Nowadays, many scientific efforts were carried out to produce eco-friendly biopolymers for diverse applications, such as food packaging and tissue engineering. Food packaging is a significant component of foodstuffs to enhance the safety and quality of foodstuffs. Such packaging materials must have enough mechanical strength, good barrier properties, thermal stability, biodegradability, and antibacterial- as well as antioxidant properties to extend the shelf life of foodstuffs. Presently, the industrially produced packaging materials are derived from petroleum-based plastic polymers as they are quite cheap and convenient to use with good technique proficiency and durability. However, owing to the non-biodegradable nature of plastics, the environmental pollution that is caused by conventional plastic packaging is harmful and not appropriate. Thus, there is a must to develop new packaging ingredients. With the recent development of alternative ingredients for environmentally benign products. This chapter reviews the food processing. The importance of using natural polymer in food packing rather than synthetic polymers. The presence of nanoparticles to form composites are discussed. We also review the characterization of nano-materials/polymer composites using for example powder X-ray diffraction, XPS, Fourier transmission infrared spectra, scanning electron microscopy and UV-Vis spectroscopy.