Current Trends in Non-Dairy Probiotics and Their Acceptance among Consumers: A Review

Abstract

Probiotics are defined as formulations of live microorganisms that exert health benefits mainly through their action on gut and gastrointestinal tract when consumed in vital amounts. Consumers have become more health conscious now and they are searching for health probiotic equivalents. Looking upon the health benefits conferred by probiotics, the present review emphasizes the recent developments and commercialization of non-dairy probiotic products in different forms worldwide. Dairy probiotics are known to induce allergy and intolerance to lactose among the consumers. The chief benefits of non-dairy beverages specifically fruit juices are their nutritional values, flavor and refreshing quality. The diverse food mediums of dairy food carriers are the major limitations for the survival of the probiotics whereas the probiotic strains from non-dairy sources are acceptable. In addition to the viability of the probiotics used in fermented products of non-dairy origin, functional and technological characteristics are tremendously vital to get modest benefits in the global market.