Indigenous Forest Plants and New Biomaterials for Food Sustainability

The richness of plant genetics in the forest is extremely important for food sustainability towards strengthening food security strategy. Knowledge and experience from old folk or aboriginal people in utilizing indigenous plants as food are the first reference to develop a solution for the food scarcity nowadays. Whereby, based on the knowledge, new plant species can be cultivated in plantation or forest areas and can be conserved and protected from being industrialized. Knowledge to distinguish between poisonous and edible forest plants should be made accessible to the public as the forest is also a housing source for new biomaterials for food sustainability. The new biomaterials that are derived from the multidisciplinary technology application help in the development of innovative and prospective application. They equipped with an improved barrier, mechanical strength, antibacterial, and antioxidant capabilities towards food preservation. Other potential applications of forest origin new biomaterial such as texturing agent, advanced and edible packaging materials, pathogen control agents, sensors for food quality, source of energy, value-added food products, and medicine are discussed in this chapter. Regulatory issues surrounding the use of biomaterials in food packaging, as well as commercially available biomaterials in many industries, are also highlighted.