The author employs rhetorical techniques such as appeal to innovation and urgency to develop the point of view that edible, casein-based packaging is a promising solution to the environmental issues caused by plastic waste. By highlighting the advantages of this new technology, such as its nutritional benefits and biodegradability, the author encourages readers to consider its potential impact on both health and the environment. The use of expert quotes from researchers adds credibility to the argument while also conveying a sense of optimism about the future of food packaging. Overall, the author's purpose is to inform readers about an emerging solution to reduce plastic waste in food packaging.
Think cheese sticks. Not beautiful food. It's also not particularly healthy. Cheese sticks are as common as snack foods. However, in the packaged version that goes into many children's lunchboxes, mozzarella or cheddar cheese is individually wrapped, as are fine truffles. And every day, thousands of tiny pieces of plastic wrap end up in the trash. However, this may not be the case with logs. Two researchers from the United States Department of Agriculture (USDA) have developed a film made from milk protein. The film can be eaten with cheese. This means that it doesn't take long for a wrapper to come out that we can eat. It may even be healthy. Edible plastics exist, but they are mostly made up of starch, not protein. Peggy Tomasula, one of the lead researchers, said, "The advantage is that it can be taken with food, so it doesn't require a single layer of packaging like individually wrapped cheese sticks. "It also gives you the opportunity to add vitamins." Alternatively, there are minerals or methods to block light damage to food, and if you want to add a strawberry flavor, you can put it on film. A key component of the innovative packaging is casein, a group of highly nutritious milk proteins. Tomasula has been researching casein since 2000 and has actually used carbon dioxide to create a new version of the protein. When she learned that the substance was poorly soluble in water, she came to believe that it could be used to make film coatings that could extend the shelf life of dairy products. Tomasula continued to explore the potential of this research, and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked to see if it was possible to make a film using powdered milk. Then, at a time when dairy farms are producing too much milk, they can also utilize surplus milk powder. Bonairi also focused on improving products that make them less sensitive to moisture and improving the filmmaking process to make them more uniform and commercial. At the annual meeting of the American Chemical Society, they presented the results of their efforts. It is edible and biodegradable packaging. Casein film, unlike plastic wrap, can come in the form of sheets or sprinkled as a coating. And it has been found that the oxygen barrier effect is much higher than that of ordinary plastic wrap, which can prevent food from spoiling for much longer. There will be some limitations, at least initially. "This is primarily for dairy products or foods that have the potential to be used with dairy, such as cereals," Tomasula says. "We're not going to put this in the fruits and vegetables on the market. You can't do that because of a milk allergy. There should be a label telling people that it's a milk protein. "Also, this does not mean that all packaging for cheese and other dairy products will be removed. The food should be covered in some way in a box or bag to prevent it from getting dirty or being exposed to too much moisture. However, if each food item is not individually packaged, much less plastic ends up in landfills. According to some estimates, it can take up to 1,000 years for plastic to decompose. And unfortunately, less than one-third of the plastic Americans throw away is actually recycled. Bonnaille said the idea was to create different versions of the casein film. For one, it has a very high solubility, so it may be more suitable for products that dissolve in water. Still others have much lower solubility, which means they are more resistant to moisture and can work better as protective packaging. "We're going to the extreme," she says. "We've just started exploring the application. There's more we can do." Do you talk about sugar for too long? For example, instead of tearing a paper container to make instant coffee or soup, simply drop a packet of casecin into the water where all the ingredients dissolve. In addition, additional protein is added. However, food companies may actually prefer a spray version of their products. "This allows us to store a mixture of certain milk proteins in water, which then creates a coating and sprays them when the food is processed," says Tomasula. One possibility is to sprinkle the cereal with a protein film. Cereals are usually coated with sugar to keep them crispy. "It could be fat-free, which is a healthier alternative to the process that is currently mostly made with sugar," Bonnaillie says. Tomasula adds: "We're hoping to be able to make the edible packaging taste chocolate-like for products like meal replacement bars. We can combine the ingredients together to provide a little more nutrition." Tomasula and Bonnaille have already collaborated with some sompani and believe that edible packaging can be on the market in three years. Another good sign is that since the announcement last August, we have been contacted by companies that describe themselves as "two major companies."
Use that passage to answer the question. In 3~5 sentences, analyze how the author used rhetoric to develop his point of view. Include a statement describing the author's purpose. make it short and simple.
3 answers
shorter
The author uses rhetorical techniques such as expert quotes and a focus on innovation to argue that edible, casein-based packaging offers a promising solution to plastic waste. By emphasizing the health benefits and environmental advantages, the author builds optimism about this new technology. Ultimately, the purpose is to inform readers about a transformative approach to food packaging that could reduce reliance on plastic.