Food souvenirs are products derived from food or drinks, acquired by tourists around the world, taken home as a souvenir, bring the identity of the destination/place visited and are directly related to the tourist activity, and their consumption is influenced by the experience in the places of a tourist destination. The food souvenir should consider five elements that make up its main characteristics: Food and Beverage, Identification, Packaging, Transportation and Identity. In this study, we analyze the current scientific production on the food souvenir topic, having as a cut the articles and publications in events searched in the databases Scopus, Publications in Tourism, Spell, Science Direct, Portal Capes, Scielo and Google Scholar. The method adopted was bibliometric research, as a method of data collection was used Methodi Ordinatio, which seeks an organized way of reviewing literature on a specific topic, in this method we first search the articles and publications in database sites and then use them, the Zotero and JabRef programs, bibliographic manager and references. As a result, five scientific articles and four papers published in events were published. As a result, it can be stated that there is little scientific production on the theme, started from 2014 and the collection was until 2017, being therefore recent publications. It has as main approaches: the consumption/behavior of the tourist in relation to the food souvenir; the supply of food souvenirs; the relationship of the product as a food souvenir; the relationship between creative economy and food souvenir and the elements of geodiversity making food souvenirs a differential to Geoparks.