Could edible food packaging be the answer to Hong Kong’s plastic waste problems?

Researchers in the US are developing a packaging film similar to store-bought plastic wrap but made of milk protein, which not only reduces the use of plastic but could also prevent food spoilage and waste

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Researchers tested their milk-protein film as a packaging for blocks of cheese. Photo: American Chemical Society

Published: 12:30pm, 23 Aug 2016Updated: 12:30pm, 23 Aug 2016

At the supermarket, especially in Hong Kong, most food comes wrapped in plastic packaging. Imagine picking up that (needlessly) mummified organic apple and eating everything, cling wrap and all. Within a few years, it may well be reality.

The milk protein casein is the basis of the new plastic wrap.

Scientists in the US are developing an edible packaging film made almost entirely of the milk protein casein. The packaging looks similar to store-bought cling film, but it is less stretchy and is up to 500 times better at keeping oxygen away from food, thereby preventing food spoilage.

Because they are derived from milk, the films are biodegradable, sustainable and edible. They do not have much taste, the researchers say, but flavourings and nutritious additives such as vitamins, probiotics and nutraceuticals could be included in the future.

“The coating applications for this product are endless,” says Laetitia Bonnaillie, co-leader of the research team from the US Department of Agriculture’s Agricultural Research Service. “We are currently testing applications such as single-serve, edible food wrappers. For instance, individually wrapped cheese sticks use a large proportion of plastic – we would like to fix that.”

Bonnaillie and co-leader Peggy Tomasula presented their work over the weekend at the 252nd National Meeting & Exposition of the American Chemical Society in Philadelphia.