Purpose of Review <p>The aim of this review is to introduce the benefits of the modified starches in enhancing the quality and guaranteeing the shelf life of meat and seafood products.</p> Recent Findings <p>Studies have shown that modified starches can provide great opportunities for the development of new modified starches-based formulation and packaging in the meat and seafood industries.</p> Summary <p>Modified starches have become an essential ingredient in the food sector, especially in the manufacturing of processed meat and seafood products, where they provide various functional advantages. These advantages include improved moisture retention, decreased fat content, enhanced texture, and prolonged shelf life, all of which contribute to the overall quality of the product and consumer satisfaction. Furthermore, the use of modified starches in food packaging materials significantly aids sustainability by minimizing food waste, increasing packaging durability, and extending shelf life. This review explores the various types of modified starches, their unique characteristics, and their roles in the design and development of high-quality meat and seafood products. It also discusses current market trends and challenges such as pricing, consumer attitudes, and regulatory issues, while offering perspectives on future advancements and innovations in this field.</p>