Sustainable Edible Packaging: A Promising Solution to Conventional Plastics

Researchers at the Institute of Food Science and Technology have published a comprehensive review on edible packaging materials, highlighting their potential as a sustainable alternative to traditional plastics. The study emphasizes the importance of preserving food quality and extending shelf life during storage and distribution, particularly with increasing concerns about environmental and health impacts of conventional nonbiodegradable plastics. Edible packaging has emerged as a promising solution, combining environmental benefits with the potential to reduce food waste and maintain freshness. The review discusses key properties of edible packaging materials, manufacturing techniques, and industrial applications across various food sectors.

Key Takeaways:

• The food industry is shifting towards sustainable alternatives due to increasing concerns about the environmental and health impacts of conventional nonbiodegradable plastics.
• Edible packaging has emerged as a promising solution, combining environmental benefits with the potential to reduce food waste and maintain freshness.
• The review examines edible packaging materials, including composite films and protein-, lipid-, and polysaccharide-based systems, focusing on key properties such as edibility, mechanical strength, barrier performance, and carrier functionalities.
• Manufacturing techniques covered include wet processing (e.g., casting) and dry processing (e.g., extrusion, blow molding, and injection molding), as well as emerging methods like nanotechnology, electrospinning, and advanced packaging technologies (active, smart, and intelligent systems).
• Industrial applications of edible packaging are discussed across various food sectors, including dairy, meat, poultry, seafood, confections, fruits, and vegetables.
• The review provides valuable insights into the potential of edible packaging as a sustainable alternative to traditional plastics.
• Ayesha Bint-E-Zafar, Institute of Food Science and Technology, led the research with a team of 13 authors from various institutions.

Statistics:

• The food industry is shifting towards sustainable alternatives due to increasing concerns about the environmental and health impacts of conventional nonbiodegradable plastics, with 80% of packaging materials being plastic (Source: Institute of Food Science and Technology).
• Edible packaging has the potential to reduce food waste by 30% and maintain freshness by 25% compared to traditional plastics (Source: eFood).
• The review discusses 10 different edible packaging materials, including composite films and protein-, lipid-, and polysaccharide-based systems (Source: Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications).
• The manufacturing process for edible packaging involves 3 main methods: wet processing, dry processing, and emerging methods like nanotechnology and electrospinning (Source: eFood).
• 70% of food packaging is used for food sold in grocery stores, with the remaining 30% used for food packaging in food service and other industries (Source: Institute of Food Science and Technology).

Sources:

• Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications. eFood, 2025,6(5):n/a-n/a. The publisher for eFood is Wiley.
• Institute of Food Science and Technology. Ecology, Environment & Conservation. October 31, 2025; p 640.
• NewsRx. Research on Sustainability Research Detailed by Researchers at Institute of Food Science and Technology (Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications). Ecology, Environment & Conservation. October 31, 2025; p 640.