Plant-based Milk Alternatives: A Narrative Review on Nutrition and Functional Properties

In the recent food product development category of functional and speciality beverages worldwide, plant-based milk substitutes are an emerging segment. Lactose intolerance, dairy allergies, and the desire to live a healthy life with less impact on the environment are some of the factors driving the trend towards plant-based milk alternatives. New lifestyles like vegetarianism and veganism have also encouraged researchers to develop a substitute product for animal milk. Plant-based milk is an aqueous liquid made from various plant materials, including cereals, legumes, nuts, seeds, and pseudo cereals, which serves as an alternative to traditional cow milk. People with ethical issues, dairy allergies, etc., are shifting to a dairy-free diet and are consuming more and more of plant-based substitutes. This review aims to provide information and aspects on the types, nutritional properties, bioactive compounds present and their effect on health and the consumer acceptance of the plant-based milks. This review explores the diversity, nutritional composition, and health implications of plant-based milks. The nutritional makeup of these dairy alternatives varies greatly, with varying amounts of proteins, lipids, carbs, vitamins, and minerals. To create better formulations that satisfy consumer demands while advancing sustainability and health, it is crucial to comprehend the possibilities and constraints of plant-based milks. The rise of plant-based milk alternatives marks a significant shift towards sustainable, health-conscious eating patterns, driven by nutritional benefits and environmental advantages.