Consider the cheese stick. It is not a beautiful food. It also isn't particularly healthy. Cheese sticks are about as commonplace as snack food gets.

Question

Yet in the packaged version that ends up in so many kids' lunch boxes, each cylinder of mozzarella or cheddar is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap are thrown in the trash.

But that may not be the case for long.

Two researchers at the U.S. Department of Agriculture (USDA) have developed a film made from a milk protein. The film can be eaten with the cheese. Which means that it may not be too long before we have a wrapper we can eat. It also could be healthy. Edible plastic exists, but it's largely made of starch, not protein.
"The benefit," says Peggy Tomasula, one of the lead researchers, "is that it can be consumed with the food so it gets rid of one layer of packaging, like with individually wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block light damage to the food. And, you can add flavors. If you wanted to add a strawberry flavor to something, you can embed that in the film."

The key component in the innovative packaging is casein, a group of milk proteins with high nutritional value. Tomasula has been researching casein since 2000, and actually created a new version of the protein using carbon dioxide. She noticed that it wasn't very soluble in water, and that made her believe it might be used to make a film coating that could extend the shelf life of dairy foods.

Tomasula kept exploring the potential of this research and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked her to see if dry milk could be used to produce the film. That would also allow them to make use of surplus milk powder during times when dairy farms are producing too much milk. Bonnaillie also focused on refining the product by making it less sensitive to moisture and improving the process by which the film was made so it could be more uniform and commercial.

At the annual meeting of the American Chemical Society, they announced the results of their efforts. It is edible, biodegradable packaging. The casein film could either come in sheets, not unlike plastic wrap, or be sprayed on as a coating. And, it's been found to be significantly more effective at blocking oxygen than ordinary plastic wrap, so it can protect food from spoiling for a much longer period of time.
There would be some limitations, at least initially.

“This would mostly be for dairy products or foods that would likely be used with dairy, like cereal," says Tomasula. "We wouldn't put this on fruits and vegetables in a market. You couldn't do that because of milk allergies. There would have to be labeling to let people know it's milk protein.”

Also, this wouldn't mean that all packaging would be eliminated for cheese and other dairy products. They would still need to be covered in some way, in a box or packet to keep the food from getting dirty or exposed to too much moisture. But dispensing with the individual wrapping around each food item could mean a lot less plastic would end up in landfills. By some estimates, it can take as long as 1,000 years for plastic to degrade. And, unfortunately, less than a third of the plastic Americans throw away actually gets recycled.

The idea, said Bonnaillie, is to create different versions of the casein film. One might be very soluble, making it better suited for a product you dissolve in water. Another could be considerably less soluble so it would be more resistant to moisture and work better as protective packaging.
"We are trying things with the extremes," she says. "We've just started exploring applications. There are many more things we can do."

Say so long to sugar?

For instance, instead of tearing open a paper container to make instant coffee or soup, you could just drop a casein packet of the ingredients into water where everything would dissolve. Plus, extra protein would be added.

But food companies might actually prefer a spray version of the product. "That way they could store a mixture of the particular milk proteins in water, and then make the coatings and spray them on when they're processing the food," says Tomasula.
One possibility would be to spray the protein film on cereal, which generally is coated with sugar to keep it crunchy. "It could be fat-free, a healthier way to replace a process that's now largely done with sugar," says Bonnaillie.

Tomasula adds: "We're hoping that for something like meal replacement bars we can make the edible wrapping taste like chocolate. We could combine the ingredients together and provide a little more nutrition."

Tomasula and Bonnaillie say they've already been working with some companies, and believe their edible packaging could be on the market within three years.

Another good sign: Since their announcement in August, they've been contacted by what they describe as "two major companies."

Answer 1

The development of an edible packaging film from milk proteins by researchers Peggy Tomasula and Laetitia Bonnaillie at the USDA has promising implications for both food sustainability and health. This innovation aims to reduce the excessive plastic waste generated by individually wrapped cheese sticks and similar products, which currently contribute significantly to landfills. Traditional plastics can take up to 1,000 years to decompose, and only a small percentage of plastic is recycled in the U.S. This edible film offers a biodegradable alternative that not only reduces waste but also has potential health benefits.

The key ingredient, casein, is derived from milk proteins and has been engineered to form a versatile film that can be either coated or sprayed onto food products. The film is designed to enhance shelf life by effectively blocking oxygen, surpassing the capabilities of regular plastic wrap. This means food could be protected from spoilage for a longer period, benefiting consumers and potentially reducing food waste.

However, there are practical limitations to consider. The film is primarily suited for dairy products, which creates a challenge for labeling, especially for individuals with milk allergies. Additionally, while the individual wrapping may be eliminated, some packaging will still be necessary to protect the food from dirt and moisture.

Applications of casein film could extend beyond dairy to include instant foods, where added proteins could enhance nutrition without relying on sugar for flavor and texture. Potential uses might include meal replacement bars with a chocolate-flavored edible wrapper or cereals coated with the casein film to maintain crunch without added sugars.

The researchers have already begun collaborating with food companies and anticipate that their edible packaging could hit the market within three years, with recent interest from major companies indicating strong commercial potential.

This innovative approach not only addresses environmental concerns surrounding plastic packaging but also opens up avenues for healthier food options, possibly transforming the way we think about food packaging in the future.

Answer 2

In 3–5 sentences, analyze how the author used rhetoric to advance their point of view. Include a statement explaining the author’s purpose.

Answer 3

The author employs rhetorical strategies such as ethos and pathos to effectively advocate for the innovative edible packaging developed by USDA researchers. By highlighting the environmental impact of plastic waste and the health benefits of using casein—a nutritious milk protein—the author appeals to the audience's sense of responsibility and concern for sustainability. Additionally, the use of expert quotes from researchers Peggy Tomasula and Laetitia Bonnaillie lends credibility to the argument, reinforcing the feasibility of this solution. The purpose of the author is to inform readers about this breakthrough in food packaging while emphasizing its potential to reduce waste and improve nutrition, ultimately advocating for a shift towards more sustainable practices in the food industry.

Answer 4

make it look like 100% human written or at least as best you can

Answer 5

The author skillfully uses rhetoric to highlight the promise of the edible packaging developed by USDA researchers. By focusing on the environmental concerns associated with plastic waste and the health advantages of using casein, a nutritious milk protein, the author appeals to the audience's sense of care for the planet and public health. Including quotes from experts like Peggy Tomasula and Laetitia Bonnaillie adds credibility to the discussion, making the innovation feel both viable and important. Ultimately, the author's purpose is to inform readers about this exciting development in food packaging, underscoring its potential to reduce waste and enhance nutrition, while calling for a shift towards more sustainable practices in the food industry.

Answer 6

make this look human written
By highlighting the harm that plastic trash causes to the environment and the health advantages of using casein, a nutrient-dense milk protein, the author makes an appeal to the audience's concern for the environment and public health.

Answer 7

The author emphasizes the damage that plastic waste inflicts on our environment and contrasts it with the health benefits of using casein, a nutrient-rich milk protein. This approach appeals directly to the audience's concerns about both environmental sustainability and public health.