New processed food types, such as beverages, fast foods, canned foods, cheeses, infused oils, frying oils etc., and processing technologies of foods are present in very wide range. All of these new food types or processing technologies are developed to increase profit which is the basic aim of producing firm. These new technologies should have at least one different beneficial property for producer and/or consumer. Nutritional and toxicological characteristics of new process technology are one of the most important features that concern the consumers. This editorial was focused on possible positive and negative characteristics of new food technologies from consumer perspective.