Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing

Demanding consumers increasingly seek products with a more nutritional appeal that contribute to nutritional health. Considering the requirements of sustainable processes, natural ingredients, and healthier products, this review describes the most recent trends in dairy products, focusing on new ingredients and ultrasound technology. These ingredients include prebiotics, probiotics, and synbiotics; substitutes for reducing sugar and lipids; and natural preservatives such as nisin. Also, ultrasounds have been identified as a promising strategy for processing food products since it can increase shelf-life and enhance sensorial acceptance.