Packaging for food of animal origin should have a protective, storage-transport, sales and use function. Quality packaging protects food from contamination and damage throughout the entire distribution chain while preserving the original quality of food. The choice of packaging material influences the properties, quality and price of the packaging. We divide the packaging by the basic raw material from which it is produced, so we distinguish metal, glass, polymer, paper, cardboard, wood, multilayer (combined) and some other types of packaging. We use metal, glass and polymeric packaging for food that is easily perishable because the packaging materials used are solid and watertight to humidity and gases. Paper and board are used for packaging food that is not susceptible to oxygen breakdown. Multi-layered (combined) packaging has accurately defined layers of various materials to enhance the properties of homogenous packaging materials and thereby provide better protection against packed food. From the newer technologies today, we use edible and active packaging. A very important factor in the selection of packaging material is its environmental acceptability or its impact on the environment. The most desirable degradable packaging is degraded under the influence of moisture, oxygen, electromagnetic radiation and biological impacts.