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Recently, the focus of scientific investigations has moved from the primary role offood as the source of energyand body-forming substances to the more subtle action of biologically activefood components on human health. There has been an explosion of consumer interest in the active role offood in the well-beingand life prolongation, as well as in the prevention of initiation, promotionand development of non-transmissible chronic diseases.As a result, a new term —functional food — was proposed. Among thesefoods,probiotics may exert positive effects on the composition of gut microbiotaand overall health,and the market is increasing annually. An increased demand fornon-dairy probiotic products comes from vegetarianism, milk cholesterol contentand lactose intolerance. Therefore,the development of these products is a key research priority forfood designand a challenge for both industryand science sectors. This paper presents an overview offunctional food development, emphasizingnon-dairyfoods that containprobiotic bacteria strains.