15^th Processes Webinar

Functional Juices: An Innovative Alternative to Traditional Dairy Products

Welcome to Functional Juices: An Innovative Alternative to Traditional Dairy Products!

Functional fruit juices containing prebiotic oligosaccharides and probiotic microorganisms represent a significant innovation in the healthy beverage market, offering a modern alternative to traditional fermented dairy products, such as yogurt and fermented milk. Such beverages are particularly relevant for the growing segment of consumers with lactose intolerance, casein allergy, or those following vegan and plant-based diets, as they offer the benefits of consuming functional foods without the restrictions inherent to dairy products. The food matrix of functional juices combines fruit, which provides vitamins, minerals, and natural antioxidants, with functional components that directly act on digestive and immune health. Probiotics, defined as live microorganisms that confer health benefits to the host when administered in adequate amounts, act in the recolonization and diversification of the intestinal flora. Simultaneously, prebiotics, which are non-digestible substrates that selectively feed beneficial bacteria, optimize this environment. This nutritional symbiosis is crucial to producing Short-Chain Fatty Acids (SCFAs), which are essential for maintaining intestinal barrier integrity and reducing inflammation. Thus, functional juices are an efficient, convenient, and alternative nutraceutical vehicle that promotes overall health and presents market potential as the next generation of functional foods. This webinar will present the production processes of functional fruit juices and their potential effects on the human gut microbiota.

Date: 5 November 2025

Time: 13:00 pm CET | 7:00 am EST | 9:00 am Fortaleza

Webinar ID: 833 5274 2579

Webinar Secretariat: journal.webinar@mdpi.com