University of Maine Develops Biodegradable Food Packaging from Fungi

Researchers at the University of Maine (UMaine) have developed an innovative biodegradable food packaging material that combines mycelium from mushrooms with cellulose nanofibrils (CNFs) derived from wood. This new material aims to provide an eco-friendly alternative to conventional plastic packaging, offering resistance to both water and oil.

Led by chemical engineering PhD candidate Sandro Zier, the research team has focused on the unique properties of CNFs, which are known for their natural breakdown and oil resistance. The packaging material is created by cultivating fungal mycelium on a substrate of CNFs, allowing the fungus to integrate naturally into the structure.

The process begins with the cultivation of the selected fungus, Trametes versicolor, which is mixed with nutrients and CNFs to promote even growth of the mycelium. A malt extract broth is utilized to encourage fungal development, while CNFs serve as both a nutrient source and a barrier against grease. After cultivation and drying, the resulting packaging material measures approximately 20-25 microns in thickness.

This technology can be applied as a coating over paper or as a standalone film made entirely from CNFs and mycelium, providing flexibility in packaging formats. The researchers are currently working to refine the production process and explore adaptations for industrial-scale equipment, which could enable larger production runs using roll-to-roll techniques.

UMaine bioengineering associate professor Caitlin Howell emphasized the importance of developing safe and sustainable materials, stating, “Plastics are very good at what they do, but we must consider their long-term impacts. The advantage of using fungi is that they are already part of our diet, ensuring their safety for long-term use.”

The ongoing research at UMaine highlights a significant step towards environmentally responsible packaging solutions in the food industry.