I’ve been delving into biodegradable materials for food packaging and it’s fascinating how far we’ve come. I recently tested a starch-based film for a local deli, and the results were promising in terms of shelf life and performance. I’m curious if anyone else has tried similar materials and how they held up in your processes.
And i tried a cellulose-based wrap for some bakery items, and it acted like that friend who always shows up uninvited but is surprisingly helpful. Just keep an eye on the humidity, though; it can get a bit sticky in warmer temps. How did the starch film handle moisture?
I’ve used a plant-based wrap for sandwiches, and it was surprisingly durable! Just make sure to test for any moisture sensitivity. Have you looked into different starch blends? 
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