An estimated 30–40% of food in the United States is wasted each year, contributing roughly 170 million metric tons of greenhouse gas emissions and accelerating climate change. In fruit juice production, only 70–75% of the fruit is used; the remaining 25–30% becomes pomace, a pulpy byproduct often discarded or repurposed as animal feed or fertilizer.
"It's very important not only to consider the function of food packaging for protecting food, but also to consider how it can maximize our ability to reduce the use of natural resources.”
Yanyun Zhao, University Distinguished Professor of Food Science and Technology at Oregon State University, and her research team have developed and patented a new, sustainable packaging material made from fruit pomace, recycled cardboard and an edible coating. The team experimented with three types of pomace — pomegranate, blueberry and apple — each with distinct hydrophobicity, flexibility and durability. Recycled cardboard was added to bind and stabilize the pomace, while the edible coating improved moisture retention.
With increasing demand for eco-friendly packaging alternatives, Zhao’s innovation arrives at a critical time. Molded-pulp products, such as gardening pots made from recycled paper, are gaining popularity as companies work to reduce their carbon footprints. But with paper supplies declining due to forest loss and digitalization, sourcing sustainable raw materials remains a challenge. Zhao’s packaging solution offers a promising alternative by reducing agricultural waste and reliance on virgin paper sources.
A common concern with recycled paper packaging is its ability to resist moisture and gas contamination — especially important for protecting food. While chemical treatments exist, Zhao has long championed natural, waste-reducing solutions through her research in sustainable food processing and packaging. Her team’s prior work on edible coatings was essential in designing a pomace-based packaging material that holds up under real-world conditions.
Now, the researchers are partnering with companies across the region to test and refine their product. Zhao envisions the material as a viable replacement for many single-use plastics.
“For me, it’s very important not only to consider the function of food packaging for protecting food,” Zhao said, “but also to consider how it can maximize our ability to reduce the use of natural resources.”
