We presented the development of fermented beverages, using the evolutionally engineered probiotic yeast Saccharomyces boulardii GT-EVE- and/or Torulaspora delbrueckii GT-ROSE1-assisted fermentation process of local honey, tea and rice variety. The fermented drink showed altered chemical profiles of raw agricultural materials as shown by nontargeted HS-SPME-GC-MS and HPC/LC-MS methods. Fermentation improved sensory quality and offered value-added characteristics of healthy products. These included augmentation of aroma and flavor of 2-phenlyethanol, amino acids and several fresh fruity compounds with low volatile acids and alcohols. Combination of health-promoting molecules prebiotics and probiotics enhanced nutritional value of symbiotic beverage including the antioxidant, anti-inflammatory and anti-ageing effect. This research study promotes the delivery of fresh and premium quality of yeast-derived products from local farms to global functional food markets.​​​​​​​