Innovations　in　food　packaging　systems　will　help　meet　the　evolving　needs　of　the　market,　such　as　consumer　preference　for　＂healthy＂　and　high-quality　food　products　and　reduction　of　the　negative　environmental　impacts　of　food　packaging.　Emerging　concepts　of　active　and　intelligent　packaging　technologies　provide　numerous　innovative　solutions　for　prolonging　shelf-life　and　improving　the　quality　and　safety　of　food　products.　There　are　also　new　approaches　to　improving　the　passive　characteristics　of　food　packaging,　such　as　mechanical　strength,　barrier　performance,　and　thermal　stability.　The　development　of　sustainable　or　green　packaging　has　the　potential　to　reduce　the　environmental　impacts　of　food　packaging　through　the　use　of　edible　or　biodegradable　materials,　plant　extracts,　and　nanomaterials.　Active,　intelligent,　and　green　packaging　technologies　can　work　synergistically　to　yield　a　multipurpose　food-packaging　system　with　no　negative　interactions　between　components,　and　this　aim　can　be　seen　as　the　ultimate　future　goal　for　food　packaging　technology.　This　article　reviews　the　principles　of　food　packaging　and　recent　developments　in　different　types　of　food　packaging　technologies.　Global　patents　and　future　research　trends　are　also　discussed.