WHEAT STARCH LEADS TO BIODEGRADABLE PACKAGING
21 March 2000 - CSIRO

"The materials consist of wheat starch and are blended with other biodegradable materials so they will compost down fully in around 30 - 60 days."

"We estimate our materials could replace around 60,000 tonnes of plastic packaging that ends up in landfills each year," says Dr Roger Edwards, Executive Director of the CRC for International Food Manufacture and Packaging Science (Food and Packaging CRC).

"This will have huge benefits for the environment."

The packaging technology was developed jointly by the Food and Packaging CRC, Swinburne University, CSIRO, and the University of Queensland. It is now being commercialised, and Dr Edwards says that he hopes that it will start being available to consumers within a year.

"It is what we call a platform technology. That means it can be used for many more purposes than we currently know about and we are now exploring other uses."

The biodegradable packaging is one of the Australian technologies that will be on show at Hannover Fair in Germany from 20 - 25 March. The Food and Packaging CRC has several other promising technologies that will also be on show:

A new packaging system for table grapes that gets them to export markets in better condition. It is estimated the new system will save growers about $2 million every year in cost reductions and preventing product downgrades. (Developed by the Food and Packaging CRC, CSIRO Manufacturing Science & Technology and the HRDC)
A natural preservative that will protect foods such as soft cheese, fresh cuts of meat, fish and foods such as pate from spoilage by Listeria and other microbes. The development uses a naturally occurring protein and can either be used as a wash, a dip or be mixed into the food to protect it. The CRC's natural food preservative offers enhanced food safety and has the potential to address consumer concerns about common allergies often associated with artificial preservatives. (Developed by the Food and Packaging CRC in association with University of Melbourne and Food Science Australia [Werribee])
A machine vision system that monitors the colour of baked products such as snacks and cracker biscuits, and can be used to assure quality, thus improving consistency and reducing customer complaints. ( Developed by the Food and Packaging CRC in association with Macquarie University, and Arnott's Biscuits)
An electronic nose that can detect rancidity in food stuffs containing oils, such as nuts, wheat, oats, coffee. The device will predict new food product shelf life, which will save time and money in the product development cycle. (Developed by the Food and Packaging CRC, University of New South Wales)
A breathable film that will keep foods such as fresh vegetables, fruit, fish, meat and cheese fresher but keep microbes out. (Developed by the Food and Packaging CRC in association with CSIRO Manufacturing Science & Technology)
A new perishable goods distribution box that promises to lower freight costs and increase the certainty of product freshness upon arrival. The new pack design can keep perishables cold longer and less ice can be used. (Developed by the Food and Packaging CRC in association with CSIRO Manufacturing Science & Technology)
The CSIRO/Australian Industry Exhibit at Hannover Fair is proudly supported by the Department of Industry, Science and Resources through the Technology Diffusion Program.

http://www.csiro.au

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