A large number of plastics are used in different industries every year, including the packaging industry, which has many drawbacks, such as carcinogenicity, environmental incompatibility and the loss of national resources. Researchers have recently concentrated on producing films and edible coatings from food by-products to decrease the use of plastic. Whey is one of the byproducts of the dairy industry. Although it has a high potential for contamination, nutritional, functional and biologically active properties are taken into account. Whey protein hydrolysis, with many physiological effects, can produce biologically active peptides and these peptides can be considered as a source of disease treatment. We examined the possibility of using whey as a basis for the development of food packaging in this study. In preventing gas migration, films and coatings made from whey perform very well. These coatings, however are susceptible to the transfer of moisture. In order to enhance the performance of food films and coatings, a mixture of whey with polysaccharides, lipids and other additives (such as emollients) can be used. The addition of transglutaminase decreases the changes in protein in the films it makes. Studies have also shown that ultrasonic treatment can improve the film's moisture permeability, increase tensile strength, and perforation compared to untreated films