TAIWAN – Researchers at National Taiwan University are developing a new biodegradable food packaging film designed to offer an alternative to traditional plastic wraps.
According to a university release, the experimental material combines bacterial cellulose, chitosan, and waterborne polyurethane, all selected for their environmental compatibility and functionality in food preservation.
The development targets a known challenge in global packaging: plastic films, such as those used in food storage, account for approximately 40% of plastic waste worldwide.
These materials can persist in the environment for hundreds of years, slowly degrading into microplastics that have been found in water sources, air, soil, and even human tissue.
Material composition and process
Each component in the new film contributes a specific property essential to the product’s functionality.
Bacterial cellulose, produced by bacteria, provides a flexible, transparent, and biodegradable base.
Chitosan, derived from crustacean shells, insect exoskeletons, and some fungi, offers natural antimicrobial qualities. Waterborne polyurethane, used in the final coating layer, has been adapted to meet environmental safety benchmarks.
The manufacturing process includes multiple stages. First, chitosan is embedded into the cellulose matrix using a spraying technique.
A subsequent mercerization treatment involving sodium ions stabilizes the material. The final polyurethane layer enhances durability and ensures the film can safely store and heat food.
Laboratory visuals shared by the research team show the resulting material as transparent and robust, with the ability to maintain food freshness.
The film reportedly meets or approaches the performance of common commercial zipper bags.
Packaging industry trends
The innovation arrives amid increasing scrutiny of petrochemical-based food packaging products. Earlier this year, leading brands, including Ziploc, faced lawsuits over concerns that their plastic bags may release microplastics when exposed to microwaving or freezing.
Simultaneously, researchers and companies around the world are exploring new materials to reduce plastic waste in food systems.
In the United Kingdom, a snack company has introduced a biodegradable chip bag. In South Korea, rice-based films are being tested as eco-friendly packaging options.
Meanwhile, scientists at Princeton University are developing protein-based membranes using egg whites, designed to filter microplastics from water.
Professor Ying-Chih Liao, who leads the Taiwan University team, stated in the release that their approach aims to position cellulose-based materials as viable alternatives by combining material selection with lower-impact production methods.
According to the United Nations Environment Program, an estimated 2,000 truckloads of plastic waste enter marine and freshwater ecosystems each day. Much of this debris consists of single-use items such as bags, wraps, and containers.
As plastic degrades into microscopic particles, these contaminants are entering food chains and human bodies. Scientific studies continue to investigate the full extent of the health impacts, which may include damage to internal organs and disruptions to metabolic functions.
In light of these concerns, material science teams globally are intensifying research into packaging systems that offer biodegradability without compromising storage performance.