During the processing of food, risks may be generated that are different from those considered only from the formulation of the food. The processes must also be optimized for the improvement of different aspects of quality, both organoleptic, as well as commercial, of use or the conservation of processed foods under the best conditions and during a longer shelf life. For the development of new foods and food ingredients it is necessary in the current context, to take into account the implications on food safety. These foods cover different objectives that range from the improvement of functional quality, developing healthy foods, to technological objectives that improve different aspects of their quality at the time of consumption.