One of the most important threads in food science and technology is the development of active and bioactive food packaging, through the incorporation of bioactive molecules and nutrients. One way to achieve complete incorporation and protect the molecule during storage is nanoencapsulation, using nanocarriers formed by biocompatible and food approved materials. This chapter brings an overview of the types of nanocarriers used for incorporation in food packaging, such as lipid-based carriers (nanoemulsions, solid lipid nanoparticles, and liposomes), carbohydrate-based carriers (starch, alginate, and chitosan nanoparticles), and protein-based carriers (casein micelles and zein nanoparticles). Likewise reports of the effect of nutrient-based nanocarriers into edible films are presented.