The X Italian Congress of Food Chemistry (CHIMALI 2014) was organized in Florence, Italy, in July 2014 with 9 plenary lectures including 2 held by international guests, 51 oral communications, and 116 posters. These contributions were presented in five sessions: food authentication and traceability; botanicals and nutraceutical products; bioactive metabolites in foods: effects of extraction and processing; health foods: chemical composition, technological aspects, and biological properties; and treatment and valorization of food byproducts. The day dedicated to botanicals continued with a round table discussion titled "Botanicals, nutraceuticals and health claims: future perspectives and contribution of the scientific community", during which the role of European Food Safety and Authority (EFSA) was discussed and some experiences of well-known producers of botanical extracts were illustrated, together with the contributions of some experts on this theme.
Keywords: CHIMALI; Italian Congress of Food Chemistry; botanicals; food authentication.