Edible films or coatings can be used to prevent food exposure to a host of conditions that can cause changes in food quality and safety. Current edible films have limited uses because of their physical characteristics. For example, lipid-based films have good moisture barriers but contain no mechanical strength. This invention overcomes these shortcomings by engineering edible films with multiple functional layers.

The novel aspect of this invention is that it would be possible to engineer the properties of edible films and coatings in a much more controlled fashion than is possible using conventional technologies. In particular, by controlling the chemical composition, thickness, number and order of the various thin films used to make the laminate, it is possible to control the rheology, permeability, and stability of the overall film. In addition, it is possible to engineer unique functional attributes into the film by incorporating active agents, such as anti-microbials, anti-browning agents, anti-oxidants, enzymes, flavors, colors, etc.