Abstract
Nowadays, society concerns regarding the relationship between food and health has led to an increasing number of scientific publications focused on the development and study of new healthy foods, particularly fermented beverages from dairy and nondairy nature. In this chapter, a revision of the state of the matter of the current information available in the bibliography on the fermented beverages and their nutritional properties will be done. Therefore, new trends in nondairy fermented beverages made with vegetables, fruits, or cereal will be reviewed and their applications to persons with some ingredient intolerances will be commented. Furthermore, the utilization of food industry waste products like whey or vegetable residual parts to improve probiotic properties of fermented beverages and the impact of the intake of specific fermented beverages on sports performance and recovery will also be resumed.
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