In recent years, edible films and coatings have gained a lot of attention due to their low cost and superiority over synthetic films in reducing environmental pollution. The creation of bioactive food products with positive health effects is a result of the growing consumer understanding of nutrition. Recent scientific literature has proposed the use of probiotics in edible films/coatings as a simple, affordable bio-protection technique with a lot of potential for application in the food sector. Applying edible films/coatings loaded with probiotics may enhance or maintain aspects of food products’ quality, safety, functionality, and stability during storage. In addition to improving the survivability of probiotic strains and increasing their colonization in the intestinal tract, the simultaneous application of probiotics in edible films or coatings also improves human health and adds value to food products. Knowing the features of the various film and coating production processes enables the selection of the best probiotics that will be added. Important considerations need to be made while choosing the best production methods for probiotics. They have an impact on the food products’ techno-functional and physicochemical characteristics. They also help extend the shelf life of food products by preventing the growth of unwanted microbes. Probiotic incorporation in edible films, probiotic selection criteria in edible film/coating formulation, probiotic interactions with other bioactive compounds, and probiotic stability/viability mechanisms in edible films and coatings are the main topics of this chapter. In addition, regulatory considerations in the commercialization of probiotics included in edible coatings/films are also discussed.