To combat the harmful environmental effects of plastic, many organization is seeking to replace excess plastic packaging with edible materials. Using innovative technology and plant-based materials organizations have developed numerous packaging alternatives safe for human consumption.

1. SUSTAINABLE FOOD WRAPPERS
(GOOD FOOD DESERVES GOOD CARE)
-SENTHAMIZH SELVAN .T

2. Can Edible Food Wrappers Solve the
Plastic Crisis?
• Eliminate a large amount of plastic
packaging.

4. • It also eliminates concerns about harmful chemicals
leaching from plastic into food.

5. CHARACTERISTICS OF EDIBLE
WRAPPERS:
• Provide distinct flavors, textures, and colors
to the foods they contain.
• It give crunchiness and crispiness.
• It provides fresh-cooked aromas and
textures at a meal table.
• It creates authenticity and an enhanced
visual appeal to a meal.

6. BENEFITS OF NATURAL WRAPPERS:
Natural wrappers are 100% environmentally-friendly
and sustainable.
They will degrade just like any other plant product once
they've been discarded, and they're a by-product that is
continuously produced.

7. • They're cheap and readily available.
• They're natural and don't need additional treatments
to remain fresh-looking or water-resistant.
• They're attractive grow in a bright color, and they
retain that bright color, making them look fresh.

8. Fruit and veg come in their own natural
wrapping. Why do we smother them in plastic?

9. • Wrappers can be classified into two
types:
1.Edible
2. Nonedible

10. • Edible wrappers are used to wrap fresh ingredients
and are eaten whole as salads or appetizers.
Lettuce,
Grape leaves,
 Nori,
 Shiso

11. LEAVES USED AS WRAPPERS:
 PANDAN LEAF
 LOTUS LEAF
 CORN LEAF
 BANANA LEAF
 HOBA LEAF
 TURMERIC LEAF,
 GRAPE LEAF,
 LETTUCE LEAF,
 SPINACH LEAF,
 CABBAGE LEAF,
 PAAN LEAF,
 HOJA SANTA,
 SALAM LEAF,
 PAPAYA LEAF

12. FLOWERS USED AS WRAPPERS:
• Zucchini blossoms,
• Rose petals,
• Ginger flower
• Banana blossoms

13. TYPES OF FOOD WRAPPERS

14. • Greek appetizer (or
meze)called dolmathakia are grape
leaves stuffed with rice, pine nuts,
and fresh herbs.
• They give a lemony tang to the
food.
1.GRAPE LEAVES

15. Japanese use hoba leaf and nori to wrap beef,
chicken, sticky rice, seafood, and vegetables
2.HOBA LEAF

16. In Malaysia, Singapore, fish, chicken pieces, and rice are wrapped in pandan leaf (or screw-
pine leaf) before grilling, barbecuing, or steaming.
Local condiments and desserts are also served in pandan leaf.
3.PANDAN LEAF

17. Salam leaf is a favorite wrapper of the Balinese in Indonesia for fish and ground meat
cooked with spicy condiments.
4.SALAM LEAF

18. 5.TURMERIC LEAF
• Indonesians
also use the
long, narrow,
fragrant
turmeric leaf
to wrap spiced
fish or meats.

19. 6.BANANA LEAF
• Banana leaf is a
large green leaf that
provides moistness
and a delicate flavor
to foods.
• Hindus serve meals
at temples on
banana leaves
because they signify
cleanliness and
purity.

20. • In Asian Indian
cultures,
especially with
the vegetarian
communities, it is
used as a plate for
serving a whole
meal.

21. Paan leaf is used to wrap a dry
filling of chopped betel nuts,
pieces of coconut kernel, spices,
and sugar.
It is like an “after dinner mint,” to
freshen breath as well as aid
digestion.
The leaf is wrapped around the
filling and tied with a clove.
7.PAAN LEAF

22. • Lotus leaf is a large and round
inedible leaf.
• It is commonly used in
Cantonese-style cooking for
stuffing rice, dumplings, and fish
that are then steamed or grilled.
• It provides a sweet tealike flavor
to foods.
• It is sold dried and is soaked
before use.
8. LOTUS LEAF

23. 9.RICE PAPER
• Rice paper is
commonly used to
wrap freshly cooked
rice, vegetables, and
meats before serving.
• It provides a tender,
smooth, slightly chewy
texture to the finished
product.

24. • Bamboo leaf is a greenish leaf with
a magenta tinge that is used to
wrap sliced fish, meat, or rice
before steaming, boiling, or grilling.
• It gives a smoky aromatic flavor to
foods.
• Before use, it is soaked in warm
water until it softens.
10.BAMBOO LEAF

25. Meloukhia leaf is a deep green, spinach like leaf, popularly
eaten in Egypt, Palestine, and Tunisia (in North Africa).
It has a glutinous texture that gives the finished product a
gelatinous, viscous texture.
It is mainly used with meat, chicken, or duck soups, as a
main vegetable entree with boiled rice, or chopped finely
and cooked as a side dish, accompanied by onions, hot
chilies, meat, and rice.
It is sold frozen or dried and can be used as a wrapper.
11.MELOUKHIA LEAF

26. 12.Zucchini
Zucchini blossoms are used to wrap
cheese or fish with herbs and spices

27. Maguey leaf from
the Agave plant is
a common
wrapper in the
Yucatan and
other regions of
Mexico.
13.MAGUEY LEAF

28. 14.HOJA SANTA
Large green leaf in which corn dough with seasoned fish, moles,
and meats are wrapped before they are steamed or roasted.
The leaf gives an anise like flavor to the cooked foods.

29. 15.FRESH CORN LEAVES
• Fresh corn leaves and husks or
dried corn husks are used in
Mexico, Central America, and
South America for steaming,
grilling, baking, simmering, or
roasting tamales, vegetables,
moles, meat, fish, recados, and
other seasoning pastes.

30. • In Michoacán, Mexico,
masa with fillings are
wrapped in fresh corn
leaves (or hojas de
milpa) before they are
steamed to make
tamales.

31. 16.LETTUCE LEAF
It is often used in salads and other
kinds of foods like sandwiches,
soups, and wraps. It can also be
grilled.

32. 17.SPINACH LEAF
It is full of nutrients like vitamins,
minerals and other
phytonutrients.
The leafy green vegetable fights
oxidative damage and
associated ailments.

33. 18.CABBAGE LEAF
It can be
eaten raw or
cooked and
added to a
wide variety
of dishes like
salads, soups,
stews and
slaws.

34. 19.SEA WEEDS • In China, seaweed
is used to wrap
fried foods such as
tofu, fish, or
vegetables.
• They provide
texture, color, and
a seaweed-type
flavor.

35. Goodbye Plastic, Hello Edible Wrappers