Ultrasound assisted extraction (UAE) process enhancement for food and allied industries are reported in this review. Ultrasonic processing is a novel and promising technology in food industry. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of various food processing operations. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Lowpower (high frequency) ultrasound is used for monitoring the composition and physicochemical properties of food components and products during processing and storage, which is crucial for controlling the food properties and improving its quality. High power (low frequency) ultrasound, on the other hand, induces mechanical, physical and chemical/biochemical changes through cavitation, which supports many food processing operations such as extraction, freezing, drying, emulsification and inactivation of pathogenic bacteria on food contact surfaces. This review gives a brief presentation of the theory of UAE, discusses recent advances that influence its efficiency, advantages and the disadvantages of UAE and the possibility of coupling UAE with other analytical techniques.