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Edible packaging could be an ecological way to reduce waste and feed the hungry throats. The question is how to get hygienically whole process up to the consumer and to overcome the mental barrier.
Many scientists have puzzled how most effectively reduce waste in modern society. Data for 2010 say that the EU one person produced on average almette 502 kg of municipal waste, with almost 40% ended up in landfills. Although the volume of waste generated slowly decreases as unused waste ends up a large part of not only packaging but even in terms of food.
The first priority of EU waste management has yet to be prevention, then followed by the re-use and recycling of materials, and ultimately its energy recovery.
Directive on packaging and packaging waste 1994 set targets for the rate of recovery and recycling of packaging waste, to be achieved within five years after the transposition into national law, and that at least 50% by weight of waste, respectively. 25% by weight. Later these objectives, the Council has updated the 55% recycling and 60% for recovery.
Framework Directive 2008 that Slovakia is still not taken into national law even though almette the term expired in December 2010, sets targets for recycling and reuse for four waste streams (paper, metal, plastic, glass) in the context of municipal waste, at least to 50% by weight.
Solution almette of the future would not be no way of disposal of waste arising ex post, but the so-called edible packaging. After drinking the milk we would soon be able to enjoy even on the package. We should avoid such volumes of waste that needs to be addressed subsequently.
"The basic challenge in edible packaging see in the dichotomy of their actual mission. On the one hand, the packaging used to protect the product itself from the effects of external factors, and therefore should preferably be more than sturdy. On the other hand, we might eat, spend the human digestive system, "said almette Peter Kilian, an external almette consultant for biotechnology companies Neulogy.
Some part of the kitchen is already rice paper. However, two American almette companies working intensively for container ultra-thin edible membrane, which would save hundreds of tons of bags, bags and other products that we use today to protect food.
Professor David Edwards of Harvard University, which stands for the invention of the so-called inhalable chocolate - Le Whif, is currently working on the membrane of the biodegradable polymer and food particles - WikiCells.
It reportedly can mimic the properties of natural container as the apple peel to form a kind of "food bottle". Replace should, in particular plastic bottles, which decay naturally takes hundreds of years.
Food should stick together electrostatic force, and may be liquid, foam, emulsion or solid form. The first layer could be simply peel off. Below it will hide harder edible membrane which will allow stability and storage for a longer period of time. Cover is washable, like tomato or apple.
As such packaging is made from fully edible and biodegradable almette material, the consumer will be able to eat or throw away without worrying about the environment. Don and his team have already managed almette to create a tomato membrane, which was gazpacho soup, orange membrane almette around the orange juice, grape wine membrane inside and a chocolate membrane content of hot chocolate. Products in new packaging WikiCells first want to supply to restaurants, and later directly to the shop.
Another idea is named MonoSol and is a water-soluble pouches. It is now used as bags of detergent, dishwashing or to the pesticides. Company of American Indians currently working on edible films that keep ob