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Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives
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Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives
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Journal Article
Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives
2026
Overview
Plant‐based beverages (PBBs) have attracted considerable attention from the global dairy industry as a viable substitute to the milk industry due to their sustainability, nutritional value, and economics. An emerging trend is PBBs, which can be an affordable option for low‐income populations in developing nations and in areas where there is a limited supply of cow's milk. The PBB market is projected to reach a value of7.3 billion by 2032, growing at a compound annual growth rate (CAGR) of 10.3% from 2023 to 2.8 billion in 2022. The increase of vegans around the world is the main factor propelling the PBB market's expansion. Cereals, legumes, nuts, and seeds are the sources that may be utilized for manufacturing vegetal beverages. The present possibilities and obstacles related to PBB development are explored in this review. This review summarizes novel insights on PBB, the use of novel ingredients, traditional and technologically advanced methods, health benefits, and risks related to consuming these beverages. This comprehensive review also briefly describes the production processes utilized for producing PBBs, the bioavailability of nutrients, their impact on gut microbiota, and the sustainability of PBBs for the circular economy. These insights are intended to assist scientists and food producers in choosing and refining appropriate processing techniques to enhance the nutritional attributes, shelf life, and consumer acceptability of PBBs. Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios, and cashews) Fingerprinting techniques Raman spectroscopy High‐resolution mass spectrometry Conventional techniques Pasteurization, thermization, and ultra‐high temperature Emerging techniques High hydrostatic pressure, ultrasound, cold plasma and pulsed electric field Health concerns: Microbiological, Mycotoxin, Allergens, Antinutritional Regulatory bodies and labelling European union (EU), Food Safety and inspection Service (FSIS) and Codex Alimentarius commission, Food and drug administration (FDA) Sustainability and environmental impact ↓carbon footprint ↓ land use ↓ global warming potential.
