Silk protein can be applied as an edible food coating to extend the shelf life of food products by slowing dehydration and reducing oxidative stresses. Here, we highlight the commercialization of Mori Silk, from lab discovery and first proof of concept to manufacturing, scale-up, field validation, regulatory approval and forward-looking challenges.
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B.M. and A.B. discussed and prepared the article and the figure together, and read and approved the final version of the text.
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B.M. and A.B. are co-founders of the company Cambridge Crops (now called Mori), which uses SF as an edible coating. The manufacture and use of SF as an edible coating is protected by a portfolio of intellectual property, on some of which B.M. and A.B. are listed as inventors.
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Marelli, B., Behrens, A. Silk protein can extend shelf life and improve food security. Nat Rev Bioeng 1, 788–790 (2023). https://doi.org/10.1038/s44222-023-00107-8
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DOI: https://doi.org/10.1038/s44222-023-00107-8
