This chapter presents the principles and applications of emerging technologies for the processing of noncarbonated beverages, namely high power ultrasound, ultraviolet irradiation, high hydrostatic pressure, high pressure homogenization, and pulsed electric field technologies. It firstly provides the fundaments and main mechanisms of these technologies, describing the physical and chemical changes to noncarbonated beverages. Furthermore, the most interesting applications of these technologies are provided, taking into account different aspects such as the application of microorganism inactivation, enzyme activation/inactivation, physical and sensorial properties modification, and nutritional composition changes.