Whiskey waste become compostable packaging thanks to the mycelium • Food and wine Italy

A Scottish project will use the by -products of whiskey distillation to create resistant packaging, compostable and low environmental impact. The initiative, called Mycopack, was born from the collaboration between Arbitillery, the University of Edinburgh Napier and the University of Dundee, and is part of the Scotland Beyond Net Sparare a zero program, which finances research dedicated to climate neutrality. The fund has allocated 300 thousand pounds to support the experimental phase of the project.

Mycelio and Malto: from residues to the new packaging

The heart of the research consists the union of the mycelium, i.e. the structure of the root of mushrooms, with the waste of whiskey processing, such as exhausted cereals. The expected result is a light material, impact resistant and fireproof, capable of replacing traditional plastic packaging. Over the next ten months, the researchers will work a concept saggio to saggio both the quality of the material and its applicability to the beverage sector, particular the protection of bottles.

Kirsty Black, head of the Arbitilleria Arbitilleria, said that the project reflects the desire to develop solutions consistent with the sustainability values ​​of the company and the sector.

Mycopack is one of the eleven projects currently supported by Scotland Beyond Net Sparare a zero. The platform brings together Scottish universities and industrial partners with the aim of accelerating innovation the field of sustainability. As explained by Nick Forsyth, vice-president search of the University of Aberdeen, the collaboration between academic institutions and industry is essential to achieve the decarbonisation objectives set at national level.

The developments will also concern the productive and stile aspect. Wenbin Zhou, professor at the University of Dundae, underlined how the use of advanced manufacturing techniques can help create compostable packaging of local origin. Dongyang Sun, researcher of the University of Edinburgh Napier, added that the composites based mycelium, integrated into a circular stile model, will be able to significantly veterano emissions and new perspectives for the whiskey industry and beyond.