Critical review examines bioactive potential of bee-derived products in dairy, highlighting implications for sustainability and nutritional value.
The dairy industry is increasingly seeking natural alternatives to synthetic additives to meet the growing demand for clean-label and functional foods. Bee-derived products (BDPs), including propolis, honey, bee pollen, bee bread, and royal jelly, represent a promising class of bioactive ingredients due to their antimicrobial, antioxidant, and immunomodulatory properties. This review critically examines their integration across the dairy value chain, adopting a farm-to-product perspective. At the farm level, BDPs can modulate rumen fermentation, influence microbial populations, and contribute to improved feed efficiency and reduced enteric methane emissions. These effects may translate into modifications in milk composition and functional properties. At the processing and product levels, the incorporation of BDPs into dairy matrices such as yogurt, cheese, and fermented milk enables the development of functional foods enriched with bioactive compounds and supports probiotic viability in synbiotic systems. However, their application is associated with technological and sensory challenges, including variability in chemical composition, dose-dependent antimicrobial effects, and potential impacts on texture and flavour. By bridging animal and food science, this review highlights the multifunctional role of BDPs in enhancing sustainability, safety, and nutritional value in dairy systems, while identifying current limitations and future research directions for their effective industrial implementation.
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Vittorio Lo Presti (2026) studied this question.
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