Technical Abstract: Edible films and coatings have received increasing interest because films and coatings can carry a diversity of functional ingredients. Plasticizers, such as glycerol, acetylated monoglycerides, polyethylene glycol, and sucrose are often used to modify the mechanical properties of the film or coating. Incorporation of these additives may cause significant changes in the barrier properties of the film. For example, the addition of hydrophilic plasticizers usually increases the water vapor permeability of the film. Other types of film additives often found in edible film formulations are antimicrobial agents, vitamins, antioxidants, flavors and pigments. A greater emphasis on safety features associated with the addition of antibacterial agents is an active area of research in edible film and coating technology. Application of nanoparticles to edible films and coatings is another new research area. This chapter reviews intended and unintended effects of food additives on film and coating properties.