The analysis of raw materials, real-time process control, and end-product plus post process quality evaluations are all crucial steps in food production. In order to increase production throughput, there is a need for speed when collecting information from the different processing steps. Hence, conventional methods from analytical chemistry (such as Kjeldahl for protein determination) are not compatible with modern production methods. By examples, this chapter provides an overview of some of the unique features of vibrational spectroscopy in relation to food processing analysis. Vibrational spectroscopy offers non-invasive high-speed measurements of quality attributes during all stages of the food production chain. This is not surpassed by any other analytical method, and vibrational spectroscopic techniques such as Raman, infrared, and near-infrared spectroscopy are therefore widely and increasingly used in the food industry.