Article 2026 · 2 citations

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

Abstract

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.

Keywords

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

WoS Categories

Chemistry, Applied Food Science & Technology

Sustainable Development Goals

Life on Land Zero Hunger Good Health and Well-being Responsible Consumption and Production Climate Action

Citation

Journal: FOOD CHEMISTRY-X
Year: 2026
Volume: 34
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2026.103528
WoS UID: WOS:001676822500001

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