Non-centrifugal cane sugar (NCS) is a solid traditional sweetener with potentially relevant components like polyphenols, amino acids, and complex sugars with a unique flavor and aroma that make it different from refined sugar. In NCS production the initial composition and properties of the sugar cane juice change for effect of thermal processing. Sometimes, important causal relationships are not well known and thus, process management is difficult. This is especially true when physical and chemical changes occur, as in NCS processing. In recent years, many studies have researched the influence of cultivars used, technologies applied and operation conditions on final product and food safety. However, no comprehensive analysis of process variables and their effects on quality of final products and food safety have been done. The aim of this study was to review and classify the available literature on the topic in recent advances in terms of process variables and their effects on the final product and food safety. We identified important information on technologies and process variables that show potential benefits on quality of final products. Additionally, a prospect on the variation of bioactive compounds and physicochemical properties in the NCS processing should be addressed.