This chapter provides an overview of the socio-economic value of fermented foods and biotics in health and disease. It discusses the challenges in determining effective prevention strategies for non-diseased or sub-healthy populations and the limitations of existing RCT principles in building evidence on the multiple interactions between food constituents and their targets in the human body. It highlights the potential of computational models in analyzing diverse data and projecting small long-term effects in large populations. The section also presents two examples of studies on the socio-economic impact of fermented foods and probiotics in different pathological conditions. Furthermore, it discusses the relevance of fermented foods and biotics for sustainable health systems and the role of behavioral science in enhancing their use. Finally, it outlines the need for further socio-economic analyses to optimize the utilization of available healthcare resources and to better promote maintenance of population health and individual well-being.