Abstract: Nanofiber materials have not only gained extensive utilization in fields such as medicine, energy, and electronics but have also demonstrated significant potential for diverse applications in the realm of food-related domains. Among the various methods for nanofiber material preparation, solution blow spinning technology has gradually emerged as a research hotspot due to its inherent advantages in terms of safety, cost-effectiveness, and high production rates. This paper aims to delve into the working principles and classifications of solution blow spinning technology, as well as the selection of spinning process parameters that wield substantial influence over fiber structure. With a particular emphasis on summarizing the research progress and application advantages of solution blow spinning in multiple food-related fields, including food packaging, controlled-release systems, filtration materials, and enzyme immobilization, the objective is to provide a reference for optimizing, expanding application domains, and commercializing solution blow spinning technology.