The non-covalent interactions between tannins and macromolecules may impact on the physicochemical and nutritional properties of food. The outcome of the interactions and their impact on food properties appear to be dependent on the structure of both tannins, i.e. proanthocyanidins and hydrolizable tannins, and macromolecules. The aim of the present review is to provide an overview of latest advances in structural effects of tannins on their interactions with macromolecules with a focus on both proteins and polysaccharides.