We demonstrate the possibilities of foodomics to emerge as a green discipline by applying the basic concepts of Green Chemistry to production of functional ingredients and development of analytical methodologies. We present possibilities to reduce the environmental impact of an analytical technique from sample preparation through separation and detection, together with different methodologies to quantify the greenness of a particular process. By no means this review tries to be exhaustive but to provide with some basic ideas about the different possibilities encountered in this field, thus making the reader be aware of how easy, or difficult, might be to make greener different aspects related to foodomics such as functional ingredients production and analytical processes. © 2013 Elsevier Ltd.

Ther authors want to thank Projects AGL2011-29857-C03-01, CONSOLIDER INGENIO 2010 CSD2007-00063 FUN-C-FOOD (Ministerio de Educación y Ciencia) and ALIBIRD, project S-505/AGR-0153 (Comunidad Autónoma de Madrid) for financial support. M.C.P. thanks MICINN for her Juan de la Cierva contract.

Peer Reviewed