Plant-Based Milk Alternatives in Child Nutrition

Abstract

Plant-based milk alternatives can be distinguished in two main categories, differing in production processes and regulation: plant-based formulas and plant-based drinks. They are now a widely accepted class of products on the international market. The various plant-based milk alternatives differ in nutritional characteristics due to their origin and manufacturing; more importantly, whereas formulas from plant and cow origin can be used interchangeably, plant-based drinks are nutritionally different from cow’s milk and can be consumed by children subsequently to the use of formula. Several scientific organizations have expressed differing opinions on the use of these products in the diets of children. In the face of unanimous conclusions regarding the use of these products during the first year of life, in subsequent ages there were conflicting opinions regarding the timing, quantities, and type of product to be used. From the viewpoint of the child’s overall diet and health, it could be suggested that these foods be considered not as simple substitutes for cow’s milk, but as part of a varied diet, within individual advice of use. We suggest accepting the presence of these products in a baby’s diet (omnivores included), planning their use correctly in the context of a balanced diet, according to the specific product and the needs of the individual.

The Role of Hemp (Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition

“…Through specific pasteurization processes, it was possible to obtain hemp milk while avoiding the development of bitterness or dark color that could negatively influence consumer acceptability [ 181 ]. The frontier of plant-based milk is very promising, and consumers are showing a strong interest in vegetable alternatives to cow’s milk that has stimulated a re-evaluation of the nomenclature of these products, towards which regulatory bodies such as the FDA have showed a conservative approach in the past [ 196 , 197 ]. Hemp seeds have been used for various food preparations such as gnocchi, biscuits, chips, crackers, cookies, pasta, and energy bars, including gluten-free versions as discussed above [ 6 ].…”

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

“…This type of wheat has high contents of proteins, fats, antioxidants and phenolic acids [ 22 ]. Spelt milk contains protein (11–19%), starch (61–68%) [ 23 ], vitamins and minerals and can have an important satiating effect [ 24 ]. The proteins in spelt form gluten, which can cause symptoms in sensitive or allergic people [ 23 ].…”