Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Abstract

Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific. Initially dominated by dairy-based products, the growing prevalence of lactose intolerance and environmental concerns has spurred innovation in non-dairy probiotic alternatives, including fruit juices, cereals, and plant-based matrices. Probiotics exhibit diverse health-promoting mechanisms, such as competitive exclusion of pathogens, production of antimicrobial compounds, and enhancement of nutrient bioavailability. Recent advancements in biotechnology, including CRISPR-engineered strains, microencapsulation, omics technologies, and AI-driven optimization, are the potential of applications probiotic applications, enabling more precise strain selection and improved viability. While some of these technologies are at the proof of concept stage, their future translation to the food market will require navigating regulatory pathways and addressing consumer acceptance. Beyond health benefits, probiotic foods contribute to sustainable food security by reducing food waste, enhancing nutritional value, and supporting circular economy models through waste upcycling and lower environmental impact. However, challenges such as strain viability, regulatory harmonization, and scalability in developing countries like Ethiopia's Tigray, where indigenous fermented foods remain understudied, must be addressed. This review highlights the latest advancements in probiotic foods, emphasizing their role in sustainable food security through waste reduction, nutritional enhancement, and eco-friendly production.

Keywords

artificial intelligence / CRISPR technology / next-generation probiotics / Omics technology / probiotic foods / sustainable food security

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2026 The Author(s). Food Bioengineering published by John Wiley & Sons Australia, Ltd on behalf of State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology.