U.S. invented whey food coat

American scientists have invented a new method of using dairy by-products to preserve fresh foods. This discovery will save the food industry money and reduce packaging losses. John Krochta, a food scientist at the University of California, has developed an edible food coat made from dairy by-product whey. He believes that such a protective layer that can provide a smooth outerwear, but can also provide a light, thin, plastic-like coat can be used to help various Foods are resistant to damage and reduce the number of packages needed to achieve effective recycling of currently discarded or low-cost processed by-products.

John Krochta believes that his edible whey coat can be used to cover nuts to ensure their freshness in the package and to prevent rancidity in the nuts in the chocolate bar. Other uses for such packaging materials include covering crisp foods into breakfast cereals, sealed foods such as salmon or turkey fillets, and antibacterial effects.