The work aims to summarize the research progress of microcapsule technology in food packaging to provide the foundation for the scientific research on the application of the further developed microcapsule technology in food packaging. Through the analysis and summary of the present research situation and research results at home and abroad, the function, mechanism, preparation methods and characterization of microcapsules were introduced, and the research progress of microcapsule technology in food packaging was outlined, including antimicrobial packaging, insect control packaging, fruit and vegetable fresh-keeping packaging, edible film, chilled meat packaging, phase change material-temperature control packaging and biomass packaging materials, etc. The analysis showed that the microcapsule technology could increase the stability of the active components, and the combination with the packaging system could achieve the effect of slow antibacterial release or temperature control, which improved the shelf life of the product. There are mainly four methods for its combination with the packaging system (raw material blending, coating, putting into the small bag to be placed into the packaging system, solid-borne fiber). By studying the best proportion of microcapsule and raw polymer materials, the packaging film with a better comprehensive performance can be obtained. There will be great potentials in respect of microcapsule technology applied in edible film, phase change materials-temperature control packaging and biomass packaging material.