The role of plastics and paper as food packaging materials is reviewed with a brief outlook on the historical background of food packages in general. The inherent properties of these food packages that should be considered by food processors are also discussed. The current efforts in meeting the needs of consumers in ensuring food’s quality with prolonged shelf life during storage and distribution were highlighted. This review article also reflects on the emerging trends in lamination technology that address innovations on sealing, tearing and the use of green cure value for different conditions. The future of lamination technology is important in the food industries and their impacts on the environment and the society at large will continue to receive attention