A yet2 client looks to identify methods and technologies to improve the water vapor and/or oxygen transmission rate of edible barrier films, namely protein-based films, for use in a range of products. Complete solutions are also of interest if they are proven to outperform the currently used film.
Protein-based films are frequently used in food products due to their unique mechanical properties and stability; however, currently available films are unable to effectively package products with high moisture content or withstand high humidity storage and transport. The desired solution is a modification, such as a coating or treatment, to improve moisture barrier properties while maintaining edibility and mechanical strength.
- Offer improvements to one, or both, of the following properties:
- Oxygen transmission below 1cc/m2/24hr at 23oC (74oF) RH0%
- Water vapor transmission below 500g/m2/24hr at 38oC (100oF) RH90%
- Be edible and subsequently compostable/biodegradable.
- Produce an end film that is flexible with good puncture resistance.
- Be less than 200μm in thickness.
- Have an identified sealing method.
- Have proof of concept to demonstrate feasibility in this context.
Solutions Should Ideally:
- Be heat sealable
- Compatible with form, fill, and seal systems
Possible Solution Areas
- Liquid/spray coatings
- Protein modifications
- Edible barrier films
Desired Outcome of the Solution
Identification of potential technologies for production partnership or knowledge transfer.
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