The work aims to analyze the principle, type and development trend of time-temperature indicator and food freshness indicator from the perspective of realizing packaging functions and point out the packaging functions that should be completed in the development and design of time-temperature indicator and food freshness indicator, so as to provide research idea and technical support for the effective realization of packaging communication functions. The realization matrix of the current food packaging functions in the physical environment, ambient environment and human environment was listed. The feasibility of time-temperature indicator and food freshness indicator to improve the elements with lower scores in the matrix was discussed by studying the realization principle and packaging functions of these two technologies. Time-temperature indicator was conductive to improving the score of ComA element in the realization matrix by monitoring the complete record of time and temperature of food. Food freshness indicator provided qualitative or semi-quantitative information about changes in food quality caused by physiological changes or microbial growth, which helped to improve the scores of ComH element in the realization matrix. Time-temperature indicator and food freshness indicator can effectively improve the communication functions of food packaging and reduce waste of resources. Therefore, these two technologies both have broad development prospects.