Properties of baked foams based on cassava starch, sugarcane bagasse fibers and montmorillonite

► Biodegradable trays produced by a baking process from starch, sugarcane fibers and nanoclays. ► Good nanoclays dispersion resulting in an exfoliated structure. ► Fiber and nanoclays addition: trays with lower density and stress at break and higher strain at break. ► Trays with higher water absorption capacities. ► Further development to improve the expansion, water sorption capacity and processing times.