eat your food packaging, don't bin it - scientists - pet film for food packaging
Thomson Reuters Foundation-
Scientists are developing an edible form of packaging that they hope will save food more effectively and sustainably than plastic films, helping to reduce food and plastic waste.
Scientists from the United States say the packaging film is made of a milk protein called buttermilk. S.
The Department of Agriculture said at a meeting of the American Chemical Society. The milk-
They say that there is not much flavor based on the packaging at the moment, but the taste can be added to the packaging, and vitamins, probiotics and other nutrients can also be added to the packaging to make it nutritious.
The film looks similar to plastic packaging, but is 500 times higher in terms of protecting food from oxygen and biodegradable and sustainable development, the researchers said at a conference in Pennsylvania, which lasted until Thursday“The protein-
This film is an oxygen blocker that can effectively prevent food deterioration.
When used for packaging, they can prevent food waste on the food chain, "research director Peggy tomasura said in a statement on Sunday.
Of the foods produced around the world, 30 to 40% are never eaten, because it will deteriorate at some point after harvest or during transportation, or be thrown away by shops and consumers.
However, according to US data, almost 0. 8 billion people around the world sleep hungry every night. N. figures.
By 2030, halving food waste was included in the global development goals adopted by world leaders in 2015. The U. S.
Scientists also want to reduce the amount of plastic thrown away.
"We are currently testing things like
Food packaging that can be eaten.
For example, a large amount of plastic is used on a individually packaged cheese bar
We want to solve this problem.
The leader of learning. Single-
Service bag cheese must still be packed in larger plastic or cardboard containers and sold on store shelves to prevent them from getting wet or dirty.
Edible packaging made of starch is already on the market, but it is relatively porous and does not stop oxygen from reaching food as effectively as it does.
Bonelli says she hopes the milk protein package will be put on shelves within three years.