This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013–February 2015 are included following the previous review by Garcia‐Cañas et al. (Electrophoresis, 2014, 35, 147–169). Analysis by CE of a large variety of food‐related molecules with different chemical properties, including amino acids, hazardous amines, peptides, proteins, phenols, polyphenols, lipids, carbohydrates, DNAs, vitamins, toxins, contaminants, pesticides, residues, food additives, as well as small organic and inorganic compounds. This work includes recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food processing. The use, among other CE developments, of microchips, CE‐MS, and chiral CE in food analysis and Foodomics is also discussed.