In the last decade new trends in the food industry have emerged, enhanced concern over the quality and safety of food products, increased preference for natural products, and stricter regulations related to the residual levels of solvents. Additionally, the nutraceutical and functional food sector represents one of the fastest growing areas in a consumer-driven trend market. These trends have driven supercritical fluid (SCF) technology to be a primary alternative to traditional solvents for extraction, fractionation, and isolation of active ingredients. The aim of this book is to present the current state of the art in extracting and fractionating bioactive ingredients by SCFs.