Article 2026 · 2 atıf

The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts

Asif, Noor, Anwar, Oneeza, Arif, Sabika, Anwar, Zahra, Iahtisham-Ul-Haq, Ercisli, Sezai, Mugabi, Robert, Nayik, Gulzar Ahmad

Özet

The rising demand for plant-based milk alternatives (PBMAs) reflects growing consumer interest in sustainable nutrition and healthier diets. This review provides a comprehensive examination of the nutritional quality, health impacts, and sustainability of PBMAs derived from cereals, legumes, nuts, and seeds. It analyzes their physicochemical characteristics, fortification strategies, and advancement in processing technologies, including high-pressure homogenization, ultrasonication, and enzymatic treatments, which enhance shelf life, sensory quality, and bioavailability. This review also explores allergenicity and antinutritional factors associated with PBMAs, highlighting the role of formulation and processing in addressing these limitations. In addition, it discusses global market trends, consumer perceptions, and regulatory considerations, underscoring the role of PBMAs in shaping sustainable and resilient food systems. By addressing knowledge gaps across nutrition, processing, and sustainability, this review provides valuable insights for researchers, industry professionals, and policymakers seeking to optimize PBMAs for a growing, health-conscious, and eco-aware global population.

Anahtar Kelimeler

Plant-based milk alternatives Allergens Health effects Nutritional benefits Consumer trends Food standards ALLERGENIC POTENCY REDUCTION

WoS Kategorileri

Chemistry, Applied Food Science & Technology

Sürdürülebilir Kalkınma Amaçları

Karasal Yaşam Açlığa Son Sağlık ve Kaliteli Yaşam Sorumlu Üretim ve Tüketim İklim Eylemi

Künye

Dergi: FOOD CHEMISTRY-X
Yıl: 2026
Cilt: 34
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2026.103528
WoS UID: WOS:001676822500001

Yayını aç (DOI)