This book   embarks beyond the theoretical, delving into practical applications of EPS in various food products, from enhancing textures to serving as natural preservatives. Addressing current concerns in the food industry, this book serves as a catalyst for change, providing a holistic perspective on EPS that is both scientifically rigorous and accessible to a wide audience. Researchers, industry professionals, and policymakers will find invaluable insights, discovering novel strategies for addressing food security, improving nutritional profiles, and navigating the complex landscape of regulatory considerations. Extracellular Polysaccharides is a guide to a sustainable and resilient food future, empowering its readers to be at the forefront of innovation and positive change.