Five students from the University of Hohenheim in Stuttgart have developed a sustainable, eco-friendly packaging solution made from old eggshells and other plant-based raw materials. The packaging dissolves when hot water is poured on it, making it ideal for instant noodles. Team EDGGY won the “EIT Food Solutions: Reuse2Repack Challenge”, named the most innovative idea and awarded €1,200 for the development of bio-based packaging solutions from food waste. It was Lina Obeidat, a master’s student in food science, who came up with the idea of using eggshells for packaging while cooking with her mother.
The process of creating the product was not without its difficulties – the students worked on their project for a total of nine months, experimented with different methods, and analyzed the results. The best result was delivered by a simple mix of plant-based protein, eggshells, and structuring plasticizers like water. The water-soluble film also contains proteins that are eaten when the pasta is consumed, making it a healthy option.
Despite winning the competition, the students do not consider it the end of the project. Instead, they aim to improve the product further and potentially establish their own start-up. The packaging material is made from an abundant raw material – around 13.2 billion eggs were produced in Germany in 2022 alone – and may soon come onto the market.
