Biodegradable and Edible Cutlery: Innovations in Biomaterials, Additive formulation, Processing Technologies and Sustainability Perspectives

The increasing environmental impacts of conventional plastic cutlery driven by persistent non-biodegradability, microplastic formation and fossil-fuel dependence have accelerated extensive research into biodegradable and edible alternatives. This review synthesises materials, processing technologies, functional properties and environmental performance of biodegradable cutlery derived from renewable and waste-based feedstocks. Key materials include starch, cellulose, plant proteins and biodegradable polyesters such as polylactic acid (PLA), polyhydroxyalkanoates (PHA), polybutylene adipate terephthalate (PBAT), lipids and agro-industrial by-products. Additives such as plasticizers, binders, cross-linkers, reinforcing agents, antioxidants and antimicrobials are compared based on their roles in enhancing mechanical strength, water resistance, thermal behaviour and biodegradability. Manufacturing techniques including injection moulding, compression moulding, extrusion and 3D printing are evaluated for their scalability and compatibility with biomaterials. Essential testing includes tensile strength, water absorption, thermal analysis and biodegradation under soil and composting conditions. Although notable progress is evident, challenges remain regarding production costs, consumer awareness and limited composting infrastructure. Agricultural waste valorization and enabling policies play a vital role in advancing a circular bioeconomy. By integrating recent developments, comparing material classes and identifying critical research gaps, this review provides strategic insights supporting future innovations and commercial adoption of sustainable cutlery alternatives.