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Purdue University Team Develops New Packaging Option for Food and Beverage Manufacturing

from Food Processing

Purdue University Team Develops New Packaging Option for Food and Beverage Manufacturing Food Processing A team of innovators at Purdue University is looking to change the way businesses look at nanocellulose — a green nanomaterial that is derived from natural sources such as plant matter. The team at Purdue created a method that involves mixing nanocellulose in additives for the polymer material and then compounding that mixture into the polymer. According to a release, the technique could be applicable to a wide variety of polymers, including ethylene vinyl alcohol copolymer used in food packaging. READ MORE

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