Fermented beverages have been consumed across various cultures for centuries, serving both as a source of enjoyment and potential health benefits. As consumer awareness has grown regarding the nutritional and health benefits associated with these beverages, there is an increased interest in expanding the types of fermented drinks available. Recent innovations have made it possible to move beyond traditional fermentations such as wine and beer, introducing a new generation of functional drinks designed to deliver specific health benefits. Despite the advances in the field, a comprehensive understanding of their health impacts, as well as how traditional processes can be optimized or altered, remains incomplete.

This Research Topic aims to explore the advancements and innovations in the production of fermented beverages, focusing on their functional properties and associated health impacts. This includes investigating the intricate relationship between fermentation processes, bioactive components, and the resultant health effects of consuming these beverages which could prevent health issues caused by chronic non-communicable diseases. Emphasis will be placed on understanding the potential benefits and risks, as well as the technology driving innovations such as the incorporation of novel ingredients and strains of fermentation microorganisms.

To gather further insights in this rapidly advancing area, we welcome articles addressing, but not limited to, the following themes:
• Innovations in fermentation processes for beverage production
• Health implications of consuming traditional versus modern fermented drinks
• The role of specific microorganisms in enhancing functional properties
• Bioactive compounds in fermented beverages and their mechanisms of action
• Consumer perceptions and acceptability of new fermented product lines

Original research, reviews, and case studies on innovative fermentation techniques are welcome. We also encourage submissions that explore the potential of fermented beverages to serve as functional foods for improving health outcomes.

Are you interested in contributing a manuscript to this Research Topic?

Innovations in Fermented Beverages: From Wine to Functional Drinks and Health Impacts