A Review on Edible Straws

Plastic pollution remains one of the most pressing environmental challenges of the 21st century, with single-use plastic straws contributing significantly to marine litter and microplastic accumulation. In response, edible straws have emerged as a promising biodegradable alternative aligned with global efforts to reduce plastic consumption. This review synthesizes insights from 32 Scopus-indexed studies (2020–2025), highlighting advancements in raw materials, processing methods, mechanical strength, environmental sustainability, and consumer perception. Edible straws are primarily manufactured using renewable, food-grade biopolymers such as starch (from cassava, corn, rice), seaweed polysaccharides (agar, alginate, carrageenan), cellulose (agro-waste derived), and proteins (soy, whey, gelatin), with functional additives like plasticizers (glycerol, sorbitol) and hydrophobic coatings (beeswax, shellac) enhancing their performance. Among them, cellulose-based straws show high tensile strength and moisture resistance, while protein- and seaweed-based versions offer favorable sensory profiles and faster biodegradation. Despite these benefits, challenges such as high production costs, short shelf life, variability in material behavior, and lack of regulatory standardization limit market penetration. Life cycle assessments confirm the ecological advantages of edible straws over plastic and paper alternatives. Innovative developments such as hybrid biopolymer blends, nanofillers, scalable extrusion techniques, and flavor-infused designs hold promise for enhancing commercial viability and user acceptance. Achieving mainstream adoption will require integrated efforts in material science, food engineering, policy regulation, and public awareness.