Kombucha tea has been a popular trend this year, but what other benefits can come from Kombucha other than it being probiotic and antioxidant? Polish design student Roza Janusz has come up with a brilliant way to use Kombucha making methods in her new design for zero-waste food packaging. Waste pollution is a serious issue that has risen at alarming rates within the last few years. With the issue of waste pollution in mind, Roza created Scoby; an eco-friendly and edible solution for food packaging.
Scoby uses all natural ingredients to make an edible version of food packaging. The term Scoby is actually an acronym for Symbiotic Culture Of Bacteria and Yeast, which is essentially what the food packaging is constructed from. To create the packaging, bacteria and yeast are cultivated and grown in a shallow container. Scoby is fairly easy to grow, and it is currently being produced by farmers. It becomes a stretchy, almost gelatin-like material that is completely edible and biodegradable. This fermentation process is not new to the food industry, as it has been used to make Kombucha and Nata-de-Coco.
All components of this product are environmentally beneficial. The packaging itself creates zero waste since it can be eaten or simply used as compost. The by-product of making this packaging can be used as a natural fertilizer or turned into a probiotic drink. Scoby packaging has a low pH balance and a long shelf life. There is a faint taste of Kombucha, but the packaging can absorb the flavors of the food it is protecting. This was designed to eliminate one use plastic wraps that have a damaging impact on the environment.
Next time you are buying plastic packaging, consider a more eco-friendly option that is contributing to a positive effect on the environment rather than a harmful one!
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