Food traceability is currently a priority for the food industries and consumers. Many analytical methods are applied to solve derived challenges for safer food products such as authentication and detection of adulterations. Some challenges have been and are still difficult to solve only by the use of classical analytical approaches. However, the combination of analytical methodologies with chemometrics has demonstrated to be able to address food traceability problems. This chapter provides a review of the most recent applications of analytical methods coupled with chemometrics in food traceability. Some of the most relevant scientific publications are examined in fields like beverages, dairy products, honey, meat and meat products, oils or seafood, among other food products.