For many years, cow’s milk has been considered as an essential food because of its nutritional value. However, the demand for plant-based milk alternatives (PBMAs) increased over recent years due to lactose intolerance and allergies, as well as different lifestyles. This review aims to provide updated information on the main raw materials used in PBMAs, as well as the production processes, technological functionality, nutritional composition, current consumption, benefits, sensory characteristics, and challenges in the development of PBMAs. Alternatives to formulate PBMAs are growing since traditional seeds or nuts are being rescued from endemic uses. Environmental benefits of PBMA over cow’s milk is still unclear since carbon footprint, eutrophication, and water consumption depend on geographic location. PBMAs are inadequate to cover the nutrimental profile of cow’s milk; however, the enrichment using additives and PBMAs blends are investigated to enhance their composition. Most PBMA physicochemical properties have close values to cow’s milk. However, PBMAs technological uses need improvements since gel formation, water holding capacity, texture, and viscoelastic properties of derived products are poor. Main challenges in PBMA are related to enhance their stabilization, reduced their antinutrients, off-flavors, and allergens. The treatment of PBMAs using emerging technologies seems to help overcome these challenges.

Over the years, probiotics have been extensively studied within the medical, pharmaceutical, and food fields, as it has been revealed that these microorganisms can provide health benefits from their consumption. Bacterial probiotics comprise species derived from lactic acid bacteria (LAB) (genus Lactobacillus, Leuconostoc, and Streptococcus), the genus Bifidobacterium, and strains of Bacillus and Escherichia coli, among others. The consumption of probiotic products is increasing due to the current situation derived from the pandemic caused by COVID-19. Foods with bacterial probiotics and postbiotics are premised on being healthier than those not incorporated with them. This review aims to present a bibliographic compilation related to the incorporation of bacterial probiotics in food and to demonstrate through in vitro and in vivo studies or clinical trials the health benefits obtained with their metabolites and the consumption of foods with bacterial probiotics/postbiotics. The health benefits that have been reported include effects on the digestive tract, metabolism, antioxidant, anti-inflammatory, anticancer, and psychobiotic properties, among others. Therefore, developing food products with bacterial probiotics and postbiotics is a great opportunity for research in food science, medicine, and nutrition, as well as in the food industry.