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Promising results with bio packaging material for foodstuffsPackaging material for foodstuffs can now be made by potato starch or whey. These new packaging materials are now being tested at The Royal Veterinary and Agricultural University in Copenhagen in the Øresund Region. Researchers at the Department of Dairy and Food Science at The Royal Veterinary and Agricultural University are working full hours to test the new packaging materials, which are based solely on organic materials such as e.g. potato starch or whey. These will have the ability to preserve taste, texture and shelf-life of the foodstuffs, and will significantly minimize the need for artificial preservatives in foodstuffs. Vibeke Haugaard, a member of the group of researchers working on the project, stated: “In the future we will be able to use these packaging materials based solely on organic materials for an array of foodstuffs, including e.g. meat, dairy products and cheese”. Vibeke Haugaard further stated: “For now, we are focusing on foodstuffs of a shorter period of durability. We have done substantial research on packaging materials for freshly squeezed orange juice and other fruits and vegetables. It looks very promising”. One of the bio based organic products, which has proven particularly promising is Polylaktat (PLA), and it is extracted from whey. The hopes for Polylaktat are high amongst researchers, since it does not absorb water, and therefore will be extremely suitable for foodstuffs containing large amounts of water, and possibly also extremely suitable for fluids such as juice etc. Minimizing the need for artificial preservatives in foodstuffs is a significant and groundbreaking possibility of using organic biomaterial for packaging foodstuffs. Vibeke Haugaard exemplified on this: “Usually artificial preservatives are added to the entire foodstuff, but it is usually only needed on the surface of the foodstuff in order to keep it from perishing. It is on the surface where you notice the presence of mould. The clever part of this is that you will now be able to add the preservatives to the packaging materials solely, from where it will slowly be transferred from the packaging material to the surface of the foodstuff”. It is her clear and definite expectation that this sort of packaging material will become the future within packaging material for foodstuff, but she does not wish to guess by what year the new packaging material will have a large foothold in the various supermarket chains. For further information:
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