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Among them, microbial exopolysaccharides (EPSs) have attracted substantial interest because their tunable architectures confer desirable techno\u2010functional attributes alongside emerging biofunctional potential. This review synthesizes recent advances in EPS research with emphasis on how microbial origin, biosynthetic routes, and glycosidic linkage patterns shape higher\u2010order structure and, ultimately, functional performance in food systems. We summarize major EPS classes and representative producing microorganisms, outline key structure\u2013property relationships relevant to formulation and processing, and critically discuss reported biological activities in the context of evidentiary strength and translational relevance. In addition, we compare current production, recovery, and purification strategies, highlighting practical considerations for scalability, product consistency, and regulatory compliance. Finally, we identify opportunities and bottlenecks for next\u2010generation dietary EPSs, including precision fermentation, strain engineering, and application\u2010driven design to meet clean\u2010label and sustainability goals. Collectively, this review provides a framework for rational selection and development of microbial EPSs as functional ingredients for food innovation.<\/jats:p>","DOI":"10.1002\/fsn3.72395","type":"journal-article","created":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T04:57:31Z","timestamp":1790053051000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Dietary Microbial Polysaccharides in Food Systems: Production, Functional Properties, and Applications"],"prefix":"10.1002","volume":"14","author":[{"given":"Hye\u2010Bin","family":"Lee","sequence":"first","affiliation":[{"name":"Food Functionality Research Division Korean Food Research Institute  Wanju\u2010gun Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu\u2010Rim","family":"Chae","sequence":"additional","affiliation":[{"name":"Food Functionality Research Division Korean Food Research Institute  Wanju\u2010gun Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1258-5363","authenticated-orcid":false,"given":"Yu Ra","family":"Lee","sequence":"additional","affiliation":[{"name":"Food Functionality Research Division Korean Food Research Institute  Wanju\u2010gun Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9060-7134","authenticated-orcid":false,"given":"Yoonsook","family":"Kim","sequence":"additional","affiliation":[{"name":"Food Functionality Research Division Korean Food Research Institute  Wanju\u2010gun Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9966-9059","authenticated-orcid":false,"given":"Ho\u2010Young","family":"Park","sequence":"additional","affiliation":[{"name":"Food Functionality Research Division Korean Food Research Institute  Wanju\u2010gun Republic of Korea"},{"name":"Department of Food Biotechnology University of Science and Technology  Daejeon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,21]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels10030183"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/md20060364"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.06.190"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-024-77880-y"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.15586\/ijfs.v36i4.2690"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biotechadv.2010.08.011"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.3329\/bjp.v11i1.23819"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1575791"},{"issue":"141","key":"e_1_2_11_10_1","article-title":"Heteropolysaccharides From Lactic Acid Bacteria: Current Trends and Applications","volume":"4","author":"Baruah R.","year":"2016","journal-title":"Journal of Probiotics & Health"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/su132212429"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1159\/000324598"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-016-7471-2"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2015.01106"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2020.100564"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2021.646988"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2023.104218"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.micres.2018.07.004"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2024.122385"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s42398-020-00101-5"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11182819"},{"issue":"1","key":"e_1_2_11_22_1","article-title":"Biologically Active Metabolites Synthesized by Microalgae","volume":"2015","author":"Morais M. 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