DAIRY is moving into the cling-wrap industry.
Yes, you read correctly.
No longer will milk just be used to make delicious dairy delicacies.
US scientists have developed a way to use milk to make clear biodegradable films to protect food.
But unlike conventional food wrapping, you can take a bite without having to peel the wrap off.
US Department of Agriculture dairy processing and products research leader, Peggy Tomasula, said scientists had been using whey protein concentrates, isolates and caseinates from milk to make edible films.
Dr Tomasula said the films had been developed as an alternative to petrochemical-based films and to extend the shelf life of food products, while adding nutrition to the foods.
She said the films were made from about 80 per cent dairy and varied in thickness.
"The films can be applied directly to the food so they would serve to directly protect the food or to improve its appearance - adding gloss if needed," Dr Tomasula said.
The edible film can also prevent damage to food.
Researchers have been working on the project for the past 10 years.
Dr Tomasula said it was now at the stage where scientists were improving the "barrier properties" of the films.
One of these barrier properties is moisture resistance.
Another is oxygen.
While the films have proven to be excellent barriers to oxygen, preventing moisture has been a hurdle.
"Their moisture resistance needs improvement," Dr Tomasula said. "This causes the films to weaken with continued exposure to water.
"One thing we have done is to develop a caseinate that is more water resistant that other caseinates.
"Also, we are looking at various ways to strengthen the films by changing the confirmation of the proteins in the films."
This research is part of a bid to reduce food packaging waste, following consumer and retailer concerns in the US.
