Edible Packaging
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Edible Packaging is a sustainable solution designed to replace traditional plastic and reduce waste. Made from natural, food-grade materials, edible packaging can be consumed along with the food it contains, or it can biodegrade safely if discarded.
Key Components of Edible Packaging
Edible packaging is typically made from:
- Polysaccharides (e.g., starch, cellulose, and alginate): Known for their film-forming abilities, these materials provide a protective layer that keeps moisture and contaminants out.
- Proteins(e.g., casein, soy, and collagen): These materials add strength and barrier properties to the packaging.
- Lipids(e.g., waxes and oils): Used to create water-resistant barriers, especially for foods that need to stay dry.
- Composites: Combining multiple materials (like starch and protein) can enhance strength, flexibility, and barrier qualities.
Examples of Edible Packaging in Real Life
1. Seaweed-Based Packaging
- Example: Notpla, a UK-based company, creates edible and biodegradable packaging from seaweed. They produce small, edible pouches for condiments like ketchup or mayonnaise and water "pods" for events and marathons. Once consumed or disposed of, the packaging fully decomposes in just a few weeks.
- Real Use Case: At the London Marathon, Notpla provided runners with water in seaweed-based edible pods, eliminating single-use plastic bottles.
2. Rice Paper Wrapping for Snacks
- Example: Certain brands use thin rice paper to wrap candies, chocolates, and dried fruit, allowing consumers to eat the whole snack without unwrapping. Rice paper dissolves in the mouth and has a neutral flavor, making it a convenient and eco-friendly choice.
- Real Use Case: Japanese candies, such as some brands of mochi or traditional rice candies, are often wrapped in an edible rice paper layer that dissolves in the mouth.
3. Milk Protein-Based Films
- Example: Researchers at the U.S. Department of Agriculture (USDA) have developed an edible film made from casein (a milk protein) that has excellent oxygen-blocking capabilities. This film could potentially be used to wrap food items, keep oxygen out, and maintain freshness longer.
- Real Use Case: In trials, casein-based wraps have been applied to cheese slices and other perishables, acting as a thin, edible layer that extends shelf life and keeps food fresh.
4. Fruit and Vegetable Coatings
- Example: Apeel Sciences creates an invisible, edible coating for produce, made from plant-based lipids and glycerolipids. This coating slows down the moisture loss and oxidation process, keeping fruits and vegetables fresh for twice as long.
- Real Use Case: Grocery stores worldwide, including major chains like Kroger and Walmart, use Apeel-coated avocados and apples to reduce food waste by extending their shelf life.
5. Potato Starch Edible Cutlery
- Example: Bakey’s, an Indian company, produces edible spoons made from a blend of rice, wheat, and sorghum flour. After a meal, these spoons can be eaten or left to decompose, as they are fully biodegradable.
- Real Use Case: Bakey’s edible spoons are served with meals in eco-friendly restaurants, offering customers a sustainable, waste-free dining option.
Benefits of Edible Packaging
- Reduces Plastic Waste: By replacing plastic, edible packaging reduces environmental pollution.
- Biodegradable and Compostable: Even if not eaten, many edible packaging materials decompose quickly and safely.
- Food Safety and Freshness: Certain edible coatings can extend shelf life by protecting foods from moisture and oxygen.
Challenges of Edible Packaging
- Cost: Edible materials are often more expensive to produce than plastics.
- Shelf Life and Durability: Edible packaging may be less durable than plastic and needs careful handling.
- Allergen and Dietary Concerns: Some edible packaging contains allergens (e.g., milk proteins or wheat), limiting its use.
Edible packaging is an exciting field with real-world applications that are growing as both consumers and companies seek more sustainable options for food packaging.
Key Components of Edible Packaging
Edible packaging is typically made from:
- Polysaccharides (e.g., starch, cellulose, and alginate): Known for their film-forming abilities, these materials provide a protective layer that keeps moisture and contaminants out.
- Proteins(e.g., casein, soy, and collagen): These materials add strength and barrier properties to the packaging.
- Lipids(e.g., waxes and oils): Used to create water-resistant barriers, especially for foods that need to stay dry.
- Composites: Combining multiple materials (like starch and protein) can enhance strength, flexibility, and barrier qualities.
Examples of Edible Packaging in Real Life
1. Seaweed-Based Packaging
- Example: Notpla, a UK-based company, creates edible and biodegradable packaging from seaweed. They produce small, edible pouches for condiments like ketchup or mayonnaise and water "pods" for events and marathons. Once consumed or disposed of, the packaging fully decomposes in just a few weeks.
- Real Use Case: At the London Marathon, Notpla provided runners with water in seaweed-based edible pods, eliminating single-use plastic bottles.
2. Rice Paper Wrapping for Snacks
- Example: Certain brands use thin rice paper to wrap candies, chocolates, and dried fruit, allowing consumers to eat the whole snack without unwrapping. Rice paper dissolves in the mouth and has a neutral flavor, making it a convenient and eco-friendly choice.
- Real Use Case: Japanese candies, such as some brands of mochi or traditional rice candies, are often wrapped in an edible rice paper layer that dissolves in the mouth.
3. Milk Protein-Based Films
- Example: Researchers at the U.S. Department of Agriculture (USDA) have developed an edible film made from casein (a milk protein) that has excellent oxygen-blocking capabilities. This film could potentially be used to wrap food items, keep oxygen out, and maintain freshness longer.
- Real Use Case: In trials, casein-based wraps have been applied to cheese slices and other perishables, acting as a thin, edible layer that extends shelf life and keeps food fresh.
4. Fruit and Vegetable Coatings
- Example: Apeel Sciences creates an invisible, edible coating for produce, made from plant-based lipids and glycerolipids. This coating slows down the moisture loss and oxidation process, keeping fruits and vegetables fresh for twice as long.
- Real Use Case: Grocery stores worldwide, including major chains like Kroger and Walmart, use Apeel-coated avocados and apples to reduce food waste by extending their shelf life.
5. Potato Starch Edible Cutlery
- Example: Bakey’s, an Indian company, produces edible spoons made from a blend of rice, wheat, and sorghum flour. After a meal, these spoons can be eaten or left to decompose, as they are fully biodegradable.
- Real Use Case: Bakey’s edible spoons are served with meals in eco-friendly restaurants, offering customers a sustainable, waste-free dining option.
Benefits of Edible Packaging
- Reduces Plastic Waste: By replacing plastic, edible packaging reduces environmental pollution.
- Biodegradable and Compostable: Even if not eaten, many edible packaging materials decompose quickly and safely.
- Food Safety and Freshness: Certain edible coatings can extend shelf life by protecting foods from moisture and oxygen.
Challenges of Edible Packaging
- Cost: Edible materials are often more expensive to produce than plastics.
- Shelf Life and Durability: Edible packaging may be less durable than plastic and needs careful handling.
- Allergen and Dietary Concerns: Some edible packaging contains allergens (e.g., milk proteins or wheat), limiting its use.
Edible packaging is an exciting field with real-world applications that are growing as both consumers and companies seek more sustainable options for food packaging.