New Packaging Materials: Fish Skin Making

[China Packaging Network News] With the rapid advancement of food science and packaging technology, new types of packaging materials and innovative packaging formats are continuously emerging. Among these developments, experts from China Packaging Network believe that edible and environmentally friendly packaging materials will play a key role in driving the sustainable growth of the food packaging industry. In recent years, sustainable and green packaging has become a major focus within China's food packaging sector. New Innovation: Edible Protein Membrane Made from Fish Skin Crab stick packaging often comes with a plastic film that diners may accidentally throw into hot pots, potentially creating harmful substances. However, using an edible protein membrane eliminates this risk. Recently, Wu Wuyin, a researcher at the University of Science and Technology of JiDa, developed such a membrane. New Packaging Breakthroughs: Edible Materials Take Center Stage This research has already been patented. The edible protein film is capable of dissolving in hot water and can replace the plastic films used in crab sticks as well as the seasoning bags for instant noodles. This means that when cooking noodles, the seasoning bag can be directly added to the pot without any issues. Weng Wuyin, the research expert, explained that the raw material for this edible film is rich in nutrients. He has tested two types: one made from fish meat proteins, and another from collagen derived from fish skin, heads, and scales—byproducts commonly discarded during fish processing. The thickness of the film ranges between 25 to 30 microns. Currently, there are no companies in China producing edible packaging films on a commercial scale. While soy protein films have been widely studied, Weng believes his development is comparable to Japanese technologies, especially given Japan’s high demand for edible membranes for sashimi. With China being the world’s largest producer of aquatic products, significant waste is generated during fish processing. For example, less than 40% of the fish is used in fillets, leaving behind about 1.5 tons of waste per ton of fillets produced. Disposing of this waste causes environmental pollution. By using fish byproducts to create edible packaging, Weng is addressing both resource waste and environmental concerns. He estimates the cost of a square meter of this edible film to be around 0.3 yuan. More importantly, it is resistant to aging and can maintain its physical properties even after being stored at 40°C for a year. Weng envisions further improvements in the film’s moisture resistance and anti-corrosion properties, which could lead to fully degradable packaging that replaces traditional plastics. To make this possible, he is exploring mechanized production methods to bring the product from the lab to the market. Edible Packaging Enters the Market As low-carbon and eco-friendly concepts become more mainstream, many industries are adopting sustainable practices—including packaging. With the rapid growth of the food processing industry, the need for effective packaging solutions continues to rise. There are now various green packaging options available, including reusable, recyclable, biodegradable, and edible materials. Reusable packaging, such as glass bottles for beer or plastic containers, reduces waste but still poses environmental risks in the long run. Recyclable materials, while better, still require processing before reuse. Biodegradable materials, on the other hand, break down naturally after use without harming the environment. Paper-based packaging, made from natural plant fibers, is highly recyclable and technologically mature. Edible packaging, made from natural substances like polysaccharides or proteins, forms films through molecular interactions. These can be classified into polysaccharide, protein, or composite edible films. According to China Packaging Network, research institutions and packaging companies are actively exploring new edible packaging materials. In fact, edible packaging has been in use in daily life for a long time. For example, wax or gelatin coatings are used on fruits and vegetables to reduce moisture loss, while pastries are wrapped in rice paper made from starch to prevent sticking. With the continued growth of China’s food packaging industry, the development of new edible and eco-friendly packaging materials is seen as a crucial step toward achieving sustainability in the sector.

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