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Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non\u2010dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short\u2010chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non\u2010dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non\u2010dairy synbiotics based on dietary fibers, such as microencapsulation, freeze\u2010drying, and spray drying is also addressed.<\/jats:p>","DOI":"10.1002\/mnfr.202101059","type":"journal-article","created":{"date-parts":[[2022,5,26]],"date-time":"2022-05-26T10:06:46Z","timestamp":1653559606000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":59,"title":["Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non\u2010Dairy Products: A Perspective from Nutraceutical"],"prefix":"10.1002","volume":"66","author":[{"given":"Dharmendra","family":"Kumar","sequence":"first","affiliation":[{"name":"ICAR\u2010Central Potato Research Institute  Shimla Himachal Pradesh 171001 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