edible film

In the race to provide superior edible film and coating technology options to the food industry, researchers in the Department of Food Science and Technology at the University of California at Davis, led by Dr. John Krochta, are making significant advances in the use of whey proteins, a component of milk.

In the early 1990s, these researchers discovered the potential for whey proteins as a superior alternative to the already-existing protein and polysaccharide edible films and coatings, and as a method to additionally reduce the synthetic polymer films being used by food manufacturers. Since this discovery, research has focused on documenting the properties of whey protein film and coating formulations and developing concepts for the efficient production of stand-alone films and effective food coatings made from whey protein.

This work continues today with the support of the dairy industry (through the California Dairy Research Foundation and Dairy Management, Inc.) and food manufacturing partners. Like most research applications, however, the process takes time.