Abstract
In Thailand, there is increased attention to functional beverages containing probiotics that can help in preventing several diseases and promoting beneficial health effects to consumers. In addition, lactose intolerance, cholesterol content, and allergy to milk protein can negatively affect some Thai consumers. These limitations enhance the trend of reduction of milk components as raw materials for the probiotic microorganisms, especially some specific lactic acid bacteria. As a consequence, the research and development of new probiotic beverages based on non-dairy raw materials, such as cereals, fruits, and vegetables, has gained importance in Thailand. A variety of commercialized dairy and or non-dairybased probiotic beverages on the market in Thailand are given as examples in this chapter. The challenge for Thai researchers in developing functional beverages in the future will encompass the use of newer and more effective probiotic microorganisms and natural prebiotics.
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