That’s because it’s coated in an anti-caking agent, most likely cellulose (a starch found in plant wall cells). Anti-caking agents prevent shredded cheese from clumping, but they remove moisture.

The secret lies in a two-step molecular engineering process that imparts hygroscopic properties and thermoresponsive behavior to any biomass-based polysaccharide, such as cellulose, starch ...

But most plant-derived bioplastics are made from starch, which has fewer bonds between its glucose building blocks than cellulose, meaning it is easier to break down into useful forms. Starch ...

Research Breakthrough in Sustainable Biomaterials for Tissue Engineering NANJING, CHINA, March 17, 2025 /EINPresswire / -- The global ...