|26 August 2016|
Edible food wrappers made of milk proteins could be available within three years, according to researchers at the US Department of Agriculture.
A team led by Peggy Tomasula are developing a casein-based film which would replace the thin petroleum-based plastic film used on cheeses and meats – providing a far more sustainable option.
“The protein-based films are powerful oxygen blockers that help prevent food spoilage,” Tomasula said in a statement. “When used in packaging, they could prevent food waste during distribution along the food chain.”
The team is currently working on prototype film samples and they said the development of their biodegradable food packaging is generating a huge amount of interest from food and drink companies.