Challenges and Opportunities in the Dairy and Non-Dairy Probiotic Product
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 48
Special Issue Editor
Interests: lactic acid bacteria; whey protein; bioactive peptide; fermentation; quality indicator
Special Issue Information
Dear Colleagues,
The growing consumer interest in gut health has significantly boosted the demand for both dairy and non-dairy probiotic products. While dairy-based probiotics, such as yogurt and kefir, currently dominate the market owing to their established efficacy and consumer familiarity, they are facing limitations such as lactose intolerance, cholesterol content, and the increasing shift toward plant-based diets. In response, non-dairy alternatives—including fermented beverages from soy, oats, and nuts—are emerging as promising options. However, these products face challenges in ensuring probiotic viability, improving off-flavors, and achieving desirable texture without relying on artificial additives.
Despite these hurdles, significant opportunities exist. Advances in fermentation technology and strain selection are enhancing the stability and efficacy of probiotics across diverse food matrices. For example, the production of peptides derived from fermented lactose-free whey protein with lactic acid bacteria, as well as the bioconversion of ginseng using probiotic cultures, are excellent examples of innovative approaches that address some of these challenges.
Additionally, the rising population of vegan and flexitarian consumers is driving the market for creative non-dairy products. Ultimately, success in this rapidly evolving sector will depend on overcoming technical barriers while effectively communicating health benefits to consumers.
Prof. Dr. Cheol-Hyun Kim
Guest Editor
Manuscript Submission Information
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Keywords
- dairy product
- whey protein
- probiotic
- fermentation
- lactic acid bacteria
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