In modern food manufacturing, there is a rapidly growing interest in functional foods containing probiotic microorganisms. Probiotics are defined as live microorganisms which, when administered at adequate levels (at least 10^9 cfu/g), deliver positive health effects to the host. However, the production, transportation, and storage phases can negatively impact cell viability, limiting probiotic food offerings primarily to dietary supplements or short-lived dairy products. Nonetheless, our research has indicated that immobilization significantly enhances culture viability. The aim of this project is to immobilize commercial functional cultures onto nuts, fruits, and grains for producing innovative bio-functional foods like bars, chocolates, and biscuits, providing new probiotic food options.