Fermentation has long been used to preserve food and develop natural products that provide functional advantages at a minimal cost. Fermentation, originally was utilized for food preservation, but today improves food qualities by extending the lifespan, lowering the risk of food-borne illness, and enhancing flavor profiles. Several studies have revealed important fermentation reactions resulting in greater effectiveness, assurance, expenses, and overall quality. This chapter seeks to compile the most modern and relevant information on the progress of fermentation over the past several years, with a particular emphasis on developing technologies in the development of fermented food and beverages. Scientific study has connected consumption of fermented products to increased health benefits. Fermented foods have high levels of probiotics, that are beneficial bacteria which help in metabolism and nutrients absorption. Recent research links the consumption of fermented foods to a lower risk of non-communicable diseases such as coronary artery disease, diabetes, malignancy, and hypersensitivity. Furthermore, there is a growing interest in utilizing fermentation biotechnology to develop fermented foods and beverages by converting food waste into beneficial ingredients, enhancing flavor, nutrition, and sustainability.