The science behind plant-based milks
Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons.
To meet this consumer need, the food industry is developing a range of plant‐based milk alternatives.
A review article in Comprehensive Reviews in Food Science and Food Safety highlights our understanding of plant-based milks, including processing methods, product formulation and functional ingredients, and physiochemical and sensory attributes. The article also provides an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk because the development of successful alternatives depends on understanding the characteristics of conventional milk.
“In the future, it will be important to develop high‐quality plant‐based milks that have good physicochemical stability and desirable sensory attributes,” noted the article researchers. “Moreover, it will be important to design them so they have healthy nutritional profiles and a low environmental impact. Ideally, standardized methods should be developed that can be used to quantify the nutritional benefits and environmental impact of the different milks, so that the advantages and disadvantages of different plant‐based milks can be compared.”
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