For the past 30 years there has been a steady increase in our knowledge of the sources, uses and physiological effects of resistant starch. However, it has only been in the past decade that the use of ingredients with a high resistant starch content has occurred in foods, initially in Australia but now throughout the world. Foods containing these resistant starch-rich ingredients include not only staple foods, such as bread and breakfast cereals, but also foods designed for those with special physiological or medical needs, such as celiac sensitivity and ulcerative colitis, or for individuals who are seeking to manage energy intake and control weight. Resistant starch has other benefits when compared with traditional sources of dietary fiber in that the preparation and design of foods with additional health benefits have the appearance, taste, and texture characteristics that encourage people to consume these "better for you" foods. As our knowledge of the range of physiological effects that occur through the consumption of resistant starch increases, more applications will be found for their inclusion in an expanding range of foods around the world.