The application of nanotechnology in food packaging has become one of the most vital innovations, as it provides features such as longer shelf-life, safety, and quality parameters. This paper discusses various categories of nanomaterials, including metal-containing, carbon-containing, and polymer-containing nanomaterials, which provide antimicrobial, barrier, and functional uses in food preservation. Challenges such as toxicity, biodegradation, nanoparticle transfer to food, and recycling issues are highlighted. Regulatory and ethical considerations, including labeling, consumer awareness, and global regulatory differences, are also discussed. The study recommends the use of eco-friendly nanomaterials and life cycle assessment (LCA) for sustainability. Future research should integrate ethics, improved regulation, and enhanced consumer awareness. © 2025 Elsevier B.V., All rights reserved.