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Plant Powered Probiotics

Exploring Science and Health Behind Non-Dairy Fermented Beverages

  • 1st Edition - September 1, 2026
  • Latest edition
  • Editors: Pintu Choudhary, Harsh B. Jadhav, Federico Casanova
  • Language: English

Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation, including detail… Read more

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Description

Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation, including detailing microbial roles, health benefits, and quality control. The book 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.

As 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 proven track records for gut and immune health, this book highlights fermentation origins, processes, and novel plant-based ingredients while also exploring health effects and digestive benefits.

Key features

  • 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 the environmental impact of plant-based fermentation

Readership

Researchers and academics in the food sciences in the fields of functional foods, nutrition and health, food technology, and plant-based dairy-alternatives

Table of contents

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

Product details

  • Edition: 1
  • Latest edition
  • Published: September 1, 2026
  • Language: English

About the editors

PC

Pintu Choudhary

Dr. Pintu Choudhary is an Assistant Professor in the Department of Food Technology, College of Agricultural Engineering and Technology, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, India. He was awarded a Senior Research Fellowship during his doctoral research and has demonstrated strong academic excellence through national-level achievements, including securing first rank in the Junior Food Analyst examination conducted by the Food Safety and Standards Authority of India. He was also a member of the winning team in the India Smart Protein Innovation Challenge 2021–2022, which focused on the development of a millet-based probiotic beverage. Dr. Choudhary’s research interests include nano-scale food processing, process modeling, probiotics, three-dimensional food printing, nonthermal food processing, and plant-based protein systems.

Affiliations and expertise
College of Agricultural Engineering and Technology, Dr. Rajendra Prasad Central Agricultural University, India

HJ

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
Researcher, Institute of Chemical Technology, Mumbai, India

FC

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, Denmark