With the increasing demand for safe, high-quality, and sustainable food, nanomembranes have attracted significant interest as innovative solutions in food processing. They are extremely thin structures created from special materials that allow for the selective filtration of very small particles. In the food industry, such approaches are increasingly used for packaging and processing, as they can slow down food degradation and thus extend its shelf life. This article examines the potential of utilizing nanomembranes as ecological tools at various stages of the food chain, ranging from advanced filtration of food liquids to the development of smart and active packaging. This study reviews the recent research in the field, highlighting the applications developed and presenting targeted advantages and disadvantages. The developed applications primarily focus on extending the shelf life of products while also discussing their antioxidant and antibacterial attributes. By highlighting the latest applications and emerging research directions, this article underscores the pivotal role of nanomembranes in facilitating the transition to a modern, sustainable, and environmentally responsible food industry. However, current research faces several challenges. Most products are less biodegradable and, consequently, could harm the environment. Additionally, data on the long-term effects of these materials on human health, particularly when used in packaging that comes into direct contact with food, remain insufficient. Therefore, more sustainable solutions are needed, such as nanomembranes based on natural biopolymers. Further studies are required to assess their safety and real-world effectiveness under industrial conditions.