AbstractFoam‐mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam‐mat drying can be used to obtain high‐quality powders from fruit juices and other heat‐sensitive food products which are difficult to dry using traditional drying techniques. In foam‐mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost‐effectiveness, and improved product quality, foam‐mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam‐mat drying along with its cost economics and industrial potential.