Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

Paul, Anna Aleena; Kumar, Satish; Kumar, Vikas; Sharma, Rakesh

doi:10.1080/10408398.2019.1674243

Cited by 228 publications

(195 citation statements)

References 143 publications

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“…The first intriguing finding got from this study regards the number of items present on the shelves-330 different beverages-which might be a proxy of the increasing interest in these drinks by the Italian population. This Italian trend is in line with the one of other countries where the market of these products is rapidly growing [15]. For instance, in the US nondairy milk market had significant growth of 50% in 2018, while in the Asia Pacific area the compound annual growth rate was about 15% [7].…”

Section: Discussionsupporting

confidence: 73%

“…To the best of our knowledge, this is the first survey aiming at comprehensively evaluate the nutritional quality of plant-based drinks currently sold on the Italian market, as well as at comparing their nutritional values with those of cow's milk. It is recognized worldwide that these beverages are mainly drunk in replacement of milk and its derivatives [15]. The first intriguing finding got from this study regards the number of items present on the shelves-330 different beverages-which might be a proxy of the increasing interest in these drinks by the Italian population.…”

Section: Discussionmentioning

confidence: 77%

See 1 more Smart Citation

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

Angelino

Rosi

Vici

et al. 2020

Foods

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Plant-based drinks represent a heterogeneous class of beverages, made from several vegetal sources, with a market rapidly expanding around the world. These beverages are mainly drunk in the replacement of milk. Thus, aims of the present study were to: (i) evaluate the nutritional declaration of 330 plant-based drinks currently available on the Italian market; (ii) compare their nutrition facts based on type, presence or not of organic certification and nutrition (NC) or health claims (HC), and of specific claims (“no added sugars” and “source of calcium”); (iii) compare their nutrition composition with cow’s milk. A high variability in terms of nutrient profile among products was observed. Limited difference was found between products belonging to both organic and NC categories, while products carrying HC showed lower energy, carbohydrates, sugar, and higher protein contents than the related counterparts. Compared to cow’s milk, plant-based drinks showed differences in terms of nutrient profile, mostly regarding the lower protein content (except for soy drinks). Overall, due to the variability, findings from the present survey show that plant-based drinks sold in Italy cannot be considered tout court as milk substitutes and support the importance of improving knowledge towards food labeling to make conscious food choices.

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Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 77%

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

Angelino

Rosi

Vici

et al. 2020

Foods

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“…The demand for plant-based alternatives to fermented dairy products is increasing [ 1 , 2 , 3 ] and meeting consumer’s expectations is a major challenge for food producers. Favorable organoleptic properties dominate over sustainability or health when it comes to consumer behavior [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

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“…One of the directions of application of plants is their use for the production of "plant milks", which are colloidal suspensions or emulsions consisting of dissolved and disintegrated plant material (legumes, oilseeds, cereals, or pseudocereals) that resemble cow's milk in appearance and are rich in proteins and other bioactive compounds [7]. There are many plant-based products available on the market such as soy, almond, oat, coconut, hemp, or rice milks [7,8]. Industries are forced to explore different raw materials or to use new technologies/food processes with the aim to develop new functional products.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

et al. 2020

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Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.

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Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

Cited by 228 publications

References 143 publications

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

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