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Egg waste could be repurposed to preserve fresh produce

from Anthropocene Magazine

Egg waste could be repurposed to preserve fresh produce Anthropocene Magazine An edible, egg-based spray, just fractions of a millimeter thick, could be a sustainable solution to preserving fresh produce — while making use of eggs that were once destined for the bin. This two-pronged solution to food waste was developed in a recent study led by Rice University, which found that a mixture made up mainly of egg whites and yolks, and combined with a medley of other cheap and accessible ingredients, could provide a more effective and sustainable alternative to the plastic coverings and wax coatings that are typically used to preserve fruit. READ MORE

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