For centuries, to enhance the shelf-life and quality of foods, edible films and coatings have been used. These materials are eco-friendly biodegradable and non-toxic materials that can protect the food products against microbiological pathogens, reduce deterioration, and minimize lipid oxidation and moisture loss of food products. This paper presents different material selections and their applications, classified by chemical components including polysaccharides, lipids, proteins, and composites. Moreover, agro-industrial residues/wastes are also mentioned as a new material resource, with the benefits of reducing food waste, being environmentally friendly, contributing to sustainability, being economical, and possibly providing some health benefits. In addition, the main production methods, additives, and characterization are also introduced.