Edible films are a viable and sustainable alternative to conventional packaging materials, addressing the high pollution caused by single-use plastics. The compositions of various biopolymer-based edible films are thoroughly investigated, which include polysaccharide-based (starch, cellulose, chitosan), protein-based (gelatin, whey, soy), lipid-based (waxes, fatty acids), and other composite systems. The chapter delves into how functional additives such as emulsifiers, plasticizers, and cross-linking agents improve the film properties while improving food safety and extending its shelf-life by adding antimicrobial and antioxidant agents. Different production methods for edible films have been discussed, including solvent casting, the emerging electrospinning technology, and the critical physicochemical and functional properties for packaging applications. Applications across different food categories like meat products, fresh produce, dairy, and ready-to-eat meals where edible films can be tailored to meet specific demands for food preservation have been highlighted. Despite a promising future, several challenges like scalability, cost-effectiveness, and commercial viability are discussed, as well as how future innovations can address these gaps, thereby transforming the food packaging industry and enhancing global sustainability initiatives.