This review presents an approach to the incorporation of cyanobacteria and microalgae in yogurts and explores their impact on the nutritional, rheological, sensory, and antioxidant qualities of these products. First, the yogurt market context and its relationship with nutritional quality are outlined, emphasizing the quest for functional foods that meet consumer demands for healthy and nutritious products. A discussion of the incorporation of cyanobacteria and microalgae, especially Spirulina platensis, in foods, particularly yogurt, is then presented, highlighting the nutritional and functional benefits that this type of biomass can provide to the final product. The fermentation process and the quantity of algae to be incorporated are discussed to understand their fundamental role in the characteristics of the final product. In addition, this article considers some challenges such as sensory and rheological changes in the product resulting from the interaction of milk, algal biomass, and the fermentation process. Addressing these challenges involves delineating how these interactions contribute to changes in the traditionally consumed product, while obtaining a pro- and prebiotic product is crucial for creating an innovative dairy product that diversifies the market for derived dairy products with increased functional properties.

The incorporation of Spirulina platensis has been studied as a strategy to enrich food with bioactive compounds. Recent studies have expanded the use of Spirulina in yogurts, seeking to combine its nutritional value with the practicality of functional foods. This study evaluated the physicochemical and bioactive compounds characteristics of yogurt incorporating commercial and agglomerated (with 30% maltodextrin, efficient carrier agent, in a fluidized bed) Spirulina platensis powder, at concentrations of 0.5–2.0% (w/v) prior to fermentation. This study is novel as it is the first to report the incorporation of S. platensis agglomerated in a fluidized bed into yogurt. Fermentations were carried out at 42 °C for 5 h and then the stirred yogurts were stored at 4 °C for 28 days for stabilization. All yogurts obtained achieved characteristic values according to the Brazilian Normative Instruction 46/2007 with total acidity (0.6–1.5%), pH (3.5–4.6), and viable lactic bacteria of at least 10⁷ CFU.g⁻¹, without significantly affecting the quality of the final product or the activity of lactic acid bacteria. For the nutritional composition, it was observed that the greater the amount of cyanobacteria incorporated, the higher the concentrations of proteins (4.2–5.6%) and ashes (1.3–1.8%) in the product, and for the bioactive compounds, the phenolic compounds ranged between 2.98 and 14.96 mg.100 g⁻¹ and significantly enriched the yogurt with phycocyanin (2.19–3.65 mg.100 g⁻¹), β-carotene (4.73–6.37 mg.100 g⁻¹), and chlorophyll a (12.39–13.77 mg.100 g⁻¹), for the formulations using commercial and agglomerated S. platensis powder. Agglomeration improved the stability of bioactive compounds after fermentation and stabilization processes of the yogurts. Also, it was found that the agglomerated S. platensis powder preserved a higher amount of bioactive compounds in the yogurt, which fulfills one of the main objectives of incorporating this cyanobacterium.

Changes in consumer behavior have intensified the demand for alternative protein sources, driving changes in food consumption patterns. At the same time, the increasing consumer awareness considering the health and environmental impacts in food systems, has stimulated interest in more functional and sustainable products. In this context, plant-based beverages (PBBs) have gained attention as potential alternatives to milk. This study was aimed at evaluating plant-based beverages as alternatives to cow’s milk, focusing on their nutritional composition, environmental impact, and technological challenges. Although cow’s milk has a high biological value and nutritional density, plant-based beverages present variable compositions, generally with lower levels of protein and minerals. However, they stand out for the presence of bioactive compounds and have a nutritional quality which can be improved through fortification strategies. From an environmental perspective, their production is associated with a substantially lower carbon footprint compared to dairy farming. Despite these advantages, the sector still faces technological challenges related to physicochemical stability and sensory acceptance due to complex residual flavors. This review highlights the need for improvements in terms of manufacturing processes and regulatory frameworks to establish these beverages as safe, nutritious, and sustainable options in the global market.

The online version contains supplementary material available at 10.1007/s11130-026-01493-1.

This study evaluated the physicochemical and antioxidant characteristics of yogurt incorporated with commercial and agglomerated (with 30% maltodextrin in a fluidized bed) Spirulina platensis powdered, at concentrations of 0.5-2.0% (w/v) prior to fermentation. Fermentations were carried out at 42ºC for 5 hours and then the yogurts were stored at 4ºC for 28 days for stabilization. All yogurts obtained achieved characteristic values according to the legislation with total acidity (0.6-1.5%), pH (3.5-4.6) and viable lactic bacteria of at least 106 CFU.g-1, without significantly affecting the quality of the final product or the activity of lactic acid bacteria. For the centesimal composition, it was observed that the greater the amount of cyanobacteria incorporated, the higher the concentrations of proteins (4.2-5.6%) and ashes (1.3-1.8%) in the product, and for the antioxidant content, the incorporation increased its amount significantly for phenolic compounds (2.98-14.96 mg.100g-1) and added important amounts of phycocyanin (2.19-3.65 mg.100g-1), β-carotene (4.73-6.37 mg.100g-1) and chlorophyll a (12.39-13.77 mg.100g-1), for both formulations using commercial and agglomerated S. platensis powder. Also, it was found that the agglomerated S. platensis powder preserved a higher amount of these bioactive compounds in the yogurt, one of the main functions considering the incorporation of this cyanobacterium.