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Plant Powered Probiotics
Exploring Science and Health Behind Non-Dairy Fermented Beverages
- 1st Edition - September 1, 2026
- Editors: Pintu Choudhary, Harsh B. Jadhav, Federico Casanova
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 3 5 1 0 - 5
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 3 5 1 1 - 2
The demand for foods containing probiotics coupled with an increased desire for dairy alternatives, has opened the door for the creation of functional non-dairy beverages that have… Read more
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Request a sales quoteThe demand for foods containing probiotics coupled with an increased desire for dairy alternatives, has opened the door for the creation of functional non-dairy beverages that have proven track records for gut and immune health. Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages, highlights fermentation origins, processes, and novel plant-based ingredients, while exploring health effects and digestive benefits.
From fruits and vegetables to legumes and nuts, Plant Powered Probiotics guides readers through the scientific aspects of fermentation including detailing microbial roles, health benefits and quality control. It compares health advantages to other sources while emphasizing gut health and the importance of pro-and prebiotics for a healthy microbiome. Precision fermentation, strain selection, and optimized production processes are addressed along with the safety of agro-waste of some common plant-based ingredients. The book concludes with the next generation and emerging trends in non-dairy probiotic beverage formulations.
From fruits and vegetables to legumes and nuts, Plant Powered Probiotics guides readers through the scientific aspects of fermentation including detailing microbial roles, health benefits and quality control. It compares health advantages to other sources while emphasizing gut health and the importance of pro-and prebiotics for a healthy microbiome. Precision fermentation, strain selection, and optimized production processes are addressed along with the safety of agro-waste of some common plant-based ingredients. The book concludes with the next generation and emerging trends in non-dairy probiotic beverage formulations.
• Highlights probiotics from plant-based sources and benefits to digestive health
• Explores origins, processes, and health benefits of fermentation for creating novel non-dairy beverages
• Details microbial roles, health benefits, and safety considerations
• Discusses consumer acceptance and marketing potential of fermented non-dairy beverages
• Evaluates sustainability and environmental impact of plant-based fermentation
• Explores origins, processes, and health benefits of fermentation for creating novel non-dairy beverages
• Details microbial roles, health benefits, and safety considerations
• Discusses consumer acceptance and marketing potential of fermented non-dairy beverages
• Evaluates sustainability and environmental impact of plant-based fermentation
Researchers and academics in the food sciences in the fields of functional foods, nutrition and health, food technology, and plant-based dairy-alternatives
Chapter 1: Introduction to Non-Dairy Probiotics
2: Probiotics in development of functional food beverages
3: Fruits and vegetable-based probiotic beverages
4: Cereal based probiotic beverages
5: Millet based probiotic beverages
6: Legumes based probiotic beverages
7: Nuts based probiotic beverages
8: Agro waste based probiotic beverages
9: Health benefits of probiotic beverages
10: Shelf life of probiotic beverages
11: Consumer acceptance and market potential of probiotic beverages
12: Challenges and probable solution associated with production of probiotic beverage on larger scale
13: Prebiotic benefits to human health and gut from plant powered fermented beverages
14: Precision fermentation, strain selection, and optimized production process
15: Next generation non-dairy probiotic beverages -what’s in store for the future
2: Probiotics in development of functional food beverages
3: Fruits and vegetable-based probiotic beverages
4: Cereal based probiotic beverages
5: Millet based probiotic beverages
6: Legumes based probiotic beverages
7: Nuts based probiotic beverages
8: Agro waste based probiotic beverages
9: Health benefits of probiotic beverages
10: Shelf life of probiotic beverages
11: Consumer acceptance and market potential of probiotic beverages
12: Challenges and probable solution associated with production of probiotic beverage on larger scale
13: Prebiotic benefits to human health and gut from plant powered fermented beverages
14: Precision fermentation, strain selection, and optimized production process
15: Next generation non-dairy probiotic beverages -what’s in store for the future
- No. of pages: 330
- Language: English
- Edition: 1
- Published: September 1, 2026
- Imprint: Academic Press
- Paperback ISBN: 9780443335105
- eBook ISBN: 9780443335112
PC
Pintu Choudhary
Dr. Pintu Choudhary is a Lecturer at the Department of Food Technology, Chaudhary Bansi Lal Government Polytechnic, Bhiwani, Haryana, India. He received his doctoral and master’s degrees from National Institute of Food Technology. Dr. Pintu received a Senior Research Fellowship from the Council of Scientific and Industrial Research, India during his Ph.D. He has also qualified for many national level exams with excellent scores, qualified ICAR-NET examination, secured a national rank of 5th in the ICAR-JRF examination, Qualified GATE examination, IIT- JAM, and 1st rank in Junior Food analyst examination conducted by FSSAI, India. His team was among the winning teams of the ‘India Smart Protein Innovation Challenge 2021-22’ for the project on developing a millet-based probiotic drink. His research areas of interest are nano-scale food processing, process modeling, probiotics, 3d food printing, nonthermal processing, and plant proteins.
Affiliations and expertise
Ch. Bansilal Government Polytechnic collegeHJ
Harsh B. Jadhav
Dr Harsh B. Jadhav is currently a researcher at the Institute of Chemical Technology, Mumbai, India. His area of interest is in the application of non- thermal technologies in the food science and technology sector, development of novel lipid molecules for possible replacement of saturated fat with the application of non-thermal technology, fabrication of designer lipid, enzymatic synthesis of designer lipids, triglycerides of medium chain fatty acids, utilization of designer lipids in food products, plant-based protein, formulation of stable food emulsion with application of non-thermal technologies and the application of new technologies in food processing.
Affiliations and expertise
Institute of Chemical TechnologyFC
Federico Casanova
Dr. Federico Casanova is an Assistant Professor at the National Food Institute, Technical University of Denmark. His areas of interest include the development of sustainable solutions in food processing for the extraction and functionalization of interest molecules from food waste and food by-products. He also is exploring green technologies, such as ultrasound, ohmic heating and pulsed electric fields.
Affiliations and expertise
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark