Final report proposed solution of milk protein

 Milk proteins have shown considerable promise in replacing fossil-based plastics in a variety of food applications such as oxygen susceptible foods, thereby rendering milk protein certainly one of the most quality-assured biopolymers in the packaging discipline. Properties like excellent gas barrier properties, proficiency to develop self-supporting films, adequate availability, and superb biodegradability have aroused great attention as an eco-friendly approach. Furthermore, packaging materials must have trustworthy characteristics such as non-toxicity, microbiological stability, excellent physical properties in terms of mechanical, and barrier properties, good organoleptic characteristics, minimal manufacturing expenses, and be completely compatible with the packaged product. Henceforth, milk proteins can be used to develop edible food coatings having different physical and functional properties as packaging for the edible food container.

A start-up company, Lactips, based in Saint-Etienne, France, has developed an edible plastic made from milk protein to tackle the problem of environmental waste. They also added specific applications in the development of the product to slow down the degradation process of food and improve freshness control. Therefore, milk proteins are a promising solution to the problem of plastic waste in the food packaging industry. It has high thermal stability, and non-toxicity which makes it a suitable material for outstanding biodegradability. It is edible and will be able to protect food without needing to waste any resources on the environment.