The demand for fresh, healthy, convenient and safe foods has prompted the development of nonthermal technologies in the food area. Numerous investigations in high-hydrostatic pressures, pulsed electric fields, ultrasound, ultraviolet light, pulsed light and cold plasma have demonstrated their effectiveness to obtain safe products with high-quality standards compared to conventional processes. The understanding of their mechanisms of action has driven to the definition of critical parameters to achieve successful results, satisfying current consumers demands. This review aims to summarize the newest information about emerging technologies used to obtain safe and high-quality products.