Starch-based cryogels have emerged as potentially sustainable alternatives to synthetic materials because of their renewable origin, biodegradability, and structural properties. Produced by freeze-drying, these macroporous materials exhibit high water absorption capacity, interconnected pore networks, and favorable mass transfer characteristics, supporting food preservation and packaging applications. This review examines recent advances in starch-based cryogels and hybrid systems obtained via freeze-drying. The effects of starch composition, polymer blending, and chemical modification on cryogel structure and functionality are discussed. Special emphasis is placed on the incorporation of active compounds, such as phenolic extracts, anthocyanins, organic acids, and essential oils, and their role in imparting antioxidant and antimicrobial properties. Current and emerging applications in active and intelligent food packaging are critically examined. Unlike previous broad reviews, this work integrates starch composition, processing, hybridization, active-compound incorporation, and food-application performance, while identifying key gaps in scalability, safety, regulatory compliance, and validation under real food-storage conditions. Starch-based cryogels demonstrate remarkable versatility as water- and exudate-absorbing materials capable of controlled release of active agents, contributing to extended shelf life, improved food safety, and reduced waste. Native starch cryogels can form stable networks through physical interactions without requiring synthetic crosslinking agents. However, chemically modified, hybrid, and nanocomposite systems may contain additional reagents or components whose migration, toxicity, biodegradability, and regulatory suitability must be evaluated according to their specific composition and intended food-contact application. Recent advances, including hybrid formulations and novel processing strategies, further expand their potential across the food and packaging industries.<\/div>\n