Edible packaging anyone?

Isn't the whole point of packaging to keep the edible good stuff protected from the inedible bad stuff (germs, dirt, etc.)?
 
As far as edible packaging versus germs, dirt, etc, I understand the plan is to use wholly biodegradable (cellulose?) 'outer' packaging to prevent those elements, while the edible 'inner' packaging preserves freshness.

A bit like the way that an egg carton and an egg shell both work to protect an egg... the new edible packaging would act like the shell, not the carton.
 
   
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