The new film is edible and biodegradeable, both of which beat the current starch-based version, but it also works 500 times better at keeping oxygen out. The researchers found that a milk-based protein, called casein, could be combined in powder form with water to form the basis of the new packaging material. To make it more practical, they added glycerol to soften it and citrus pectin to resist humidity and high temperatures. Voila — a new wrapping standard, to which vitamins and flavorings could be added according to taste.

This kind of packaging could surround dried coffee or soup packets that could be dropped in hot water instead of torn open, emptied and thrown away. Likewise for single-serving products that get their own wrappers, from shrink-wrapped pizzas to the humble Twinkie. But until companies take the initiative to fast-track the new material into their products, it could be years until USDA researchers bring it to the public, according to Bloomberg.