With increased awareness about food sources and their environmental impacts, replacing animal-derived products in food and drugs is a significant research area. One common—but often overlooked—animal protein is gelatin, found everywhere from candy to plastic-free packaging.

In Physics of Fluids, researchers from the University of Ottawa present gum tragacanth as a plant-based alternative to gelatin for creating edible films.

“Gelatin has unique properties and its use is versatile,” said author Ezgi Pulatsu. “To fully replace gelatin, we must replicate its microstructure and understand its function in different applications.”