Switzerland uses food processing waste to make environmentally friendly packaging

Scientists from the Swiss Royal Society of Technology explained how manufacturers use food processing waste to make environmentally friendly packaging. Mikael Göllstedt had successfully made oxygen-impermeable packaging bags, but so far it has not been applied to all liquids, so the material structure must be able to withstand high pressures, but he believes that it will not be possible to solve this problem later on. He studied three organic materials - chitosan, wheat bran and whey to examine their function as packaging materials. Chitosan is extracted from the shells of insects and crustaceans; wheat bran is a residue of starch removed from flour; whey is a by-product of processed cheese.

Mikael has conducted partial research at the University of South Korea. He said that Asia has a strong interest in this. This packaging reform becomes more and more obvious. Food manufacturers are awakening not only to ecological responsibility, but also because consumers do not want to damage the environment. Research shows that more than a third of European consumers live alone, spending a total of 140 billion euros on food, beverages, and personal care each year.

In fact, the single person population is more than 50% larger than the home of 2 adults, which means that the use of packaging is much faster than ever before, so the need for biodegradable packaging is even more urgent.