Unlocking Innovations: Exploring the Role of Kefir in Product Development

Abstract

Purpose of Review The current review explores kefir's role in product development, investigating production methods, microbial composition, and health benefits across traditional and industrial processes. Variations in fermentation techniques and microbial diversity, highlighting milk and water kefir's potential as functional foods catering to diverse consumer preferences, have been evaluated. Recent Findings Recent literature underscores the diverse microbial community in kefir grains, which contributes to texture, flavor, and biological properties, including antimicrobial, anticarcinogenic, anti-inflammatory, and antioxidant effects. Kefir-based products are diverse and include traditional fermented milk drinks and innovative formulations like kefir cheese and powdered starter cultures, with emerging techniques such as spray drying resolving issues in shelf life and storage stability. Summary The beneficial aspect of Kefir makes it a promising avenue for innovation in product development by exploiting fermentation matrices and augmenting it with vitamins, minerals, and probiotics thereby enhancing its functional properties for gut health and diverse diet. Emerging technologies have been critical in tackling the challenges of shelf life and packaging costs. Continuing research and innovation addresses kefir's potential as a functional food, catering to the growing demand for health-oriented and sustainable products.