Electrospinning (e-spinning) has excellent advantages in producing functional and versatile nanofibers and electrospun (e-spun) nanofibers have a variety of potential applications, including in food industry. This paper reviews the recent progress of e-spinning and food-related e-spun nanofibers, covering edible nanofibers (natural materials and food ingredients), active food packaging (antibacterial packaging, antioxidant packaging, high temperature and humidity resistant packaging), food filtration membranes, and food sensors. Additionally, we discussed the new trend of combining nanomaterials with food and the challenges of applying e-spinning in food science. The results indicated that e-spinning is a promising and efficient alternative for the production of daily and functional food.