Molasses is a by-product of sugar beet processing and due to the presence of nutritionally valuable components in its composition, molasses is becoming an attractive and useful byproduct of the sugar industry. The chemical composition and quantity of the resulting molasses will depend on the applied method of sugar beet processing and its quality. Due to its specific taste, dark brown color and viscous texture, it is difficult to find on store shelves. However today, beacuse of its high sugar content, it is an excellent raw material for fermentation processes. It is used in the production of baker's yeast, lactic and citric acid, ethanol and finally alcohol. With the development of advanced technology, the application of molasses is also found in fuel production, which has proven to be a valuable alternative renewable energy source. Molasses can be used as a hypertonic solution in the osmotic dehydration of fruits, vegetables, fish and meat because of the high dry matter content. In addition to sucrose, molasses also contains non-sucrose compounds, which include organic compounds with and without nitrogen, inorganic compounds and vitamins. In recent years, various techniques have been developed to isolate betaine, which, due to its beneficial effect on human health, is used in various food products or as a dietary supplement.