Single-use plastics remain one of the biggest waste challenges in foodservice. Xampla, a University of Cambridge spin-off, is developing a plant-protein alternative designed to replace billions of these products. The company’s material mimics the strength and flexibility of conventional plastics but naturally breaks down when no longer needed.
The process works by dissolving plant proteins in acid, applying heat, and using ultrasound to create a transparent, durable film. This film can be made from proteins found in peas, rapeseed, sunflower, and even agricultural waste, opening multiple sourcing options for scale.
Already, Xampla has partnered with packaging groups such as Huhtamaki and 2M Group, suppliers whose products are widely used in catering and takeaway packaging. These collaborations highlight that the innovation is moving beyond the lab and into real-world foodservice supply chains.
Why It’s Different
What sets this material apart is its compatibility with existing industrial systems. Unlike many alternatives that require new equipment, the plant-protein films and coatings can run on today’s large-scale packaging machinery.
Applications include:
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Carton and cup linings that eliminate plastic coatings.
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Single-serve sachets for sauces and condiments.
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Dissolvable films for household and personal care products.
For U.S. operators, the potential and relevance is clear:
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Scalable adoption: Works with today’s manufacturing lines, reducing disruption.
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Versatility: Covers a wide range of packaging needs, from cups to sachets.
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Circular design: Built to degrade safely, aligning with sustainability goals and regulatory expectations.
Plant-protein packaging represents a practical, next-generation material that could replace billions of single-use plastics. For foodservice leaders, it signals where the industry is headed: solutions that balance performance, scalability, and end-of-life responsibility without sacrificing operational efficiency.
