Recently, the food freshness indicator (FFI) has garnered great interest from consumers and food producers. A novel FFI based on bacterial nanocellulose (BNC)/zeolitic imidazolate framework-L (ZIF-L) and grape anthocyanins was developed and characterized using field emission scanning electron microscopy, Fourier-transform infrared, X-ray diffraction, water contact angle, and BET techniques. The results confirmed that the BNC fibrils were decorated by in situ growth of ZIF-L, with a 3D flower-shaped structure and randomly multiple sharp-edged petals, and hydroxyl and oxygenated heterocycle aromatic ring functional groups on its surface. The reversibility, color stability performance, and moisture sorption of FFI were studied and its applicability in a two-layer arrangement as a visual freshness monitoring of shrimp and minced beef was evaluated. The FFI was able to distinguish (ΔE > 5) the fresh, medium fresh, and spoiled minced meat and shrimp visually during 10 and 4 days of storage at 4 °C, respectively. Also, monitoring of food chemical and microbiological parameters approved the correlation of food spoilage with the color parameters of FFI. These results confirmed the function of ZIF-L in the fabrication of highly pH-sensitive food intelligent packaging material.