The main objective of this review is to outline the prevalence of advancing non-thermal technologies in the food processing industry, as well as their efficacy in beverage treatment. Various beverages are treated using non-thermal methods such as pulsed electric fields, cold plasma technology, ultrasonication, and irradiation. As a consequence, they reduced microbial load while retaining sensory characteristics without compromising color and enhancing the product's shelf life. Non-thermal technologies are found to be more effective because the food is processed at room temperature, safeguarding the heat-sensitive nutrients, whereas thermal technologies expose the food to high temperatures, resulting in the formation of chemical toxicants that are carcinogenic to human health. Furthermore, these technologies have the potential to replace traditional thermal processing processes, resulting in clean, safe food. In addition, the uses and effects of different beverages were explored.