Cellulose bers have gained considerable interest for use as gas barrier and reinforcing llers in food packaging materials because of their interesting properties including biodegradability, low density, nontoxicity, and low cost. Although the modi cation of cellulose nanomaterials for reinforcing applications has been reviewed in the literature, they suffer from a lack of comparative results, and the modi cations related to food packaging applications have not been covered yet. This study reviews physical and chemical methods used to improve oxygen and water barrier properties, water uptake, mechanical strength, and transparency of different food packaging lms of cellulose nanomaterials and provides comparative results. Heat treatment, esteri cation, and tempo-mediated and periodate oxidation are the most common methods for the improvement of the barrier properties of free-standing, bilayer, and composite lms prepared from cellulose nanomaterials. Modi cation using silane compounds is a wellestablished method for improving the mechanical properties of cellulose bers and polymer composite lms.