By American Chemical Society —— Bio and Archives--February 3, 2020
These days, many people are concerned about plastic waste; however, the convenience, mechanical properties and cost of plastic food packaging are hard to beat. But now, a growing number of innovators and entrepreneurs are trying to make edible packaging and tableware from foods like seaweed, milk proteins and potato starch, according to an article in Chemical & Engineering News (C&EN), the weekly newsmagazine of the American Chemical Society, produced in collaboration with ACS Central Science.
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