Cork: A sustainable, versatile, and long-lasting natural resource

Cork as we know it is the outer bark of the cork oak. The bark can be harvested when a tree reaches 30 years, and then can be re-harvested every 9 or so years for the life span of the tree (which can be over 200 years) allowing for over 15 cork harvests. Making it a natural and regenerative resource.

Cork also has many technical benefits. Cork is water-repellent, airtight and can be formed into a wide variety of shapes and sizes. To make the cork the shape we want, small pieces are glued together into either a sheet or into the needed form. Most of the world production is around the Mediterranean, but we buy our cork from China as it is closer to our suppliers.

A natural insulator for effective temperature control

Cork is also light and airy and offers good insulation. In the past we used an expanded polystyrene (EPS) foam for vacuum bottle stopper insulation, but we have replaced the foam with cork for a similar insulation performance but in a natural material. Cork is used on our products to keep your food or beverage hot or cold when outside.

To limit heat loss, all forms of heat transfer need to be prevented: conduction, convection, and radiation.

1. Conductive heat loss can be averted by insulating with a light material that prevents the molecules to interact with each other (cork, light foam, or a vacuum).
2. Convection is avoided by having a barrier between the surroundings and the food.
3. Stop radiation loss by using a reflective surface that bounces the heat radiation back into the food or beverage.