Scientists at the US Department of Agriculture (USDA) has developed a new kind of food wrap, which not only protects food and keeps it fresh but also acts as a condiment when heated.
Tara McHugh, a research food technologist at the USDA’s research arm in Albany, California, explained to the Associated Press that the wraps are made from a variety of fruits and vegetables, and take on the associated colours and smells.
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She added that the project aimed to provide nutritional options for consumers and reduce the waste traditionally associated with packaging. Now, for example, leftover pasta could be stored in a tomato puree wrap, which can later be transformed into a sauce when heated in the microwave.
