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Seeking: Protein-Based or Compatible Edible Barrier Films-Image of meet in a white plastic tray with heat-sealed clear top film

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.


Solutions will:

  • 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
  • Lamination
  • Additives
  • Protein modifications
  • Edible barrier films

Desired Outcome of the Solution

Identification of potential technologies for production partnership or knowledge transfer.

Related Tech Needs

Seeking: Biodegradable, Vegan Film-Forming Materials

Seeking: Sustainable Food Packaging with Barrier Properties

Pepsico Seeking: Biodegradable coatings/adhesives for PHA films


Photo Credit: Shutterbug75 from Pixabay


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