Cellulose polysaccharide is the most important component in plants with a fascinating structure and properties. Despite the origin, cellulose is a linear homopolymer of ß-(1-4)-linked D-glucopyranose units varying mainly on purity, degree of polymerization (DP) and crystallinity index. This linear stiff-chain homopolymer is characterized by its hydrophilicity, chirality, biodegradability, broad chemical modifying capacity, and its formation of versatile semicrystalline fiber morphologies. This chapter aims to show the most important applications of cellulose in food, presenting other cellulose derivatives as methylcellulose, carboxymethyl cellulose, and novel cellulose forms as bacterial cellulose. New frontiers, including environmentally friendly cellulose fiber technologies for food packaging, bacterial cellulose in foodstuff and other applications as thickening agent, stabilizing agent, gelling agent, suspending agent were highlighted with future aims, strategies, and perspectives of cellulose research and its applications.