Food packaging is an essential part of the food processing industry. It surrounds, enhances, and helps in the protection of the food product from processing till it reaches the consumer. The packaging sector currently represents 2% of the gross national product in developed countries. Efficient food packaging methods such as vacuum, modified atmosphere, and active packaging helps in preventing deterioration. Oxygen scavengers, carbon dioxide absorbers, moisture-controlling agents prevent oxidative reactions and excess moisture in the food and extend the shelf life of the product. The choice of packaging material such as glass, plastic, paper, cardboard, and metals will determine changes that occur in food products and the degree of protection depends on water vapor and oxygen transmission rates. It is necessary to test the packaging materials with respect to thickness, grease resistance, gas transmission rate to ensure the safety and efficacy of the product. In order to safeguard the interest of consumer; the government has introduced packaging laws and guidelines such as PFA Act (1954) that is to be followed by food processing industries. The historical development of packaging has led to the discovery of novel packaging methods which help in long time preservation of food products. Novel packaging systems include the use of IOSP, TTI, and antimicrobial packaging uses sensors to detect and inform the stakeholders about spoilage or temperature-time-based changes in the food products in order to implement necessary action. Additional efforts are essential for promoting environmental sustainability, and to overcome problems like the high costs associated with these packaging methods.