Two gloves sit on most suppliers' price lists. One costs less per box. The other costs less per job. Understanding the difference is worth knowing before you place your next order.
What they're made from — and why it matters
Nitrile is a fully synthetic rubber — strong, elastic, chemical-resistant and latex-free. It fits snugly, resists punctures and maintains its integrity across a wide range of tasks and chemicals.
Vinyl is made from PVC plastic with plasticisers added to make it flexible. It's cheaper to manufacture, which is why it's cheaper per box. But that plasticiser is where the problems start — especially for food businesses.
The vinyl and fatty food problem — what most suppliers don't tell you
This is the most important thing to understand about vinyl gloves, and most suppliers bury it in small print.
The EU banned the use of DEHP — a phthalate plasticiser — in food service gloves in 2008, out of concern that the chemical leaches into food and is ingested. Japan banned PVC gloves for food contact even earlier, in 2001, and saw a 33% drop in phthalate exposure in food after the ban.
Why? Phthalate plasticisers are not chemically bound to PVC, so they can easily leach and evaporate into food — particularly fatty foods such as butter, oils and meat, where they become mostly soluble. Unigloves, one of Europe's leading glove manufacturers, confirms that vinyl gloves are not approved for use with fatty foods.
In plain terms: vinyl gloves are not the right choice for handling raw meat, fish, cheese, butter, oils, frying, or any fatty food — even if the box says "food safe." For those tasks, blue nitrile is the correct glove.
When vinyl IS the right choice
Vinyl still has a legitimate place. For light, low-risk, short-duration tasks where gloves are changed very frequently, it is a sensible cost-saving choice:
- Sandwich and salad preparation
- Serving and front-of-house food service
- Light cleaning without harsh chemicals
- Deli counter work with non-fatty items
- General low-risk handling where dexterity and fit matter less
In high-turnover catering environments, food service teams can change gloves every 15–30 minutes. Using nitrile for every glove change at that frequency is genuinely unnecessary and expensive. Vinyl makes sense here.
When nitrile is the right choice
Nitrile is the correct default for any task involving:
- Raw meat, fish, poultry or oily food
- Cleaning chemicals, degreasers or disinfectants
- Automotive and workshop work
- Tattooing, piercing or beauty treatments
- Any task where a torn glove creates a real contamination or chemical exposure risk
While nitrile is more expensive per box, it lasts longer during tasks — meaning fewer replacements mid-job. If gloves are tearing or failing, staff end up using more pairs, which erodes the initial savings of vinyl. For higher-risk tasks, nitrile is more cost-efficient in the long run.
The simple decision guide
| Task | Best glove |
|---|---|
| Raw meat, fish, oily food prep | Blue nitrile |
| Sandwich making, salad, serving | Blue or clear vinyl |
| Cleaning with chemicals | Blue nitrile |
| Light cleaning, low-risk tasks | Vinyl |
| Automotive and workshop | Black nitrile |
| Tattooing and piercing | Black nitrile (exam grade) |
| Beauty and hair colouring | Nitrile |
| Deli counter, light food service | Vinyl |
A note on latex
We don't stock latex gloves at Epic Solutions. Latex allergy affects around 1–3% of the general population and up to 10% of workers with repeated exposure. For most businesses, that risk — combined with needing to screen staff and customers — makes nitrile the more practical choice. Nitrile matches or exceeds latex performance in every area relevant to our customers.
FAQ
Is nitrile better than vinyl?
For most tasks, yes — stronger, better fitting, more chemical resistant. Vinyl is appropriate for light, low-risk, short-duration tasks where gloves are changed very frequently and cost is the primary concern.
Are vinyl gloves food safe?
For non-fatty foods — sandwiches, salads, serving — yes. For raw meat, fish, cheese, oils and fatty foods, vinyl is not appropriate. The plasticisers in PVC can migrate into fatty food, and the EU banned DEHP in food service gloves in 2008 for this reason.
My team uses vinyl for everything — should I switch?
Not necessarily for everything. For serving, sandwich making and light prep, vinyl is fine. For raw protein handling, cleaning with chemicals or any higher-risk task, swap to nitrile. The right glove for each task is more cost-effective than the most expensive glove for every task.
Which is cheaper overall?
Vinyl costs less per box. Nitrile often costs less per task because it tears less frequently and lasts longer per job.
Can I order both from Epic Solutions?
Yes — we stock blue nitrile, black nitrile, blue vinyl and clear vinyl. Call us on +44 7707 316118 or browse our disposable gloves range to find the right spec for each part of your operation.
Related reading: Shop Nitrile Gloves | Shop Vinyl Gloves | All Disposable Gloves