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The use of superhydrophobic coatings in the food industry is relatively new and has attracted considerable attention in recent years. Unlike other application areas, the fabrication of superhydrophobic surfaces is not easy for food industry-relevant materials. The materials used must be categorized as “generally recognized as safe (GRAS)” [a US Food and Drug Administration (FDA) designation], and they must be able to produce superhydrophobicity without compromising other functional properties required for food contact applications. This chapter summarizes recent trends in superhydrophobic coatings prepared for the food industry, the various factors that affect the superhydrophobicity and other functions, challenges and future research opportunities.

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