Consumer Packaged Goods
September 17, 2012
We recently called our readers’ attention to a Massachusetts-based company that is packaging food in edible containers with flavors that complement the food inside. If you follow us on Twitter, you saw another article we linked to in Food Production Daily about scientists experimenting with using trout skin to manufacture another type of edible packaging. Could two similar pieces in the news so close together point to a trend?
Researchers in Seoul extracted gelatin from trout skin, which typically is discarded during fish processing, and turned it into a type of flavorless, stretchy food packaging that could provide people with a source of protein.
There is a lot of waste in the fishing industry. Many fish are pulled from the ocean every day, and much of the fish, like bones, skin, and organs, goes to waste in fish processing. By turning the fish skin into a new type of food packaging, the fish processing waste can be minimized. This technology is wonderful for the environment, and might alleviate the concerns of some people who think animal processing is too wasteful. Vegetarians should read labels with care, however, if this product gets to market.
The innovations in food packaging make this an exciting time to be involved in the industry. If your company is involved in food production or packaging, either traditional or cutting-edge, and need help selling equipment, purchasing pre-owned equipment, or managing the equipment you have, contact us to discuss how we can help.
Categorias: Consumer Packaged Goods
Tags: edible packaging,
