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HARNESSING THE POWER OF SILK

HARNESSING THE POWER OF SILK

In 2015, researchers at Tufts University in Massachusetts successfully kept a strawberry fresher for longer by coating it in an ultra-thin, water-based layer of silk from a silkworm.

Today, we’re helping continue this work through partnerships with Tufts and Mori

Today, we’re helping continue this work through partnerships with Tufts and Mori, a company whose mission is to use silk technology to tackle food waste and plastic pollution. With Mori’s knowledge of silk application, and our expertise in material science, engineering and manufacturing, we’re working together to make silk food coating available to the world. In addition, we’re continuing to work with Tufts University Researchers to explore other applications of silk, including medical.

Strawberries

Continue scrolling to see silk technology in action and learn more about how, together with Mori, we are working to achieve a positive impact on society through food preservation.

MEAT & POULTRY

After several days in the fridge, the coated beef patty saw a significant increase in extended freshness and a visible reduction in oxidation.

CUT PRODUCE

After 19 days in the fridge, beyond the obvious physical differences in colour, the sample of sliced vegetables that was coated in silk fibroin solution saw a 50% increase in sellable days

THE STATS BEHIND THE SILK

Click on any of the icons to learn more about silk, silkworms and the awesome potential of silk technology for food preservation and other positive applications – and why it matters.

THE BIGGER PICTURE

From small silkworms to big labs and farmers’ fields, explore and learn more about exactly what’s going into making worldwide food preservation possible.