The natural phenomenon of superhydrophobicity that occurs in plants and animals has been a current topic for research and development with the goal of widening its applications. However, a more complete understanding of such surfaces is necessary to assess the effects of morphology, chemical structure, and surface roughness. In the food sector, such investigations tend to be at an early stage, although superhydrophobic surfaces (SHS) are known to hold promise for food packaging, processing, safety, and preservation. A review of the phenomenon of superhydrophobicity, the parameters to be evaluated for producing superhydrophobic surfaces, and the main impact factors is presented. A current research thrust in food packaging entails the application of superhydrophobic surfaces to reduce food waste. The main problems, technological challenges, future trends and directions for this application are also discussed in this work. All rights reserved, Elsevier.