An increasing trend of consumer health awareness and its effects to the consumer food choices has increased efforts in the research and development of foods that promote health. Foods with high nutritional content, health benefits, preventing diseases and/or promoting health have become more easily accepted by the industry and can be used as a value proposition by marketing/branding teams.
This has caused the emergence of functional foods including wide range of components such as probiotics, prebiotics, vitamins, minerals and dietary fiber. The Academy of Nutrition and Dietetics define functional foods as “whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels.”
Global functional market growth is 8% CAGR and market volume is expected to be 275,77 billion USD at 2025. Some researchers reported that probiotic foods represent almost 60%–70% of functional foods.
Dairy fermented products have been traditionally considered as the best carriers for probiotics but nearly 70% of the world population is affected by lactose-intolerance. Furthermore, the use of milk-based products may also be limited by allergies, cholesterol diseases, dyslipidemia, and vegetarianism; therefore, several raw materials have been extensively investigated to determine if they are suitable substrates to produce novel non-dairy functional foods.
In this study we include market values and potential application of plant-based products with probiotics.
Anahtar Kelimeler: health foods , functional foods, probiotic foods, plant-based
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