This paper presents an overview of the research initiatives in recent years to address the issue of viscous liquid food adhering to packaging materials， which includes materials and coatings based on superhydrophobic surfaces， SLIPS and other research methods for reducing adhesion. The functional substances， preparation methods and anti-adhesion effects of different kinds of food packaging materials are discussed here. Also， some deficiencies in preparation and application and the development direction in the future are summarized in this paper.