Development and Evaluation of Novel Edible Cutlery from Gluten-Free Millet and Starch Blends: A Sustainable Alternative to Plastics

This chapter reveals the creation and assessment of millet-based gluten-free edible cutlery for substituting single-use plastic spoons with a sustainable alternative. It investigates the effects of plastic waste on environment and how edible cutlery can be a solution to it. In this chapter, a discussion on the production techniques, main features of millet-based edible cutleries and market opportunities is carried out. It also shows the nutritional and functional characteristics of millets in comparison with wheat, and discusses how millets are more effective in making edible cutlery. The research further includes merits regarding synergistic advantages of including corn and sago starches in millet-based formulations of edible cutlery. It also includes study of properties such as water resistance and hardness/texture, along with the health benefits associated with millet consumption. This chapter addresses challenges in development and production, which includes variation in ingredients, texture optimization, consumer acceptance, production scalability, and regulatory compliance. Future research work should be carried out by focusing on enhancing mechanical properties, flavor development, nutritional analysis, life cycle assessment, consumer behavior studies, and regulatory considerations. The conclusion emphasizes the potential of edible cutlery as a sustainable solution that can reduce plastic waste while promoting nutritional benefits and healthy consumption practices.