by Jeanne Yacoubou, MS VRG Research Director Edible food
coatings that resemble plastic food wrap, such as carnauba wax
on apples or shellac in confectioner’s glaze, are not new to the
food industry. These films are commonly used to improve food
quality and food safety or to minimize packaging cost. Today,
edible films are very common in the breath mint and cough and
cold over-the-counter medicine industries, bringing in millions
per year. They are also common in the meat and fish industries.
What is new in edible films are various substances being tested
for their ability not only to protect and preserve foods but
also to enhance flavor and physical appeal. In several test labs
around the country, various films are being applied to many
different kinds of foods ranging from chocolate to nuts to
doughnuts, French fries, battered and breaded food products,
vegetables including eggplant and mushrooms, and a host of
packaged foods including breakfast cereals and freeze-dried
products. Readers may find out more i