The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives

Puntos clave

• The development of egg-based fermented yogurt alternatives enhances nutritional value and functional ingredients.
• Egg fermentation promotes favorable microbial communities that contribute to health benefits.
• The focus on probiotics in these products could address dietary needs and preferences.
• New processing methods may improve texture and flavor, enhancing market acceptance.