This article is part of “FoodTech Without Borders,” a series of case studies from Forward Fooding data analyst Ali Sulun that examines AgriFoodTech startups across East Africa, Southeast Asia, and South America—three regions grappling with food insecurity, rapid urbanization, and climate volatility. Through in-depth case studies, the series explores how localized innovations address specific food system challenges while assessing their potential for cross-regional adaptation. By spotlighting emerging solutions that bridge environmental and social impact, “FoodTech Without Borders” seeks to identify scalable models that can contribute to a more resilient and equitable global food system.
This installment examines the rise of natural, microscopic postharvest coatings in global food systems, where edible, plant-derived alternatives are replacing decades of synthetic, petroleum-dependent treatments. As part of “FoodTech without Borders” case study series, we’re spotlighting PolyNatural’s Shel-Life®, a 100% natural film that makes the global supply chain more sustainable, efficient, and less reliant on fossil fuels—with implications that extend far beyond simply extending fruit shelf life.
Shel-Life Natural Coating Takes on Food Loss in Chile
When you pick up a shiny apple or pear from the store, there’s a good chance it’s coated with petroleum-based waxes such as paraffin, polyethylene, and mineral oil, which are the very same classes of chemicals used in oil, gas, and kerosene. These waxes help preserve fruit after its natural wax is stripped during washing, but at what cost?
Globally, food loss is enormous. According to a UNIDO report, about 13% of food is lost between harvest and retail, while another ~19% is wasted later on. Meanwhile, recent data from the Food and Agriculture Organization shows that Sub-Saharan Africa had the highest food loss in 2023, estimated at 23%, due to systemic constraints in post-harvest infrastructure and supply chains. More specifically, fruits and vegetables consistently have the highest postharvest loss rates globally due to their high perishability. In 2023, this figure reached 25.4%, an increase from 23.2% in 2015.
This loss is not just a waste of food, but it’s also a huge environmental and economic burden. And the synthetic solutions that have long been used to plug the gaps come with their own baggage.
This is where PolyNatural comes in. The company was founded in 2016 by biochemical engineer Francisco Palma, who became driven to address the massive postharvest waste in Chile by using only natural solutions.
And so, the company developed Shel-Life®, a 100% natural emulsion made from plant polymers, lipids, and vegetable extracts. Unlike quick “pivot to market” startups, PolyNatural committed to years of R&D to reach parity with synthetic waxes in performance.
Some key features of Shel-Life®:
- Acts as an invisible second skin, slowing dehydration and minimizing gas exchange without changing the fruit’s natural qualities, prolonging fruit shelf life by up to ~40% in certain conditions — comparable to petroleum-based waxes
- Works across multiple fruit categories: apples, stone fruit (e.g., peaches and plums), and citrus
- Tasteless, invisible, and leaves no residue, just a natural-looking shine
- Fully organic, certified under OMRI and ECOCERT standards
PolyNatural’s Infrastructure Hack: Why Adoption Is Working
One of PolyNatural’s smartest moves was to make Shel-Life® plug-and-play. The product is sold as a pre-mixed emulsion, meaning packing houses don’t need to radically change their equipment to implement it.
It is compatible with standard postharvest sprayers, rotators, and controlled-atmosphere or forced-ripening systems, significantly reducing the risk and friction for producers to switch — no capex overhaul, just swap out the wax.
That said, natural alternatives as a whole face an uphill battle of skepticism. The industry has decades of experience with synthetic solutions. They work. They’re predictable. Why risk it?
To demonstrate Shel-Life’s proven effectivity, PolyNatural has pursued partnerships with institutions like Washington State University’s Tree Fruit Research & Extension Center to have impartial, external validation—the kind that matters to risk-averse industries.
But validation isn’t just about university partnerships. Products have been tested in Chile, Argentina, Peru, Colombia, Mexico, the United States, Spain, Germany, and Kenya, and used by packing companies in Chile and the US. Real-world field testing across diverse climates, crops, and supply chains—the kind of proof that actually convinces buyers.
The results speak volumes: Shel-Life natural coating has prevented 273.6 tons of fruit and vegetables from being wasted and saved 157,041 m³ of water.
The Market Opportunity: Natural is No Longer Just a Niche
The potential for Polynatural’s Shel-Life isn’t small because the global edible coatings market is booming. According to Grand View Research, it was $2.16B in 2024 and is projected to grow to $3.81B by 2033, at a CAGR of 6.7%.
More specifically, the bio-based edible coating segment is expected to grow even faster, with Verified Market Reports valuing it at $1.2B in 2024 and forecasting it to be at $2.5B by 2033 (CAGR ~9.2%).
Meanwhile, Towards FnB’s recent data on the broader food-coating space (including non-edible but food-related coatings), estimates the the market could reach $11.69B by 2034.
That’s not pie-in-the-sky projection. That’s a multi-billion-dollar opportunity for disruption.
PolyNatural isn’t alone in pushing bio-based alternatives. The edible coatings space is experiencing serious innovation:
- In a 2023 study, researchers developed a novel bio-based edible coating for Valencia oranges that combines natural polymers with antifungal agents. The coating significantly reduced sour rot (a common postharvest fungal disease) and quality loss during storage.
- In 2024, researchers from Cornell University demonstrated that alginate oligosaccharides can significantly reduce water loss and decay in litchi fruit postharvest.
- Another 2024 study, published in Frontiers in Sustainable Food Systems, showed that a coating made from aloe vera gel and chitosan can significantly reduce weight loss, slow down softening, and suppress enzyme activity in figs during cold storage.
- A 2024 review in Foods titled “Fundamentals of Edible Coatings and Combination with Biocontrol Agents” explores how edible coatings and biocontrol agents (natural antimicrobials) are a growing strategy to extend shelf life and reduce postharvest losses.
- Another 2024 review, “Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation”, details advances in polysaccharide-based coatings, including how nanomaterials and active agents are being integrated to improve barrier and antimicrobial functions. 
- In a paper published earlier this year, researchers developed starch-based coatings enriched with chitosan and bacterial nanocellulose (BNC) derived from food-waste feedstocks. When applied to unripe bananas and stored for 21 days, the coating reduced weight loss by up to 35%, maintained 35% higher firmness, and delayed sugar increase (ripening) — effectively doubling shelf-life under the tested conditions.
The Takeaway
This invisible revolution might not make headlines, but it’s real. In Chilean packinghouses, natural, plant-based coatings are replacing petroleum waxes — not just for sustainability’s sake, but because they work. Better, in some cases.
Disruption doesn’t always roar. Sometimes it whispers, through patient R&D, transparent science, and practical design. And when it’s done right, it actually scales.
Next time you pick up a glossy pear or apple, you might just be holding a piece of that revolution.
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About the Writers:
Ali Sülün is a Research & Data Analyst at Forward Fooding and a student at HAS Green Academy studying International Food & Agribusiness. His thesis research, “FoodTech Without Borders,” profiles AgriFoodTech startups across three continents, examining how region-specific innovations address food security and climate challenges while exploring their potential for global adaptation and impact.
Kristine Lucas is a writer at Growth Holistics, specializing in the foodtech and sustainability sectors. Her work reflects a deep understanding of these niches, showcasing her ability to adapt and excel in complex and evolving domains. Driven by her curiosity and passion for learning, Kristine excels at translating intricate topics into engaging and informative content.
