Researchers at Kagawa University have developed a process to turn surplus udon noodles, typically discarded, into eco-friendly paper. The idea stems from the fact that udon noodles, made primarily from wheat flour and water, have a starch structure suitable for producing cellulose fibers after chemical treatment.
The production process begins with collecting unsold or leftover udon noodles from restaurants and convenience stores. The noodles are then dried, ground into powder, and mixed with natural additives to form a paste. This paste is pressed into thin sheets and dried, resulting in paper with a certain degree of durability, usable for printing or packaging.
According to the research team, this udon paper offers a major advantage: it can fully biodegrade in a natural environment within just a few months, unlike conventional plastic-coated paper that takes centuries. Additionally, the production helps reduce the massive food waste in Japan, where millions of tons of surplus food are discarded annually.
Lead researcher Professor Hiroshi Takemura stated: 'We wanted to utilize locally available ingredients, simultaneously addressing the waste problem and creating a value-added product.' He also revealed that the udon paper currently has tensile strength comparable to ordinary recycled paper, but still requires improvement in smoothness for high-quality printing.
The project is currently in small-scale testing. The research team hopes to collaborate with local businesses within two to three years to bring the product to market, initially targeting shopping bags and food packaging. While the concept of turning food waste into paper has been explored before, the use of udon — a cultural symbol of Kagawa — carries special significance in promoting a circular economy in the region.
