In living organisms, tons of information are transmitted from organ to organ or from cell to cell via molecules such as hormones and cytokines. Many of these molecules are peptides or proteins, which are transported in a free state in the blood or bound to carrier proteins. These molecules are relatively stable in biological fluids such as blood and can be delivered to their targets. Recently, microRNA (miRNA) enclosed in extracellular vesicles is gaining attention as novel information-transmitting substance. Extracellular vesicles are secreted by most cells, from bacteria to humans and are widely present in food. In this chapter, we will discuss the relationship between extracellular vesicles and miRNA in food and their functional properties.