The paper explores some aspects related to the application of nanomaterials in food packaging. Therefore, the paper is structured into two sections. In the first section, aspects that could restrict/restrain the application of nanomaterials in food packaging industry in terms of environmental and human risks, the consumer`s rights to be informed regarding the utilization of nano-packages and regulation issues in the field of large scale application of food nano-packages are discussed. In the second section, the efficiency of a nano-package based on Ag/TiO2 to preserve for a longer time (6 days) the physical attributes of wheat bread (moisture, specific volume, porosity) by comparison with shorter ranges allowed by the common polyethylene bag (3 days) and non-packaging respectively (1 day) is demonstrated
