last 12 months, with many still working well after two years. You can refresh them with gentle heat or re-wax them to extend their life even further.
How should I clean my wraps?
Wash with cool water and a little mild soap, then air dry. Avoid hot water or microwaves, as high heat can melt the wax coating.
Will olive oil go rancid in a beeswax wrap?
Olive oil is a wonderful food oil, but when used in beeswax wraps, it can oxidise over time, especially when exposed to air and warmth. This can lead to sticky residue or an off smell. That’s why we use jojoba oil, which resists spoilage and keeps wraps flexible and fresh for longer.
Is jojoba oil food safe if it’s not edible?
Jojoba oil isn’t eaten like olive oil, but it is widely used in cosmetics and food-contact products due to its stability and safety profile. In beeswax wraps, it sits within the wrap, doesn’t migrate, and is used in small amounts. Many leading brands trust jojoba for its oxidation resistance and clean handling properties.
Why don’t you use British or local beeswax?
We choose white beeswax from East African farms because it offers consistent quality, low aroma, and full traceability from hive to wrap. While British beeswax can be beautiful, it varies widely in scent and colour and isn't always processed to food-grade standards. We believe your food deserves better.
What is dammar tree resin, and why use it?
Dammar is a natural tree resin we use instead of pine resin. It helps give wraps their grip and tackiness. Unlike pine, dammar requires additional filtering but has a softer scent and fewer allergenic compounds. It's ideal for delicate foods and sensitive noses.
Can the scent of beeswax affect food?
In early tests, we found yellow beeswax sometimes transferred aroma to sandwiches and softer foods. That’s why we use white, filtered beeswax. Still natural and lightly aromatic, but with far less scent transfer. Your food stays the star of the wrap.
Can I use beeswax wraps for raw meat or fish?
We don’t recommend it. Beeswax wraps are ideal for dry or solid foods like cheese, bread, fruit, and sandwiches, but not for raw meat or fish, due to food safety risks and cross-contamination.
Can I compost my wraps when they're worn out?
Yes, our wraps are 100% compostable. You can cut them into strips and add them to your compost bin or use them as natural firelighters for your wood stove or BBQ.
Can I re-wax my wraps at home?
Absolutely. We sell everything you need to refresh your wraps, including our signature wax blend blocks. It’s an easy, low-waste way to keep them going strong for years.