Clay packaging keeps food fresh for longer
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According to the United Nations Food and Agriculture Organization, consumers in rich countries waste roughly 220 million tonnes of food each year – almost as much as the entire net food production of sub-Saharan Africa. However, if food could stay fresh longer, consumers might waste less. Although we have seen packaging film that can delay bacterial contamination or that reduced waste by allowing food to continue growing at home, researchers have had difficulty in developing an antimicrobial packaging that can also prevent the build-up of ethylene – the chemical that causes ripening. Now researchers from the Nanotechnology Research and Application…
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