Edible mushroom-made waterproof coating could replace plastic wrap

Researchers at the University of Maine have developed a natural, edible waterproof coating derived from the turkey tail mushroom (Trametes versicolor) that could serve as a sustainable alternative to single-use plastic food wraps and synthetic cup linings. By combining the mushroom’s mycelium—a dense network of water-repellent strands—with cellulose nanofibrils (tiny fibers used in paper production), the team created a strong, protective film that effectively blocks water, oil, and grease when applied to materials such as paper, fabrics, and thin wood. The coating is food-safe, easy to produce, and forms a barrier that causes water droplets to bead rather than soak in, demonstrating its potential to replace plastic-based packaging coatings. The coating is grown by cultivating the fungus in a liquid solution containing cellulose nanofibrils, then spreading thin layers of this mixture on various substrates and incubating them for several days. After drying, the resulting film is about as thick as a coat of paint and shows visible fungal growth