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The wrapper can actually be eaten according to USDA (US Department of Agriculture) researcher, Laetitia Bonnaillie.
The casein based film is 500 times better than plastic at keeping oxygen from food because proteins form a tighter network when they polymerize. It is also more effective than the current starch-based packaging, which is difficult to recycle. It also protects food products that are sensitive to light.
The researcher said “everything is smaller and smaller packaging, which is great for grabbing lunch, for school, but then it generates so much waste. Edible packaging can be great for that.”
More nutritious
The researchers added glycerol and citrus pectin to the casein film, which is made by spreading a mixture of water and commercially available casein powder. Glycerol made the protein film softer, and citrus pectin added more structure to the film. This allows it to resist humidity and high temperatures.
Bonneraillie said the additives used by researchers also distinguish their packaging because protein is good for us.
She also said these films will be more health enhancing than starches and vitamins and flavourings together with other additives can be used to make the packaging and the food it surrounds tastier and more nutritious.
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