Fermentation process is the fundamental and natural way to produce postbiotics. In this process, different microbial strains exploit prebiotics to generate a wide variety of postbiotics with several health-promoting effects (e.g., antimicrobial, antioxidant, anticancer, etc .), by natural methods or in response to environmental conditions. Further, postbiotics play a substantial role in the enrichment of the food matrix. In addition to the natural methods in postbiotics production, different laboratory methods can be used to produce a purer form and with high functionality in fermented and non-fermented food, which in turn improves their nutritional values, shelf-life, and health-beneficial effects in consumers. This chapter will discuss the main laboratory postbiotic production process, with emphasis on their quality controls.