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Mass spectrometry has arguably become the core technology for the characterization of food proteins and peptides. The application of mass spectrometry-based techniques for the qualitative and quantitative analysis of the complex protein mixtures contained in most food preparations is playing a decisive role in the understanding of their nature, structure, functional properties and impact on human health. The application of mass spectrometry to protein analysis has been revolutionized in the recent years by the development of soft ionization techniques such as electrospray ionization and matrix assisted laser desorption/ionization, and by the introduction of multi-stage and ‘hybrid’ analyzers able to generate de novo amino acid sequence information. The interfacing of mass spectrometry with protein databases has resulted in entirely new possibilities of protein characterization, including the high sensitivity mapping …