Super slippery packaging aims to cut down on food waste

New research aims to cut down on food waste – and consumer frustration – with a novel approach to creating super slippery packaging. The study establishes a method for wicking chemically compatible vegetable oils into the surfaces of common extruded plastics.
Not only will the technique help sticky foods release from their packaging much more easily, but it can also be applied to inexpensive and readily available plastics such as polyethylene and polypropylene. These hydrocarbon-based polymers make up 55% of the total demand for plastics in the world today. An article about the research is published in Scientific Reports (News Item Virginia Tech, 3 August 2018).
Click here for the news item.
Click here for the published article (1.84 MB).
Click here for more information about the NVC project Fighting against food waste through better packaging.

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