Beyond providing barrier function, what crucial element related to consumer experience must the new material science address?

Maintaining the perception of freshness and quality until consumption

For edible packaging to achieve market viability, its success cannot rest solely on its scientific functionality (like protection or edibility); it must also successfully manage consumer psychology and tactile expectations. Consumers are conditioned to associate a soggy wrapper with food spoilage or degradation. Therefore, the material science must be sophisticated enough to protect the contents while simultaneously maintaining the sensory perception that the food inside is fresh and of high quality right up to the moment the consumer decides to open and consume it, or dispose of the residue.