This opinion paper discusses how ultrasound can be used to modify the structure of plant-based beverages (juices and "milk") and proteins, achieving new functionalities. Both positive (such as increasing the nutrient and bioactive compound bioaccessibility, improving protein solubility, and modifying its digestibility) and negative (such as degradation of nutrient and bioactive compounds by exposing them to the environment, or the limited microbial inactivation) aspects are discussed. It is clear that ultrasound technology can be used as a valuable tool to improve plant-based beverage properties, helping to achieve clean label products and positively impacting well-being. Its scale-up to industry, however, is still a concern that needs both scientific studies and technological development. All rights reserved, Elsevier.
