The U.S. Bureau of Agricultural Research uses soybean-derived protein to make food packaging materials instead of petroleum-based synthetic plastics, mainly for food packaging. They have good strength, elasticity and moisture resistance, and some also have a certain ability of antibacterial disinfection. The other is a fruit edible packaging film. This edible packaging film uses chitosan, a shellfish extract that combines with lauric acid to produce an edible film. The thickness of this film is only 0.2-0.3mm; the transparency is excellent, and the freshness of the peeled fruit can not only achieve the preservation purpose, but also is not easy to detect.
In recent years, Japan has researched and developed two kinds of edible wrapping papers: one is the use of starch as a basic raw material and the addition of other edible substances, and the other is the use of deacetylated chitosan extracted from shellfish as a raw material. Using these two kinds of paper to package fast-food noodles, seasonings, etc., can be directly cooked and consumed without removing the packaging bag.