Development, Characterization and Sustainability Evaluation of Cereal- And Millet-Based Edible Cups for Hot Tea and Coffee: An Integrated Study from Amalner Taluka, Jalgaon District, Maharashtra, India
The extensive use of single-use beverage containers has increased interest in sustainable alternatives capable of reducing post-consumer packaging waste. Edible cups represent a novel category of food-contact packaging in which the container can function as both a vessel and a consumable food product. The present study proposes the development and evaluation of plant-based edible cups intended for the consumption of tea and coffee. The research focuses on formulation development, physical characteristics, mechanical strength, water absorption, resistance to hot beverages, sensory acceptability, nutritional composition, biodegradability, shelf stability, consumer perception, and sustainability. Recent studies have demonstrated that edible cups can be produced from cereal flours, starches, plant fibres, proteins, and food-processing by-products. However, moisture sensitivity, mechanical weakness, thermal instability, short shelf life, food safety, scalability, and consumer acceptance remain significant challenges.