Why Isn't Cling Wrap as Good as It Used to Be?

The video discusses the history and changes in cling wrap, focusing on Saran Wrap. Originally made from PVDC, a highly effective polymer, it was changed to polyethylene due to environmental concerns. This change reduced its effectiveness in trapping odors and preserving freshness. Despite the decline in performance, the switch was made to reduce toxic pollutants.

What changes did SC Johnson make to the Saran Wrap formula in the early 2000s?

What was the original chemical used to make Saran Wrap?

What are the properties of PVDC that made it effective for food preservation?

What was the reason for SC Johnson to eliminate PVDC from their products?

How does the new cling wrap formula compare to the old PVDC formula in terms of odor trapping and freshness?