Plant-based probiotic foods: current state and future trends

Plant-based probiotic foods (PBPFs) have recently become a notable choice for many consumers. While less recognized than dairy products, these foods offer efficient alternatives for individuals with lactose intolerance, vegans, or those aiming for more sustainable dietary practices. Traditional ferm...

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Bibliographic Details
Published in:Food science and biotechnology 2024-12, Vol.33 (15), p.3401-3422
Main Authors: D’Almeida, Alan Portal, Neta, Aida Aguilera Infante, de Andrade-Lima, Micael, de Albuquerque, Tiago Lima
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Consumers
Dairy products
Fermented food
Food
Food intolerance
Food plants
Food Science
Lactose
Legislation
Nutrition
Plant layout
Probiotics
Review
Sauerkraut
Trends
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Summary:Plant-based probiotic foods (PBPFs) have recently become a notable choice for many consumers. While less recognized than dairy products, these foods offer efficient alternatives for individuals with lactose intolerance, vegans, or those aiming for more sustainable dietary practices. Traditional fermented PBPFs, such as kimchi, sauerkraut, and kombucha, are part of cultures from different countries and have gained more significant popularity in recent years globally due to their peculiar flavors and health benefits. However, new plant-based probiotic products have also been studied and made available to consumers of the growing demand in this sector. Therefore, this review discusses trends in plant-based probiotic production, known benefits, and characteristics. Challenges currently faced in manufacturing, distribution, marketing, consumer acceptance, and legislation are also discussed. Graphical abstract
ISSN:1226-7708
2092-6456
2092-6456
DOI:10.1007/s10068-024-01674-1