The present article focuses on the active and intelligent packaging of fresh foods in food industry. There are several packaging techniques for storing fresh foods in the market and several new technologies developed with or without carbon dioxide absorbers which improves the quality and therefore increases the shelf life of the product. Fruit quality has been checked by using different spectroscopy techniques. Various intelligent packages have been developed which improves the freshness of the food. Nanotechnology methods are useful for detecting the spoilage of the food such as inks, adhesives and usage of oxide barriers. Hence these are useful for increasing the safety of the food to the consumer. These also include toxic free and edible packaging material. New methods such as 3mtm monitor in the future can increase the development of the packaging in the food sector.