Abstract
The chapter presents an overview of the recent developments in the different perspectives of fermented food and beverage industries. The novel innovations in starter culture, health beneficial foods and beverages, nutraceuticals, alcoholic beverages, probiotic dairy and nondairy products, and fermented meats are elucidated. Further, the technological interventions in modernization of fermenters, thermal and nonthermal food processing, genetic engineering of microbes and their applications in food industry, safe packaging technologies, and intellectual property rights are briefly described. Case studies with respect to the different innovations in food and beverages are also included for better understanding.
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