Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.

  title={Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.},
  author={David Julian Mcclements and Emily D. Newman and I. McClements},
  journal={Comprehensive reviews in food science and food safety},
  volume={18 6},
Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant-based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant-based milks. Initially, an overview of the composition, structure, properties, and… 

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

This article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.

A brief review of the science behind the design of healthy and sustainable plant-based foods

An overview of the current status of the scientific understanding of plant-based foods focuses on the chemical, physical, and functional properties of plant ingredients; the processing operations that can be used to convert these ingredients into food products; and the science behind the creation of some common plant- based foods, namely meat, egg, and milk analogs.

The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.

This review article focuses on the chemical, physical, and functional properties of plant-derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.

Nutritional Contents and Processing of Plant-Based Milk: A Review

  • A. Romulo
  • Physics
    IOP Conference Series: Earth and Environmental Science
  • 2022
For a long time, animal milk such as cow milk has been regarded as a complete food due to its nutritional content and beneficial health effect. However, the emergence of lactose intolerance and

A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value

Consumers are becoming increasingly interested in reducing the consumption of animal-based foods for health, sustainability, and ethical reasons. The food industry is developing products from

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

The consumption of vegetable milk has grown in recent years. Medical reasons are some reasons for the increase in the number of consumers of this type of drink. Lactose intolerance and allergy to

Food Processing Technologies Aspects on Plant-Based Milk Manufacturing: Review

  • A. Romulo
  • Physics
    IOP Conference Series: Earth and Environmental Science
  • 2022
The emergence of immune and non-immune related diseases such as lactose intolerance and milk allergy has contributed to the milk consumption pattern changes over the last decades. Moreover, the

Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design

The preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal

Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception.

In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in the health-conscious consumer market. However, plant-based alternatives present complexity in terms of



Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

It is demonstrated that nutritional and physicochemical properties of plant-based milk substitutes are strongly dependent on the plant source, processing and fortification and therefore, consumer awareness is important when these products are used as an alternative to cow’s milk in the diet.

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

If formulated into palatable and nutritionally adequate products, plant-based substitutes can offer a sustainable alternative to dairy products.

Plant-based milk alternatives an emerging segment of functional beverages: a review

Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.

Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts

The potential impacts of the organization of lipids and of the alteration of the milk fat globule membrane are discussed, and technological strategies are proposed, in priority to design biomimetic lipid droplets in infant milk formulas.

Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies

Oil bodies are micron- or submicron-sized organelles found mainly in parts of plants such as seeds, nuts or some fruits and their main role is to function as energy stores. Their structure is made up

Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

The ability of several plant protein concentrates to act as natural emulsifiers in oil-in-water emulsions fortified with omega-3 fatty acids was investigated and lentil protein-coated droplets were the most stable to environmental stresses such as pH, ionic strength and temperature changes.

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.

A review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles.