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This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.

Technology: general issues --- aquafaba --- chickpea --- emulsifiers --- egg replacer --- egg-free products --- vitamin C --- total phenols --- total carotenoids --- antioxidant activity --- colour --- mechanical properties --- pressure --- shelf temperature --- freezing rate --- freeze-drying --- lyophilization --- plant-based foods --- fruits --- vegetables --- blueberry freeze-drying --- berry-busting --- skin perforation --- primary drying time --- quality --- gellan gum --- modified pH --- riboflavin --- drying kinetics --- release mechanism --- model discrimination --- process design --- rehydration --- modelling --- microstructure --- food quality --- encapsulation --- processes combination --- aquafaba --- chickpea --- emulsifiers --- egg replacer --- egg-free products --- vitamin C --- total phenols --- total carotenoids --- antioxidant activity --- colour --- mechanical properties --- pressure --- shelf temperature --- freezing rate --- freeze-drying --- lyophilization --- plant-based foods --- fruits --- vegetables --- blueberry freeze-drying --- berry-busting --- skin perforation --- primary drying time --- quality --- gellan gum --- modified pH --- riboflavin --- drying kinetics --- release mechanism --- model discrimination --- process design --- rehydration --- modelling --- microstructure --- food quality --- encapsulation --- processes combination