How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 3 December 2019

Texture Analysis in Research: Edible Packaging

At the grocery store, most foods — meats, breads, cheeses, snacks — come wrapped in plastic packaging.

Not only does this create a lot of non-recyclable, non-biodegradable waste, but thin plastic films are not great at preventing spoilage – and some plastics are suspected of leaching potentially harmful compounds into food.

Current food packaging is mainly petroleum-based, which is not sustainable. It also does not degrade, creating tons of plastic waste that sits in landfills for years – an issue that is now weighing heavily on the minds of all consumers after recent documentaries. To address these issues, scientists are now developing a packaging film made of milk proteins — and it is even edible.