Edible moisture barriers are effective alternatives to stabilize fresh or processed food products and satisfy consumers’ demand for long shelf-life products that are of good quality and nutritionally acceptable. This chapter deals with traditional and innovative film-forming materials and barrier technologies of edible films reported in scientific literature and patents over the last thirty years. The necessity of adopting an integrated approach in the development of edible moisture barriers to combine regulatory, nutritional, organoleptic andtechnical requirements is highlighted
