The process of biofilm development is a dynamic phenomenon that encompasses several processes involved in the adhesion and proliferation of bacteria. Extracellular polymeric compounds play a vital role in the adherence and establishment of bacteria on surfaces that come into contact with food. Nevertheless, the presence of these naturally established biofilms in the environment might result in detrimental outcomes, including contamination of equipment and issues with food safety. But recent reports demonstrated that microbial fermentation facilitated by biofilms offers a promising method for efficient biochemical production due to their ability to self-immobilize, resist toxic substances, and sustain long-term cellular activity. This expands a new horizon for application of biofilm in food industry, specifically for improving the aroma and texture of the food components. Therefore, this chapter discusses the mechanism and signalling of biofilm formation followed by application of biofilm for improving the aroma and texture of different types of food and beverages. Additionally, it also includes the chemistry of aromatic compounds produced by microbial biofilm with health beneficial activities. Hence, the use of biofilm-mediated fermentation is expected to be promising prospects for the future development of biorefinery platforms.