Response surface methodology coupled with a Box–Behnken experimental design was used to investigate the effect of the air inlet drying temperature, the feed rate, and the fat content on the solubility and the bulk density of spray‐dried camel and cow milk powders. The response surface methodology analysis highlighted that milk fat content and feed rate were the most effective parameters affecting the solubility and the bulk density of cow and camel milk powders. Importantly, there was no significant interaction between the studied drying parameters and camel milk powder solubility or bulk density. Overall, camel milk powder exhibited a comparable solubility to that of cow milk powder with a higher bulk density.

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Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.