Biofilms are intricate ecosystems consisting of one or more types of microorganisms encased in an extracellular matrix that they build on their own and stick to surfaces or interfaces. They can form on both biotic and abiotic surfaces and may constitute a microbiome or be a portion of it. Biofilms may have both positive and negative impacts on food products. In a controlled environment, biofilms play an important and positive role in the food industry, particularly in the flavour development of mostly fermented and non-fermented foods. However, in an uncontrolled environment, they also possess challenges in terms of the safety and sanitation of food products. Biofilms in the food industry are used for various purposes such as food fermentation, bioremediation and wastewater treatment, preparation of probiotics, biofertilizers, and flavour development. This chapter explores the impact of biofilms on the flavour enhancement of food products, the functions of biofilms throughout the process of fermentation, and their effects on the enrichment of flavour. It highlights the use of genetically engineered and biotechnologically modified microbial biofilms to improve the sensory attributes of fermented and non-fermented food products. This chapter also covers the impact of contemporary worldwide trends in flavour innovation on consumer preferences. The potential obstacles and opportunities of biofilm innovation in flavour enhancement as well as the future in this field are also discussed here. This chapter serves as a valuable resource for those interested in the intersection of biofilm science and flavour innovations.