Probiotic Beverages

Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed.

• Describes probiotic beverages of different geographical locations, market status and scope
• Discusses the potential of probiotic beverages in preventing disease
• Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability
• Includes dairy, nondairy, cereal and fruit beverages

Sandeep Kumar Panda is an assistant professor in the School of Biotechnology, KIIT University, India. He holds an MSc in applied microbiology and a PhD in microbiology from Utkal University in India. He completed his postdoctoral studies as a Global Excellence Stature Fellow at the University of Johannesburg in South Africa. His main research focus is on the development of probiotic functional foods by fermentation.

Julie Kellershohn is an assistant professor at Ryerson University, Toronto, Canada. She holds an honors BSc from Queen’s University, an MBA from Harvard Business School, and a PhD from Harper Adams University. Her research focuses on food and beverage consumer behavior and the development and marketing of novel beverages.

Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.