"Edible Packaging" explores the groundbreaking concept of using consumable materials to revolutionize food packaging, addressing the urgent need to reduce plastic waste and promote sustainable practices.
The book delves into the science and technology behind edible and biodegradable packaging, highlighting the use of biopolymers like polysaccharides and proteins to create films and coatings.
These materials can be engineered for barrier properties and even flavor enhancement, offering a unique approach to reducing the environmental impact of food consumption.
The book investigates the potential for composting and biodegradation, which offers significant environmental benefits.
It critically examines the evolution of packaging from natural materials to plastics, emphasizing the current environmental crisis caused by overflowing landfills and ocean contamination.
It progresses by first introducing the packaging landscape then delving into the science of edible films, manufacturing processes, and finally assessing the environmental impact and economic aspects.
The book adopts a fact-based approach, presenting information in a clear and concise manner, making it valuable for researchers, students, policymakers, and environmentally conscious consumers alike.
It also considers the challenges of scaling up production and maintaining food safety, providing a comprehensive overview of the current state and future prospects of edible packaging.
