A team of researchers from the Fraunhofer Institute for Process Engineering and Packaging IVV located in Freising are in the process of developing film coatings from whey protein.
Films coated with whey protein improve the barrier effect and sustainability of packaging.
It is essential to find out the right kind of packaging for food products since they require protection from moisture, oxygen and other contaminations. Traditionally companies use polymers that are based on petrochemicals such as ethylene vinyl alcohol (EVOH) to prevent oxygen from entering the food package. According to the German Society for Packaging Market Research, by the year 2014, Germany’s total production of composite materials will be around 640 sqkm. In order to prevent the environmental hazards it is important that a safer and eco-friendlier option is used.
Whey protein has shown great potential as an alternative to copolymer packaging since the material has natural ingredients, which can increase the shelf life of the food products and it is biodegradable. For the purpose of the research, scientists produced high purity whey protein isolates by purifying sweet and sour whey. Later on the whey protein was combined with bio-based softeners and additives so that it can withstand great loads. However the challenge was to find the right combination which would display desirable properties. After many studies researchers were successful in finding out the right formulation and a way to produce the films on an industrial scale. They have already applied for a patent for the newly invented technology. The research team is already working on replacing EVOH found in thermoform composites with a barrier, which is based on whey protein.