Food packagings must meet some requirements in order to ensure adequate quality of food products including health safety thereof. They should also provide the convenience to consumers. The basic function of packagings is to protect food from microbial spoilage and, also, from physical and chemical processes. The majority of packagings available in the market are petroleum-based, non-biodegradable products. Presently, in the world, there is a pro-ecological trend that aims at cutting back on the utilization of synthetic packagings and at supporting natural polymers-based packagings. One of the activities towards this goal is the research into the production of edible packagings. In this paper, there are presented profiles of the most popular edible films and coatings based on proteins and polysaccharides used to pack and coat food products.