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September 10, 2025International Journal of BiomaterialsOpen Access

A Comprehensive Review on Recent Advances in Plant Flour–Based Edible Tableware

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Authors

SRSwarup RoyAPAthira R. S. PillaiMMMitali Madhumita

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Overview

Review highlights edible cutlery's potential to reduce plastic waste and improve food nutrition.

Key Points

  • Edible cutlery reduces plastic waste issues and enhances nutritional value in food.
  • Edible spoons made from finger millet and wheat show promising proximate composition including 5.96% protein.
  • Various flours including millet, wheat, and rice were explored for creating edible tableware.
  • Edible materials exhibited high water absorption of 31.59%, biodegrading within 5 days.

Cite This Study

Roy et al. (2025) studied this question.

synapsesocial.com/papers/68c1b82654b1d3bfb60ec8b9https://doi.org/10.1155/ijbm/6206991
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1A Comprehensive Review of Bio‐Based Edible Cutlery (Cups, Bowls, and Spoons) for Food and Beverage Serving Applications2025
  2. 2Biodegradation of Developed Edible Cutlery Enriched with Sago and Ragi Flour2025
  3. 3Roasted Sorghum and Flower Powder-Enriched Edible Cutlery: Evaluating Nutritional, Sensory, and Textural Properties as a Sustainable Alternative to Single-Use Cutlery2025
  4. 4Effect of Storage and Packaging Materials on the Shelf Life of Edible Cutlery2026
  5. 5Stability, Biocompatibility, and Glycemic Response of Starch-Coated, Gluten-Free Edible Cutlery: A Groundbreaking Technique for Transforming Industrial Waste into Marketable Products2026 · 1 citations