Dairy Substitutes

Abstract

Dairy product substitutes are growing in market share and product range due to an increased demand for lactose free or vegan products. This article will review the range of dairy substitutes available to the consumer, the ingredients (both dairy and nondairy) that are available to manufacturers, and outline the manufacturing processes used. Particular emphasis is placed on alternative and emerging sources of protein that increasingly are being used to replace dairy proteins in foods. The expanding market for plant‐based dairy substitutes will be explored, and recent changes in the law covering the naming of dairy substitute products will be outlined, including the use of the word milk for nondairy beverages.