Goksen, GuldenAltaf, Qazi SugraFarooq, SalmaBashir, IqraCapozzi, VittorioGuruk, MumineBavaro, Simona Lucia2025-03-172025-03-1720230963-99691873-7145https://doi.org/10.1016/j.foodres.2023.113344https://hdl.handle.net/20.500.13099/2144Fermented foods and beverages are increasingly being included in the diets of people around the world, as they significantly contribute to flavor and interest in nutrition and food consumption. Plant sources, like cereals and pulses, are employed to produce vegan fermented foods that are either commercially available or the subject of ongoing scientific investigation. In addition, the inclination towards nutritionally healthy, natural, and cleanlabel products amongst consumers has encouraged the development of vegan fermented products alternative to animal-based products for industrial-scale production. However, as the vegan diet is more restrictive than the vegetarian diet, manufacturing food products for vegans presents a significant problem due to the limited availability of many raw materials. So further research is required on this topic. This paper aims to review the formulation, quality, microbial resources, health benefits, and safety of foods that can be categorised as vegan fermented foods and beverages.eninfo:eu-repo/semantics/closedAccessVeganFermented foodsMicrobial resourcesNutritionalHealth benefitsArticle10.1016/j.foodres.2023.113344173Q1WOS:0010754778000012-s2.0-8517287575337803694Q1