The paper, which has been developed by Kraft Veda, offers high resistance to water vapour and has very low air permeability, making it suitable for wrapping fatty products like butter and cheese as well as for baking, co-founder Narendra Singh told FoodManufacture.co.uk.
“Our baking paper can be used more than three times. Our vegetable parchment and baking papers are made of 100% cellulose fibres and they are also 100% organic, 100% biodegradable and compostible.”
“Our chlorine-free board laminated internally with pure vegetable parchment is also a good replacement for aluminium foil and plastic laminated papers."
He added: “We have been supplying these vegetable parchment papers and packaging solutions to companies in India and we also export papers and boards to Turkey. We are now in talks with organisations in the US and the EU to provide these papers and boards for fresh and organic food products packaging.
“We are also under process of building strategic alliances with companies in these regions, which should be finalised soon.”
The papers are made of tiny fibres of cellulose from pine plants.