Category "Material"

Compostable Foodservice Packaging Market Players Turn to New Production Technologies to Reduce Product Costs.

With the topic of climate change on the rise, and statistics revealing that only 30% of Europe's plastic is recycled, the demand among consumers for products and packaging made with sustainable packaging continues to grow.

A growing number of startups are focused on providing containers and food-service items that can stay in circulation for weeks, months or years - and are recyclable at the end of life.

Asian supermarkets use banana leaves instead of plastic packaging for fruits & veggies.

Designer Paula Nerlich developed a type of bioplastic based on aquafaba from chickpeas.

Cosmetic company Lush says it is the first company to have developed “carbon-positive” packaging.

Scientist Mubarak Ahmad Khan has invented bags made from jute fibre - a longtime crop in Bangladesh - look and feel like plastic.

Saldaña uses waste byproduct to create cellulose fibre that makes the biodegradable, plant-based cling wrap she's developing 12 times stronger.

Researchers at Deakin University’s School of Engineering in Australia found that ground recycled or waste glass can be used instead of sand when making polymer concrete, resulting in a stronger, cheaper product.

Deborah Williams takes a look at the current state of the compostable packaging market, the misconceptions around it and where it could go in the next five to ten years.