Consumers now have access to synthetic natural organic nanofoods with tailored properties. These nanofoods use organic or inorganic nanostructured ingredients to enhance bioavailability, making them more effective than traditional supplements. Common materials include metals like iron, silver, titanium dioxide, magnesium, calcium, selenium, and silicates. Modifying the surface of these nanoparticles can provide unique benefits such as improved preservation, mechanical strength, moisture control, and flavor enhancement. Nanocarriers, such as polymeric, lipid, and dendrimer-based carriers, are used in food production. Common polymers include polyglycolic acid, poly (lactic acid), chitosan, and sodium alginate. Lipid carriers have a hydrophobic outer layer and a hydrophilic core, while dendrimer carriers are made from materials like polyethylene glycol and polyamidoamine. These nanocarriers can encapsulate up to 99% of active ingredients, ensuring precise delivery and stability. The nanocarriers in commercial foods are emulsions, inorganic coatings, and fiber coatings. For instance, cucumbers coated with nano emulsions show up to 99% antimicrobial effectiveness. Inorganic coatings, such as potassium sorbate, calcium caseinate, and titanium dioxide, significantly extend the shelf life of packaged foods. Lipid and protein-encapsulated nanosystems offer complete gas barrier protection. This review highlights the exclusive use of nanoparticles in food processing and packaging to enhance quality, safety, and shelf life.