Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

Abstract

One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.

Polyphenols and Cardiometabolic Health: Knowledge and Concern among Romanian People

“…The beneficial effects of polyphenols are due to their antioxidant capacity, ability to induce the synthesis of detoxification enzymes, and the ability modulate intra- and intercellular signaling pathways [ 102 , 103 , 104 ]. Polyphenols protect the endothelium, reduce cholesterol levels and LDL oxidation [ 105 ], decrease the synthesis of pro-inflammatory cytokines and adhesion molecules, play an essential role in glucoregulation, and reduce insulin resistance [ 13 , 106 ].…”

Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance

“…A complete diet rich in plant-based foods such fruits, vegetables, grains, and legumes is the best way to take advantage of antioxidants in their whole form [196,297]. The narrative challenges the idea that antioxidants may be easily substituted for one another and emphasizes the significance of recognizing the intricacies present in plant-based meals for achieving overall health optimization [298].…”

Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

“…These would aid the percentage of the global population who suffer from lactose intolerance, items containing dairy milk, and those who have difficulties with the digestibility of dairy-based products. In addition, some customers are increasingly buying dairy-free and non-animal products, which are produced from economical dairy alternatives, mainly plant-sourced materials like cereals, grains, and vegetables; thus, these materials are being used in food fermentation for the production of nutraceutical and functional foods [66,67].…”

“…The health complications and alternative dietary options for vegans have supported a requirement for dairy-free foods, for instance, fermented cereals and vegetables, and plant-based milk as alternatives [66]. Consequently, there has been an ever-increasing demand for vegan products, which can be produced for people with dietary limitations [67]. The recognized benefits of plant-based products as suitable options providing allergy-free nutrition and health benefits for vegans, present these products with the possibility of their commercial production for global market [68].…”