Wild plants have been used since ancient times as a source of human nutrition. They are a source of compounds valuable for human health such as phenols, flavonoids, antioxidants, vitamins, microelements, and fibers. When these materials are used as main components of foods, or as additives, they enhance the nutritional, functional and sensory properties. The book will present new developments in applications of wild edible plants as emulsifiers, stabilizers, and thickeners of water-in-oil emulsions in food emulsion-based foods. Covered too, are biotechnological aspects of manufacturing of meat, bakery, and confectionary products and beverages incorporating wild edible plants.