Purpose of review <p>Cephalopod ink is a coproduct of squid and cuttlefish and is attracting attention for its diverse role in the food industry. This review assesses its potential as a flavoring, coloring agent, and bioactive, sustainable ingredient that enhances food quality, shelf life, and reduces waste.</p> Recent findings <p>Cephalopod ink contains bioactive elements such as melanin, peptides, and amino acids, offering antioxidant and antimicrobial benefits. Innovations, including melanin-free ink and functional nanoparticles, have expanded its use. Additionally, ink recovery from seafood coproducts presents a promising strategy to minimize food waste.</p> Summary <p>Evidence increasingly supports the integration of cephalopod ink into food systems for functional and sensory benefits. Despite well-documented biochemical properties, further research is needed to explore its large-scale applications, safety, and regulatory approval. Cephalopod ink aligns with growing demands for innovation and sustainability in food science.</p> Graphical Abstract <p></p>