Edible Cutlery
Edible Cutlery
Edible Cutlery
Modifiers are typically added to both of these base polymers to improve the stability
of the material and make manufacturing easier. Often, coloring agents are added to make the
material more appealing than the typical colorless material that originally results in initial
production. For example, the inorganic material titanium oxide can be included to produce the
color white, which is the most typical color of plastic utensils.
Source: https://sites.google.com/a/pvlearners.net/sustainability/a-life-cycle-analysis-a-plastic-fork
Edible Cutlery
Ingredients-
These are made of various flours. Flavors can be added as per consumer’s choice like-hot n spicy,
onion and tomato, garlic, ginger, spicy or sweet.
Hygiene standards-
Being edible, manufacture of these products is restricted by the regulations laid under Food Safety
and Standards Act. These will be strictly adhered to apart from ISO 22000
Nutri Facts
These Vary as per proportions of grain chosen (per 10 gram of edible cutlery)
Grams Micrograms
Miligrams Calories
Calcium 2.43
Disposal Though easy causes harmful Can be eaten after using it or can be
effects on environment left to decompose
Taste Leaves a bad taste when Does not dominate the taste of the
used to consume food food being consumed
Health Not good for the health Good for health when consumed
(causes cancer, damages after finishing the food (contains
nervous tissue and is fiber, iron, protein, calcium, etc., in
hormone-disruptive) proper proportions)