Penn State researchers pioneered an electrospinning technique combining casein milk proteins with plant-derived cellulose (HPMC) to fabricate ultra-fine nanofibers potentially usable in sustainable, edible food packaging. These protein-rich mats exhibit desirable material properties with promise for biomedical applications like wound dressings, alongside ecological benefits by reducing plastic pollution. This novel approach advances the development of biodegradable food preservation solutions leveraging natural polymers and electric field-driven fiber formation.