The combination of bio-preservation and smart packaging methods in the field of food technology indicates considerable advancement and possibilities. Techniques that involve lactic acid bacteria, as well as natural antimicrobial substances, have shown their ability to efficiently maintain food freshness over time while also improving safety aspects. Packaging options with sensors for immediate tracking alongside films sensitive to pH levels are enhancing the monitoring of quality and safety in food packages. The change to using biodegradable and bio-based materials in packaging is in line with what consumers want, which is more sustainability. But there are obstacles like expensive prices, problems with laws and rules, as well as difficulties in making these options available on a large scale. It's very important that consumers accept and learn about the new technologies. Even though there are many difficulties now, improvements show bright possibilities for changing how we get our food supply.