EDIBLE CUTLERY AS A SUSTAINABLE ALTERNATIVE TO PLASTIC PRODUCTS: A FIELD REVIEW

Abstract

Growing global concern about plastic pollution, microplastics, and their bioaccumulation is driving scientific research into developing sustainable and edible tableware from natural biopolymers. The purpose of this review is to systematically analyze current methods for designing, manufacturing, and enhancing the functionality of biodegradable cutlery. This review draws on original research and scientific reviews on the topic, published in peer-reviewed journals from 2019 to 2025. An analysis of the research results revealed that starches, plant proteins, and dietary fiber are used as raw materials for the manufacture of edible cutlery, while manufacturing technologies such as molding, baking, heat pressing, and extrusion determine the strength, moisture resistance, and shelf life of the products. Composites based on proteins and polysaccharides, food-grade cross-linking, the introduction of bioactive additives, and the creation of hydrophobic coatings, which contribute to increased mechanical strength and functionality, have been identified as promising areas. The feasibility of using edible tableware depends on its shelf-life stability, economic feasibility, and effectiveness, as well as compliance with safety requirements, international standards, and food quality and safety laws. The use of edible cutlery in the food service industry will reduce waste and its negative impact on the environment. However, a review of scientific research revealed a lack of approved standard methods for assessing the durability, moisture resistance, and sensory properties of edible cutlery, preventing comparison of the results of various studies and their implementation. The widespread use of edible cutlery as sustainable packaging in the food service industry is possible only if its consumer properties, cost effectiveness, and overall life cycle are improved. Further scientific research should focus on developing unified methods for assessing edible cutlery, optimizing its composition and technology, as well as its overall life cycle and consumer perception.