Non-dairy/plant-based milk substitutes
Globally, the industry for non-dairy or plant-based milk substitutes is one of the quickest growth rates in the functional and specialized beverage category of innovative food product development. Moreover, plant-based beverages are more popular now than cow’s milk because they contain no lactose or cholesterol (Munekata et al., 2020). These milk substitutes can be obtained from cereals (rice, oat, millet), legumes (soy), nuts (almond, hazelnut), seeds (hemp), and other sources. Improving the nutritional quality and sensory of plant-based milk alternatives may play a significant role in raising awareness of the product (Durand et al., 2003). The basic processes in the development of plant-based milk alternatives include wet grinding, filtration, ingredient addition, sterilization, homogenization, aseptic packing, and refrigeration (Malyala et al., 2018).
Need for dairy milk substitutes
Diese Geschichte stammt aus der MARCH - 2023-Ausgabe von Food & Beverages Processing.
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Diese Geschichte stammt aus der MARCH - 2023-Ausgabe von Food & Beverages Processing.
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