Spray instead of packaging

California-based startup Apeel Sciences developed an edible protective spray for fruits and vegetables derived from food scraps. This tasteless and low-calorie variant, due to its waterproof molecular structure, primarily serves to preserve the food, thus allowing protection from moisture and gases that continue the ripening process.

Best Practice: APEEL

The protective spray consists primarily of mono- and diglycerides (E 471) of fatty acids, which are odorless, tasteless and insoluble in water. These lipids from the stems and skins of the food residues are intended to help improve the quality of the sprayed food and extend its shelf life. Since reduced cooling is required during the transport of goods thanks to the protective spray, a reduction in the carbon footprint can also be achieved.

While coatings for fruit and vegetables have been commonplace in the USA for some time, German companies have only been testing the concept since 2020. The Rewe Group is working together with the British manufacturer AgriCoat NatureSeal. Their solution is based on fructose (E 473). This protective layer is also said to be edible and absolutely harmless to health.

In the EU, beeswax (E901), carnauba wax (E 903) and shellac (E 904) are also permitted as food coatings – but not for organic products. The protective layers are also currently mostly used for foods that are sold unpackaged anyway and are peeled before consumption.

Our conclusion: A good approach to extending the shelf life of food and protecting quality. There is no mechanical product protection for a complete replacement of primary packaging. Apeel is working on new variants for other fruits, and we are looking forward to their development.

Image source: Apeel