Raymundo, AnabelaTorres, Maria DoloresSousa, Isabel2020-11-132020-11-132020Foods 2020, 9, 1517;http://hdl.handle.net/10400.5/20567EditorialNew trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers’ acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technologyenggluten-free productsdynamic oscillatory shear measurementspasting profilerheologytextureX-ray diffractionred kidney beanmicroalgaTetraselmis chuiiacorn flourtamarind gumyogurttomato seed fourantioxidantsphenolicsfibre-rich ingredientball millingjournal article10.3390/foods9111517