The term “plant-based milks” refers to aqueous extracts made from vegetable-derived raw materials such as legumes, grains, seeds, nuts, etc. that mimic animal-based milk and are a source of protein and calories for human consumption with a lower fat content than cow’s milk and no cholesterol. The market expanded by around 9% in 2015, illustrating how consumption is rising across Europe. This product is also lactose-free, which makes it suitable for those who are lactose intolerant. Lactose is the primary carbohydrate found in cow’s milk. For restricted vegetarians or vegans who don’t eat any kind of animal food, it also provides an option. Lactose intolerance was reported by about 75% of the world’s population. Additionally, the percentage of vegetarians is rapidly rising, representing 38, 13, 12, and 10% of the populations of India, Israel, Taiwan, and Italy respectively.
Importance of plant based milk:
Bu hikaye Food & Beverages Processing dergisinin MARCH - 2023 sayısından alınmıştır.
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Bu hikaye Food & Beverages Processing dergisinin MARCH - 2023 sayısından alınmıştır.
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