Glass, metal, paper/cardboard, plastic, and mixed materials are common food packaging options. Each has advantages - glass and metal have strong barriers but are brittle/heavy, paper is cheap and sustainable but permeable, plastic is inexpensive and flexible but non-biodegradable. New options like active packaging absorb oxygen or ethylene to prolong shelf-life, while nanocomposites provide strong barriers at low permeability. Ultimately, food packaging must prioritize consumer health and product quality above all else.