In recent years, food packaging has evolved from a predominantly protective system into an advanced functional and information platform that, in addition to protecting products against undesirable environmental factors, can monitor the quality status, freshness, safety, and storage history of food products and transmit the resulting information for decision-making throughout the supply chain. In this context, the development of active and intelligent packaging has created new opportunities for extending shelf life, reducing food waste, improving food safety and quality, and enhancing supply chain management. Active packaging contributes to maintaining product quality and extending shelf life by employing systems such as oxygen and carbon dioxide scavengers, moisture controllers, ethylene scavengers, and antioxidant and antimicrobial compounds through the control of factors responsible for food deterioration, whereas intelligent packaging focuses on detecting, sensing, measuring, recording, tracking, communicating, and providing warnings regarding product status. In these systems, freshness and quality indicators monitor volatile compounds generated during food deterioration, including amines, ammonia, and hydrogen sulfide, and produce observable changes, while fruit ripeness indicators can respond to volatile compounds generated during ripening and provide information regarding the ripeness stage of the product. Time–temperature indicators (TTIs) record the cumulative effect of time and temperature exposure, thereby enabling the assessment of thermal history, and have been developed as threshold and integrator indicators based on chemical, physical, physicochemical, biochemical, and biological mechanisms. Gas indicators are also employed to monitor gases present in the package headspace, including oxygen, and to detect undesirable changes in the packaging atmosphere. Among identification and traceability technologies, Radio Frequency Identification (RFID), using tags, chips, antennas, and readers, enables the non-contact identification and tracking of products and information management throughout the supply chain; when integrated with sensors and Internet of Things systems, it can further enhance monitoring and data analytics capabilities. In addition, thermochromic inks and microwave cooking indicators provide temperature-dependent visual responses and offer information regarding the thermal status and readiness of food products for consumption. Despite the considerable potential of these technologies, limitations such as cost, the need for validation in real food matrices, the influence of environmental conditions on sensor and indicator performance, safety and regulatory requirements, reliability, standardization, and consumer acceptance remain important challenges for the development and commercialization of intelligent packaging. Accordingly, the integration of indicators, sensors, identification technologies, and communication systems can guide the development of intelligent packaging from simple quality monitoring toward information management and effective decision-making throughout food supply chains, ultimately contributing to the preservation of food quality and safety, extension of shelf life, and reduction of food waste.