With the development of nanotechnology， nanomaterials are widely used in many fields， and their unique properties make an important position in the food processing field. In recent years， nanomaterials have been used as food additives or food ingredients as an emerging material， which can not only enhance food quality， strengthen nutritional properties and improve food processes， but also give new functional properties to food or act as a substitute for certain ingredients. The food field has brought new directions for nanomaterials， but the effects of some nanomaterials on human body still need to be explored. In order to broaden the application of nanomaterials in the food field， this paper introduces the progress of both organic and inorganic types of nanomaterials in food additives and food ingredients， and summarizes the advantages and shortcomings of nanomaterials in food， with the aim of exploring their future applications and developing new food additives and food ingredients.