Food packaging is critical in assuring product safety, ease of handling, and shelf life extension, all contributing to increased consumer convenience. Packaging made from various materials, including plastics, glass, metals, papers, and composites, must also address growing health concerns about the possible migration of hazardous substances into food. This chapter reviews bioactive compounds integrated into Active Food Packaging (ACP) systems, focusing on various compounds and technologies used. It investigates the functions of essential bioactive compounds such as antioxidants, antimicrobials, and oxygen scavengers, demonstrating their efficacy in improving food quality, safety, and shelf life. Furthermore, it emphasizes the importance of balancing technology advancements in ACP with thorough health and safety assessments. It also seeks to provide significant insights into the responsible development and deployment of ACP technologies by investigating allergenicity, toxicity, and environmental effects, ensuring that they meet consumer health requirements and promote sustainability.