Phytophagous probiotic foods: Exploring the intersection of characteristics, quality implications, health benefits, and market dynamics

Abstract

Background

The development of novel food products with functional properties, particularly those that contain bioactive substances and probiotic microorganisms, is driving the rising demand for improved nutritional content. Phytophagous probiotic products assume significance in this manner. These are commonly known as biotechnological formulations comprising beneficial microorganisms with a primary nutritional preference for plant matter consumption. These beneficial microorganisms have been commonly utilized in non-dairy products due to their diverse and significant characteristics, which can influence not only food quality and safety parameters but also various aspects of human health.

Scope and approach

This present study has conducted an assessment of phytophagous probiotic products, providing a thorough examination of both commercially accessible and scientifically investigated products, along with their associated health-promoting advantages.

Key findings and conclusions

The information presented in this article will be of great value to researchers and professionals in the industry, as it will help guide future research efforts that should focus on investigating key factors related to vegan food. These factors include consumer preferences, with the ultimate goal of promoting widespread global adoption of veganism. Moving forward, it is recommended that short-term marketing strategies incorporate not only the vegan demographic but also individuals who aim to reduce their consumption of animal-derived products while actively seeking innovative non-animal-derived alternatives.