Crystallization is a pivotal technique in the recovery and purification of glucose, with widespread applications in the food processing industry. This review offers a comprehensive examination of crystallization methods, focusing on their principles, advantages, and optimizations for glucose recovery. The primary methods discussed include cooling crystallization, evaporative crystallization, and reactive crystallization. Each technique is evaluated in terms of efficiency, yield, crystal purity, and scalability. Key factors such as supersaturation control, nucleation, growth dynamics, and the influence of impurities on crystal formation were critically analyzed. The review highlights recent innovations in crystallizations technology, including hybrid and continuous processes that improve process efficiency and sustainability. Applications of glucose crystallization in sugar refining, sweetener production, and its role in developing glucose-based functional ingredients were explored, emphasizing its impact on product quality and energy consumption. Through this review, we underscore the importance of optimizing crystallization parameters to enhance glucose recovery, reduce waste, and meet the increasing demands of the food processing industry.