Curcumin is a polyphenol extracted from turmeric ( Curcuma long ) that is known for its anticancer, antimicrobial, antifungal, anti-inflammatory, and antioxidant properties. Due to the aforementioned properties, curcumin has generated great interest in the pharmaceutical, cosmetic, and food industries. Over the last decades, there has been a growing interest in using curcumin in the development of active food packaging as the molecule is considered a generally recognized as safe (GRAS) material that is used to increase the shelf life of several food products reducing oxidation and microorganism spoilage. More recently, curcumin has been used in the development of intelligent food packaging, especially as colorimetric sensors of pH changes during food storage. This is possible due to several structural features of the curcumin molecule that lead to color changes as pH increases or decreases. Although curcumin has exhibited great properties for the development of new food packaging, its applications have been limited owing to its low water solubility (WS). This chapter aims to provide a complete overview of the different advances in the development of active and intelligent food packaging using curcumin. Likewise, information about the different techniques and strategies used to increase WS and achieve stabler systems.