The food and beverage sector are quickly adopting ultrasonication, also known as ultrasound processing, which is known for improving nutritional absorption and bioavailability. The processes via which ultrasonication enhances nutritional absorption are examined in this chapter, with particular attention paid to cavitation, mechanical effects, and chemical interactions. Essential vitamins, minerals, and antioxidants are easier to release and assimilate thanks to ultrasonication, which also breaks down cellular structures, reduces particle size, and creates stable emulsions. Ultrasonication is used in many different goods, such as juices, dairy, protein supplements, and fortified foods, to help in nutrient extraction, emulsification, protein modification, and the removal of anti-nutritional elements. It is a promising nonthermal processing approach because of the advantages, which include increased bioavailability, higher digestibility, preservation of nutritional integrity, and longer shelf life. But there are obstacles to overcome, such the expense of the necessary equipment, process optimization, and regulatory permits. Due to growing customer desire for nutrient-dense, minimally processed foods, ultrasonication is expected to progress technologically and find new uses. This chapter sheds light on the principles, advantages, and possible applications of ultrasonication, which could transform nutrient absorption in the food and beverage sector.