Background:　Food-derived　calcium　chelating　peptides　(CCPs),　as　a　new　generation　of　calcium　supplements,　offer　a　promising　strategy　for　addressing　the　challenge　of　human　calcium　nutrition.　They　are　natural　and　have　low　toxicity,　effectively　solving　the　problems　of　poor　calcium　absorption　and　low　bioavailability　in　the　body.　Therefore,　they　have　high　application　value　and　development　prospects　in　the　food　industry.　Scope　and　approach:　This　review　provided　a　comprehensive　overview　from　the　preparation,　purification,　and　identification　to　the　evaluation　of　CCPs.　The　structure-function　relationship　of　CCPs　and　emerging　technologies　for　estimating　CCPs　are　summarized,　with　a　focus　on　exploring　the　gastrointestinal　stability　of　CCPs,　the　mechanism　of　promoting　calcium　absorption,　and　the　progress　in　improving　calcium　bioavailability.　Key　findings　and　conclusions:　Conventional　purification　and　identification　of　CCPs　are　costly　and　time-consuming.　To　overwhelm　this　challenge,　computer-aided　mathematical　models,　quantum　mechanical　calculations,　bioinformatics,　and　real-time　updated　protein/peptide　databases　have　been　extensively　investigated　and　utilized.　However,　the　effective　use　of　these　tools　relies　on　the　awareness　of　the　structure-function　relationship　of　CCPs.　Currently,　an　increasing　number　of　CCPs　have　been　discovered　from　various　food　sources,　and　providing　insight　into　the　effects　of　CCPs　on　calcium　bioavailability　has　special　significance　for　them　as　functional　ingredients　or　calcium　preparations.　Future　studies　should　focus　on　the　commercial　production　of　food　proteins-derived　CCPs　on　a　large　scale,　comprehensively　studying　the　structure-function　relationship　of　CCPs　and　validating　their　health　benefits　in　the　human　body.　©　2024　Elsevier　Ltd