Consider the cheese stick. It is not a beautiful food. It also isn’t particularly healthy. Cheese sticks are about as common places a snack food gets.
Yet in a package version that ends up in so many Kids lunchboxes, each cylinder of mozzarella or cheese is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap or thrown in the trash.
But that may not be the case for long. Period
Two researchers at the United States Department of agriculture have developed a film made from a meal protein. The theme can be eaten with the cheese. Which means that it may not be too long before we have a rapper you can eat. It also could be healthy. Edible plastic exist, 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, light with individually wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block like damage to the food. And, you can add flavors. If you wanted to add a strawberry flavor into something, you can embed that in the film.
The key opponent 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 was 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 chef life of dairy foods
Tomasula kept exploring the potential of this research, and when another scientist, Laetitia Bonnallie
join the USDA team, Tomasula ask her to see if drama 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 casin them 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 Austin than ordinary, plastic wrap, so it can protect food from spoiling for a lot much longer period of time.
These 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 the 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 someway, in a box or packet to keep the food from getting dirty or exposed 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 1000 years for plastic to degrade. And, unfortunately, less than the third of the plastic Americans throw away Ashley gets recycled
The idea, said Bonnaillie, is to create different version 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 would just drop a casein packet of the ingredients into water where everything would dissolve, plus, extra extra protein would be added
But food companies might actually prefer a spray version of the product. That way they could store mixture of the particular meal proteins in water, and then make the coating to spray them on with their processing the food says.Tomasula
One possibility would be displayed the protein them on cereal, which generator Cody with sugar to keep it crunchy. It could be a fat free, a healthier way to replace the process that’s now largely done with sugar, says.Bonnaillie
Tomasula ads: 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: since their announcement in August, they’ve been contacted about what they described as two major companies.
Explain the authors purpose, and how the author used rhetorical devices to achieve this purpose
1 answer
The author’s purpose in this article is to inform readers about the innovative development of an edible, biodegradable packaging film made from dairy proteins, particularly casein. The author highlights the potential benefits of this technology in reducing plastic waste and enhancing food preservation while also providing insights into the research process and the collaborative efforts of scientists.
To achieve this purpose, the author employs several rhetorical devices:
Imagery and Descriptive Language: The article begins with a vivid comparison between cheese sticks and high-end truffles, which creates a striking image that captures the reader's attention. This imagery emphasizes the contrast between the mundane nature of cheese sticks and the innovative potential of edible packaging.
Anecdotal Evidence: By mentioning the daily practice of throwing away plastic wrappers, the author provides relatable examples that underscore the environmental impact of our current packaging methods. This personal touch helps readers connect emotionally with the topic.
Expert Testimony: The author cites the lead researchers, Peggy Tomasula and Laetitia Bonnallie, directly. Their quotes provide credibility and authority to the information being presented, as readers are more likely to trust insights from qualified experts.
Logical Appeal (Logos): The article discusses the scientific processes involved in developing the edible film. By explaining the characteristics of casein, the potential for longer shelf life, and various applications, the author logically outlines the advantages of the new technology against traditional plastic wraps.
Future Implications: The author suggests potential innovations, such as edible packaging that could enhance not only food preservation but also nutrition (like adding protein or flavors). This forward-looking perspective engages readers with the possibilities that this research could bring to the food industry.
Problem-Solution Structure: The author highlights a problem (the environmental impact of plastic waste) and presents a solution (edible packaging). This structure makes the argument more compelling, as it not only exposes an issue but also offers a tangible way to address it.
Call to Action: While not overtly stated, the encouragement of industry interest and collaboration suggests a sense of urgency and invites readers to consider supporting such innovations, which aligns with broader environmental consciousness.
By effectively utilizing these rhetorical devices, the author not only informs but also engages readers, prompting them to think critically about the relationship between food packaging and the environment.
