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Functional amyloid protein nanofibrils (PNFs) have emerged as a novel class of supramolecular biomaterials owing to their highly ordered \u03b2\u2010sheet\u2013rich structures. PNFs can be derived from multiple protein sources, including dairy, plant, egg, and underutilized agro\u2010industrial protein sources, thereby supporting resource valorization and integration into the circular bioeconomy. PNFs exhibit great mechanical strength, barrier properties, and intrinsic biocompatibility. This review systematically analyzes recent advances in PNF\u2010based materials for food packaging applications. It covers fundamental aspects of PNF molecular structure, self\u2010assembly mechanisms, and fibrillation kinetics, along with fabrication and film\u2010forming strategies. The influence of processing routes on mechanical, thermal, and barrier properties is critically discussed. In addition, emerging approaches for imparting active and smart functionalities are evaluated. It also identifies and covers the core challenges to scaling up production, safety, regulation, and public perception, and map out pathways for industrial adoption. PNF\u2010based films exhibit outstanding mechanical performance and gas barrier properties, often exceeding those of conventional biopolymer packaging materials, while maintaining biodegradability. Despite these advantages, industrial translation is limited by processing efficiency and regulatory uncertainties. Future research should focus on scalable continuous fibrillation, low\u2010cost protein side streams, hybrid composite systems, bioactive\/smart functionalities, pilot\u2010scale validation, and circular economy approaches for next\u2010generation edible and biodegradable packaging solutions.<\/jats:p>","DOI":"10.1111\/1541-4337.70610","type":"journal-article","created":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T10:37:23Z","timestamp":1787654243000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Protein Nanofibrils as Emerging Biomaterials for Sustainable Food Packaging: Advances, Challenges, and Future Opportunities"],"prefix":"10.1111","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-5739-8326","authenticated-orcid":false,"given":"Priyadharshini","family":"S R","sequence":"first","affiliation":[{"name":"Department of Food Process Technology National Institute of Food Technology, Entrepreneurship and Management\u2010Thanjavur, Ministry of Food Processing Industries Government of India  Thanjavur Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8819-1013","authenticated-orcid":false,"given":"R.","family":"Mahendran","sequence":"additional","affiliation":[{"name":"Department of Food Process Technology National Institute of Food Technology, Entrepreneurship and Management\u2010Thanjavur, Ministry of Food Processing Industries Government of India  Thanjavur Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,25]]},"reference":[{"key":"e_1_2_14_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym14081629"},{"key":"e_1_2_14_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.08.056"},{"key":"e_1_2_14_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.134897"},{"key":"e_1_2_14_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14071242"},{"key":"e_1_2_14_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0144-8617(98)00016-2"},{"key":"e_1_2_14_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.eurpolymj.2019.01.006"},{"key":"e_1_2_14_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/adfm.202503819"},{"key":"e_1_2_14_9_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41467\u2010020\u201020375\u2010x"},{"key":"e_1_2_14_10_1","volume-title":"Whey and Soy Amyloid Fibrils as a Novel Iron Delivery Nanosystem","author":"Barrera E. 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