The field of plant-based food packaging has again expanded with the development of a material that extends the shelf life of food and tells consumers whether or not it's still edible.
The plant-based packaging has been made from biopolymers to which the researchers, working at SINTEF in Norway, have added nanoparticle components.
This provides the packaging with new and improved food preservation properties.
The shelf life is extended by improved oxygen barriers.
Standard plastic packaging allows the entry of air, which places restrictions on shelf life.
The new approach also considerably reduces a product's carbon footprint.
Four packaging designs are currently made using PLA and bio-PET: a blowmoulded bottle, a pot for seafood, bowls made with a three-layer coating, and a blowmoulded film (similar to plastic foil) that can be used for making bags and oxygen-protective coverings.
The researchers also developed sensors that let consumers know if food is too hot to eat or if the product has gone bad.
