Plant-Based Milk Alternatives and Nutritional Science
Summary
Plant-based milk alternatives have surged in popularity driven by sustainability concerns, dietary restrictions and ethical choices. These products, derived from legumes, nuts, seeds and cereals, exhibit substantial variability in macronutrient composition, micronutrient density and physicochemical properties. Fortification with calcium, vitamins D and B12 aims to approximate the nutritional profile of dairy milk, yet differences in protein content, amino acid quality and bioavailability persist. Processing techniques, including homogenisation, enzymatic treatments and fermentation, are being refined to improve emulsion stability, sensory appeal and nutrient digestibility. Concurrently, life-cycle assessments highlight lower greenhouse gas emissions for most plant milks, with water use and land requirements dependent on the botanical source. A multidisciplinary approach encompassing food science, nutrition and environmental analysis is essential to optimise these beverages for health and sustainability.
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Plant-Based Milk Alternatives and Nutritional Science publication trend
The graph below shows the total number of articles in plant-based milk alternatives and nutritional science across all publications each year (not limited to Nature Index journals).
Technical terms
Fortification: The deliberate addition of vitamins and minerals to improve the micronutrient profile of a food.
Glycaemic index: A ranking of carbohydrates according to their effect on blood glucose levels.
Digestible Indispensable Amino Acid Score (DIAAS): A metric for protein quality based on ileal digestibility of essential amino acids.
Emulsion: A heterogeneous system of two immiscible liquids, one dispersed as droplets within the other, stabilised by emulsifiers.
Rheology: The study of flow and deformation behaviour of materials, often applied to texture and mouthfeel in food systems.
References
- Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health. Current Environmental Health Reports (2023).
- Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology (2019).
- Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages. Foods (2020).
- An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk. Nutrients (2021).
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