Authenticity of Foods of Plant Origin consists of five parts that collect and classify the terms of authenticity of foods from plant origins. The book discusses traceability and its implementation in the industry, along with relevant techniques, and how to verify authenticity with the current methods and techniques used in the food industry. It refers to specific categories of representative food products of plant origin as well as covering the most important processed foods that originate from plants with regards to authenticity. The book summarizes the EU, US, and Canadian legislation to provide a clear view of the current guidelines.