Thick liquids such as honey, syrup, and yogurt are prone to sticking to packaging containers, which not only causes food waste but also exacerbates environmental pollution and other issues. Therefore, the work aims to adopt anti-adhesion technology to effectively reduce or eliminate the adhesion between materials by changing the physical and chemical properties of the material surface, thus improving the efficiency and quality of food packaging. The hazards of food adhesion were described briefly. Then, from the wetting principle, new technologies such as the Wenzel model, Cassie Baxter model, and Slippery Liquid Infused Porous Surfaces (SLIPS) were introduced for liquids coming into contact with multi-scale structural surfaces. At the same time, it was pointed out that lower surface energy and certain surface roughness were two key factors affecting anti-adhesion performance. Subsequently, the application progress of anti-adhesion technology in different types of food packaging such as plastics, paper, and metals in recent years was summarized. The safety of anti-adhesion technology applied to food packaging was also analyzed. Finally, the problems and development trends of anti-adhesion technology were summarized. With the continuous progress of technology and the emergence of new anti-adhesion technologies, their application in the field of food packaging will also become more widespread, and will develop towards environmental protection, biodegradability, and intelligence.