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This study was undertaken to evaluate the potential of collagen/chitosan (CG/CH) and collagen/soy protein isolate (CG/SPI) composite films for food packaging applications. Two types of composite films at different blend ratios of CG/CH or CG/SPI (10 : 0, 8 : 2, 6 : 4, 5 : 5 and 0 : 10%, w/w) using 30% (w/w) glycerol as plasticiser were prepared and characterised. The results of mechanical tests of the CG/CH composite films displayed higher elongation at break point (EAB), but lower tensile strength (TS) and modulus of elasticity (E), compared to the CG film (P < 0.05). Conversely, the CG/SPI composite films exhibited lower EAB, but greater TS and E values (P < 0.05) compared to the CG film. Water vapour permeability (WVP) increased markedly in the CG/CH composite films; whilst it was found to decrease in CG/SPI composite films at the different blend ratios tested (P < 0.05). Transparency values and …