Discovering of new functional foods (probiotic/synbiotic) is connected to the interest of the food industry to revitalize continuously through introduction of products with improved nutritional value and pleasant taste, but also with health benefit for the consumers. In this book, a new functional carrot juice containing synbiotic microparticles was developed. Synbiotic microparticles containing the probiotic Lactobacillus casei 01 and the prebiotic fructooligosaccharide were developed using a spray-drying method and optimized in order to improve probiotic viability during microencapsulation and harsh conditions of the gut. Synbiotic microparticles incorporated in carrot juice provide high number of viable and metabolically active cells during 6 weeks of cold storage. This functional beverage may serve as an alternative for the population at risk of lactose intolerance and cardiovascular diseases.