Recently, there has been increased interest in the adoption of healthy diets that aid in disease prevention, and as a result, the research and development of new functional foods has gained great importance. Food additives such as probiotics and prebiotics can have positive effects on the composition of the gut microbiota and have therefore been the subject of intense research for a long time. There are many studies with the positive opinions of health professionals on the positive effects of adding beneficial microorganisms to food in live form and consuming these foods on health. Both economic and health reasons have triggered the search for alternative matrices other than milk for probiotic microorganisms. In particular, individuals who have health problems such as lactose intolerance and milk protein allergy experience various problems when they consume fermented milk and products. In addition, consumers who have ethical concerns about the environment and animal rights in developed countries are turning to vegetarian diets. All these reasons and factors combined encourage the idea of reducing the use of dairy ingredients as vehicles for probiotic agents. It is predicted that beverages such as fruit and vegetable juices or grain-based beverages will be the next food research category to be dominated by healthy probiotic bacteria in the near future. Within the scope of this information, it is aimed to make a general evaluation of some non-dairy probiotic beverages in this study.