Non-dairy Probiotic Foods: Innovations and Market Trends

Abstract

The existence of an enormous list of traditional fermented foods produced and consumed globally may be considered as the genesis of non-dairy probiotic products. While LABs used as starter cultures showed attributes desirable for a probiotic culture, it was just a matter of time, when scientists and technologists figured out that food matrices which could be fermented could also be used as probiotic delivery vehicles and some starter cultures could perform the dual task of fermentation and probiosis. Meanwhile health has continued to be at the forefront of new product development strategies. The observations that plant carbohydrates and phenolics may act synergistically with probiotics in formulations for gut health have given a shot in the arm for non-dairy probiotic product developers. Today, diverse food innovations are possible through manipulations of synergies between probiotic strain and the components of food matrices, although technological bottlenecks needed to be addressed. However, it is expected that new non-dairy product development will pose its own set of challenges. Each food matrix is unique; the industries need to standardize and optimize the basic formulation for each product that will have the required sensory and physical chemical characteristics, extended shelf life, and chemical stability, all at a reasonable cost. Much has been said about technological complexities and challenges of non-dairy food formats, but despite them, several commercially viable products are already gracing the shelves of supermarkets globally. Food formats like fruit and vegetables juices and cut and whole tissue and cereals seem to be the current favorite, while meat matrix is still in the research stage. The key to success will be to convince consumers to pay the cost for a new product, and it can be achieved through communication of unambiguous and truthful health claims to the consumers.