Consumers are demanding food products with high added value concerning their sensory properties and safety. In this scenario, updates in industrial food processing have been claimed by the consumer market due to the undesirable sensory properties associated with severe heat treatments. Therefore, the development of novel food processes based on innovative non-thermal technologies is one of the biggest trends for the next years. In this context, low-frequency and high-intensity ultrasound technology has been pointed out as a promising strategy to produce high-technological food products and ingredients. Thereby, the recent advances and challenges regarding the application of acoustic energy processing on the dairy, meat, bakery, and minimally processed products, beverages, and food ingredients were reviewed from the perspective of energy performance. Ultrasound has provided high-technological food products through various ultrasound systems at different amplitudes and/or powers. These have preserved or improved food products' sensory characteristics.

消费者需要在感官特性和安全性方面具有高附加值的食品。在这种情况下，由于与严重热处理相关的不良感官特性，消费市场要求更新工业食品加工。因此，基于创新的非热技术开发新型食品工艺是未来几年的最大趋势之一。在此背景下，低频和高强度超声技术被指出是生产高科技食品和配料的有前景的策略。因此，声能处理在乳制品、肉类、面包店和最低限度加工产品、饮料、并从能量表现的角度对食品成分进行了评述。超声波通过各种不同振幅和/或功率的超声波系统提供了高科技食品。它们保留或改善了食品的感官特性。