5-Hydroxymethylfurfural (5-HMF) is a neo-formed contaminant arising in foods during thermal processing, especially under acidic conditions. It is widespread in foods, including honey, bread, beer, coffee, fruit juices, and black garlic. Methods for removing 5-HMF from foods including ultraviolet irradiation, phytochemical addition, yeast fermentation, vacuum treatment, microwave heating, non-thermal processing, and formula adjustment.