Centre of Design Thinking Presents: 3rd Project Contest on Design
Thinking and Innovation
(23.04.2025)
Project Title: Edilery – Your Last bite
Team Members: Aiswarya R, Arunima Padhalni, Hazelyn Vanessa V
Mentor: Dr. R. Annila, Associate Professor, Rajalakshmi Engineering College
Abstract:
As environmental concerns surrounding single-use plastics intensify, the
demand for sustainable and innovative alternatives has never been
greater. This project presents the development of eco-friendly edible
cutlery crafted from a unique blend of nutrient-rich flours and upcycled
food waste. The core matrix comprises tapioca flour, chickpea flour, and
raw jackfruit powder, chosen for their structural strength, binding
properties, and biodegradability. To enhance texture, flexibility, and
integrity, jackfruit seed flour, psyllium husk, and xanthan gum were
incorporated. Flavor and antimicrobial benefits were naturally introduced
through cardamom husks, pineapple peels, and pomegranate peels.
Jaggery and ripe jackfruit fibers, served as a natural sweetener and mild
plasticizer, while coconut milk residue and coconut oil provided moisture
resistance and a smooth finish.
The final product is not only edible and compostable but also leverages
food processing by-products, promoting zero-waste innovation and circular
economy principles. This sustainable cutlery prototype holds promise for
reducing plastic dependency in food service industries while offering a
nutritious and planet-friendly alternative.
Proposed Solution:
Formulation and Design
Ingredients Design Texture
Tapioca flour, Durable, Ideal strength and
Chickpea flour, increased shelf- crispiness ratio
Raw jackfruit life, flavored, for flavors and
powder, Ripe biodegradable, usability.
jackfruit fibers, zero waste with
Jackfruit seeds, probiotic
Psyllium husk, goodness.
Xanthan gum,
Cardamom husk,
Pineapple peels,
Pomegranate
peels, Jaggery,
Residue from
coconut milk,
Coconut oil and
probiotics
Proposed Solution:
Processing
Local Sourcing Eco-friendly
Reducing carbon Production
footprint by sourcing powdering, mixing,
ingredients nearby. kneading, molding and
baking.
Technology &
Materials
Formulation Molding Thermal
Optimizing the Shaping the dough technology
functional into spoons, forks, Baking at 180°C to
properties (binding, plates, and bowls. harden. Improves
strength, moisture, shelf-life and
flavor, crispiness). texture.
Novelty: Probiotic
Addition
This project is the first to combine edible cutlery with probiotic health benefits : eco-
friendly and gut-friendly
Social Relevance: Reducing
Plastic Waste
Global Crisis
Combating the massive pollution of disposable plastics.
Sustainable Habits
Encouraging eco-friendly consumption practices on campus.
Health
consciousness
Chemical-free, natural ingredients. Safe for consumption.
Affordability
Locally present and low-cost raw materials and simple
mechanism. Can become a livelihood.
References
1.Kumar, V., & Pandey, A. (2020).
"Utilization of fruit and vegetable peels for development of value-
added products: A review."
Trends in Food Science & Technology, 103, 29–43.
1.Sharma, A., & Kumar, A. (2022).
"Edible cutlery: A sustainable alternative to plastic."
Materials Today: Proceedings, 62, 4685–4690
1.Puranik, P. S., & Kapse, R. M. (2017).
"Development of edible cutlery from wheat flour and rice bran."
International Journal of Engineering Research and Technology
(IJERT), 6(05).
Thank You
