Researchers at the Rochester Institute of Technology (RIT) are developing plant-based starch biopolymers as functional alternatives to synthetic plastic laminates used in paper-based food packaging, offering a more sustainable and recyclable solution for the packaging industry.
Addressing the Plastic Problem in Paper Packaging
Sneh Bangar, Assistant Professor of Packaging Science in RIT’s College of Engineering Technology (CET), is leading the effort to develop a new application for modified starch-based biopolymers that can act as a protective barrier for paper-based packaging. Paper-based packaging is among the most widely used materials for food products — milk cartons being a common example — where synthetic laminates are typically applied to the surface to strengthen the base material and extend product shelf life.
The critical challenge with these conventional laminates, as Bangar explained, is that the synthetic coatings make the packaging difficult to recycle or compost, creating a significant sustainability gap in the food packaging supply chain.
“We were able to achieve the same barriers that the plastic lamination or plastic coatings give,” said Bangar, who leads the Food Packaging and Shelf-Life Testing Laboratory in CET. “The goal is not to eliminate plastics but reduce the use of the plastics.”
The Science Behind Modified Starch
The research team applied crosslinking techniques to modify and strengthen pearl millet, a native starch, altering its molecular structure to improve its stability and viscosity. Crosslinking is a chemical process that bonds polymer materials at the molecular level to strengthen the resulting substance. This process is widely used in materials science to develop alternatives to petroleum-based plastics.
While starch is a renewable, abundant, and relatively inexpensive material, it requires processing before it can function effectively as a bio-plastic barrier that is fully water-resistant, strong, and stable. The crosslinking approach adopted by Bangar’s team addresses precisely these limitations, enabling starch biopolymers to perform comparably to their synthetic counterparts in packaging applications.
The findings from recent testing were published in the August 14, 2026 edition of the International Journal of Food Properties.
Food Packaging as the Highest-Need Category
“When it comes to packaging, the food category contributes the most in the need for packaging options. We can add value to alternative packaging options with this new work,” said Bangar, who was recently recognized with the 2026 American Polymers Association Young Scientist Award — an honor given to researchers working on alternative materials for packaging.
The project is a collaboration with Clemson University and was supported by a grant through the U.S. Department of Agriculture’s program Assisting Specialty Crop Exports — Sustainable Packaging Innovation Lab.
RIT’s Interdisciplinary Approach to Sustainable Packaging
Kyle Dunno, Professor and Department Chair of CET’s Department of Packaging and Graphic Media Science, who worked closely with Bangar and her research group on the biopolymers project, noted the broader context driving this research direction.
As brands and consumers continue to seek more sustainable packaging solutions, there is growing interest in renewable materials that can reduce reliance on traditional plastics and synthetic coatings without sacrificing performance, Dunno observed.
“RIT is uniquely positioned to address these challenges through the integration of packaging science, materials research, manufacturing technologies, and product testing,” said Dunno. “Research like Dr. Bangar’s exemplifies how our interdisciplinary approach can transform promising bio-based materials into practical packaging solutions that support a more sustainable future.”
RIT integrated its packaging science and print media programs in 2022 to reflect strategic growth in the evolving packaging and print industries, with an emphasis on sustainable practices, plastic alternatives, and improvements to manufacturing and distribution processes. Students, faculty, and industry partners have access to extensive laboratory facilities within the college to develop new materials and test products. The work on starch biopolymers stands as a direct product of that integrated, collaborative environment.