Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
A team of researchers from the University of Nottingham, UK has used plant carbohydrates and proteins to develop a 100 per cent biodegradable and edible food packaging.
Derived from konjac flour and starch, cellulose or proteins, the sustainable natural materials were used to develop films.
The edible food packaging is claimed to improve storage, safety and shelf life.
The team will initially introduce the fully biodegradable bags made from the plant-based packaging materials at superstores and food supply chains with plans to expand it to general packaging in construction, express delivery and magazines.