Into the supermarket, most of the products placed on the shelves are plastic packaging, but after use, these packaging papers will basically become non-recyclable and non-degradable garbage. In order to conserve food more effectively, strengthen sustainability, and reduce food and plastic waste, scientists are developing an edible packaging film.
Scientists from the U.S. Department of Agriculture said at the meeting of the American Chemical Society ( ACS ) that the raw material for this packaging film is a type of cow's milk protein called casein, which itself tastes without any taste but can be continuously Adding new flavors can also add vitamins, probiotics and other nutrients to make it more nutritious. ACS is one of the largest scientific associations in the world. This year's conference demonstrated more than 9,000 technological innovation products.
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According to scientists, the appearance of this film is almost the same as plastic packaging, but the former's ability to prevent food oxidation is more than 500 times that of the latter, as is biodegradability and sustainability. Research leader Peggy Tomasula said: "This protein-based film is a powerful oxygen barrier that can effectively prevent food spoilage. When used as a packaging, it can reduce food waste during distribution."
Each year, 30% to 40 % of the food produced globally never enters the mouth of the consumer, because some of the food is degraded after harvest or during transportation, and some are discarded by shops and consumers. However, according to the United Nations, there are still 800 million people in the world who are hungry. In 2015 , leaders of all countries unanimously adopted the plan to reduce half of the world's food waste by 2030 as one of the goals of global development.
At the same time, American scientists also want to reduce food-related waste. Research co-leader Laetitia Bonnaillie stated: “We are now testing the use of disposable packaging and edible food packaging, such as individually packaged cheese bars using large amounts of plastic.”
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When the disposable cheese pouches are sold at the store, they are still placed in plastic or cardboard containers to prevent moisture or soiling. At present, edible packaging made of starch is commercially available, but relatively low in water and antioxidant resistance.
Laetitia Bonnaillie hopes that milk protein packaging can be sold within 3 years.
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