Heat induces chemical changes that may lead to the formation of toxic compounds, so-called thermal process contaminants. Intensive scientific studies on these compounds have been conducted over the past decade. Researchers have gained increasing insight in understanding the presence, formation, and potential risk to public health posed by the compounds formed during heat processing of foods. From a food safety point of view, occurrence of thermal process contaminants in foods is still one of the major concerns for consumers, health authorities and industry. Therefore, there is a strong need to minimize their formation in different foods. This review highlights the latest developments regarding the formation and elimination of acrylamide, furan, chloropropanols and their esters in foods.