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Chitin is the second most abundant natural biopolymer after cellulose. The chemical structure of chitin is similar to that of cellulose with 2-acetamido-2-deoxy-β-d-glucose (NAG) monomers attached via β(1⃗4) linkages. Chitosan is the deacetylated (to varying degrees) form of chitin, which, unlike chitin, is soluble in acidic solutions. Application of chitinous products in foods and pharmaceuticals as well as processing aids has received considerable attention in recent years as exotic synthetic compounds are losing their appeal. This review summarizes some of the important developments related to food applications of chitin, chitosan and their derivatives.