The main goal of WP2 is to develop innovative beverages and fermented food products from local Mediterranean nuts and legumes. This will be achieved by the following succession of inner-related objectives: i) Generate innovative plant-based milk-analogues from the most promising nuts and legumes. ii) Generate innovative fermented probiotic plant-based products: fermented beverages, yogurts and cheese analogues, from selected nuts and legumes. iii) Produce starters and /or probiotic strains by 1) cultivating them on the by-products obtained during membrane filtration processes used for the preparation of the fermented plant-based products and 2) by directly drying these food-grade cultures using spray drying. The starters and /or probiotic strains can then be implemented in the various fermented plant-based products.