Chitosan is made by deacetylating chitin from shrimp and crab shells, a seafood-processing waste. It forms films, is naturally antimicrobial and is being studied for active packaging that extends shelf life.
It could in future replace plastic food films and produce coatings. Reviews published between 2024 and 2026 (Foods; ACS Sustainable Chemistry and Engineering) agree that large-scale production, cost and regulatory approval are unresolved, and a life-cycle assessment (LCA) critique describes a sustainability paradox because extraction relies on chemical-intensive sodium hydroxide processing.
End of life would be biodegradation, but the material is water sensitive and there is no commercial supplier at volume. Do not list chitosan as a buyable swap; it belongs on a research watchlist for manufacturers and scientists.