film from milk proteins
Milk Protein Packaging
As a natural component of milk, casein is involved in the formation of cheese or curd, i.e. in the solidification of these. Scientists in Peggy Tomasula’s research group at the American Chemical Society (ACS) have succeeded in using these proteins to create a net-like structure that allows the fabric – rolled out thinly and dried – to develop into a transparent, flexible thin film.
In addition to being biodegradable and edible, this new material is a match for conventional plastic: It is waterproof and provides up to 500 times better protection against the formation of oxygen that promotes decomposition.
According to the study, it even surpasses the protective effect of conventional food packaging and could contribute significantly to reducing food waste.
Milk protein edible packaging film
Manufacturer: ACS American Chemical Society
Project status: Concept // Prototype // Ready for market // Ready for series production
Source: Peters, Sascha; Drewes, Diana: Materials in Progress. Innovations for Designers and Architects, Basel 2019, p. 29.
Image source: ACS American Chemical Society