USDA researchers develop edible food packaging made from milk proteins
These casein-based films are said to be up to 500 times better than plastics at keeping oxygen away from food.
Most foods come wrapped in plastic packaging, creating a lot of waste and sometimes food spoilage. That’s why research leader Peggy Tomasula and colleagues at the U.S. Department of Agriculture, Washington, D.C., are developing an environmentally friendly film made of milk protein casein.
These casein-based films are said to be up to 500 times better than plastics at keeping oxygen away from food. And, because they are derived from milk, they are biodegradable, sustainable and edible. The milk-based packaging also features smaller pores, thus creating a tighter network that keeps oxygen out.