Biosurfactants are microbial-derived amphiphilic molecules, which have gathered significant attention on their application in numerous food industries. In the food industry, biosurfactants play a significant role in processes such as emulsification, foaming, wetting, and dispersion which are critical in the production and stabilization of various food products. Biosurfactants show unique surface-active properties which make them ideal for various uses such as stabilization and antimicrobial activity. Their natural origin, biodegradability, antimicrobial, and antiadhesive properties further enhance their value, contributing to extended shelf life and improved food safety by inhibiting the growth of spoilage and pathogenic microorganisms. Biosurfactants facilitate the production of low-fat and functional foods by promoting the stable incorporation of hydrophobic ingredients. Their use in packaging materials to impart antimicrobial activity and reduce environmental waste is also emerging as a promising innovation. Other applications have also been explored in dairy, bakery, beverage processing sectors. This chapter provides a comprehensive overview of the potential applications of biosurfactants in different sectors of the food industry. It highlights their role in improving food quality, processing efficiency, preservation, and sustainability. The integration of biosurfactants into food systems not only aligns with the growing consumer demand for clean-label and environmental-friendly products but also presents opportunities for innovation in food technology. Continued research and development are essential to optimize their production, functionality, and regulatory acceptance for widespread industrial use.