This chapter focuses on food sources and analysis of maltose. Maltose is a disaccharide composed of two D-glucose units. Maltose is consumed within different food matrices. The human biological hydrolysis of maltose is rapid, and the glucose appears rapidly in the human blood. The concentration of glucose in the blood has a number of implications for health including diabetes, ageing, and possibly cancer. With regard to the importance of detecting and analysing maltose in food, the description of the most representative analytical methodologies (non-chromatographic and chromatographic methodologies) and their principles are discussed.