Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio-Valorization

Abstract

Single cell protein (SCP) refers to dry cells of microorganisms and can be produced through bioprocesses valorizing agricultural by-products. SCP can be used in the production of edible films which attract growing interest as an environmentally friendly replacement of synthetic packaging materials. However, consumer's perception and acceptability of such alternative packaging require investigation. In this study SCP-based edible films were developed biotechnologically through valorization of cheese whey and consumer perception was approached holistically including focus groups of the assessment of the edible packaging made from microbes suggesting food applications, packaging information, an online survey, eye-tracking analysis of yogurt samples with edible films and sensory analysis of biscuits in edible packaging. Texture of SCP-based edible films scored high; however, lower scores for odor were correlated with “spoiled”/”expired” odor for SCP-based edible films. This comprehensive study of edible packaging from microorganisms demonstrated positive consumer attitudes and preferences and it could be proposed that the use of edible packaging from microorganisms is enforceable.