Foods are processed in one way or the other in order to increase marketability and shelf life. As a consequence they have different requirements in terms of packaging, regarding mechanical, barrier and functional properties, as well as regarding the ability to withstand the food treatment process, when in-pack technologies are used. The requirements of packaging for foods processed with different technologies are addressed and the materials and systems used are presented. Questions such as the following will be addressed: “what are the materials with highest barrier to moisture for dried foods?” Or “why have the metal cans, for food sterilisation, the body with beading?” Or “what are the requirements for packaging for high-pressure pasteurisation?”