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Journal articles on the topic 'Plant-based milk beverages'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Hughes, Abigail, Jennifer Hanson, and Elizabeth Daniels. "University Students’ Knowledge and Perceptions Regarding the Nutrient Content of Plant-Based Beverages." Current Developments in Nutrition 5, Supplement_2 (2021): 555. http://dx.doi.org/10.1093/cdn/nzab043_007.

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Abstract Objectives While the consumption of milk in the U.S. continues to decline, plant-based beverages, like almond milk, are becoming increasingly popular. The purpose of this study was to assess university students’ knowledge and perceptions on the nutrient content of plant-based beverages they consume. Methods An online survey was used to collect responses from students at three U.S. universities. Responses were collected from February through September 2020. Students were asked to describe the type of plant-based beverage they drank most often. They were then asked to indicate whether t

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Rombach, Meike, Lei Cong, and David L. Dean. "Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives." Beverages 10, no. 2 (2024): 27. http://dx.doi.org/10.3390/beverages10020027.

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Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-based milk alternatives. It builds on an online consumer survey that explores the factors explaining US consumers’ willingness to try plant-based milk alternatives and their word-of-mouth sharing about these beverages. Animal welfare concerns, environmental concerns, health consciousness, and dairy preferences are the factors under investigati

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Fructuoso, Isabel, Bernardo Romão, Heesup Han, et al. "An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk." Nutrients 13, no. 8 (2021): 2650. http://dx.doi.org/10.3390/nu13082650.

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The presence of milk in meals and products consumed daily is common and at the same time the adoption of a milk-free diet increases due to milk allergy, lactose intolerance, vegan diets, and others. Therefore, there is an increasing demand for plant-based beverages, which present variable and, sometimes, unknown nutritional characteristics. This study sought to compare the nutritional aspects of plant-based beverages used as substitutes for cow’s milk described in scientific studies. Therefore, we used a review of the scientific literature on PubMed, Google Scholar, Scopus, Web of Science, Goo

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Velangi, Dr Monal, and Mitali Savla. "Role of Plant Based Milk Alternatives as a Functional Beverage: A Review." International Journal of Health Sciences and Research 12, no. 11 (2022): 273–81. http://dx.doi.org/10.52403/ijhsr.20221135.

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Plant based milk alternatives are emerging functional beverages. Dietary transition to veganism, rising prevalence of endocrinal disorders, lactose intolerance, cow milk allergies and intolerances, acne is an avenue for increasing need for milk alternatives. This review considered research papers from the past 11 years (2011 - 2022) from PubMed database, using keywords - plant based milk alternatives, plant based milk substitutes, plant based milk analogues, nutritional composition of plant based milk versus cow milk. Five commonly consumed plant milks were selected and discussed further. Coco

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Eom, Haram, Nayeong Kim, Chanhyeong Lee, Suhyun Choi, and Junghoon Moon. "The Impact of (COVID)-19 on Beverage Purchasing Behaviors in Korea." American Journal of Health Behavior 47, no. 3 (2023): 520–32. http://dx.doi.org/10.5993/ajhb.47.3.9.

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Objective: In this study, we examined changes in purchase behavior of alcoholic beverages (ie, soju, beer, wine, traditional Korean liquor, and liquor) and non-alcoholic beverages (ie, fruit and vegetable juices, coffee, tea, bottled water, milk, yogurt, and plant-based milk) before and after the COVID-19 pandemic. Methods: Monthly beverage expenditure data, based on Korean household demographic information, was used for 3 years and 6 months. The 2-part model was used for analysis. To examine the effect of COVID-19, beverage expenditure was analyzed after dividing it into short-term and long-t

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Corvino, Antonia, Iuliia Khomenko, Emanuela Betta, et al. "Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach." Molecules 30, no. 4 (2025): 761. https://doi.org/10.3390/molecules30040761.

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The growing demand for plant-based beverages has underscored the importance of investigating their volatile profiles, which play a crucial role in sensory perception and consumer acceptance. This is especially true for plant-based milks (PBMs) that have a clear reference model in bovine milk. This study characterises the volatile organic compounds (VOCs) in soy, almond and oat beverages compared to bovine milk using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) as a rapid and noninvasive screening tool, complemented by gas chromatography-mass spectrometry (GC-MS) for c

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Baş, Murat, Meryem Kahriman, Gamze Ayakdas, Ladan Hajhamidiasl, and Selen Koksal Koseoglu. "Driving Factors Influencing the Decision to Purchase Plant-Based Beverages: A Sample from Türkiye." Foods 13, no. 11 (2024): 1760. http://dx.doi.org/10.3390/foods13111760.

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In recent years, the trend toward plant-based beverages has continued to grow rapidly. This study aimed to assess the effects of sociodemographic characteristics and knowledge about plant-based beverages, subjective norms, perceived price, environmental protection, animal welfare, availability, and trust on attitudes and buying behavior toward these products. This study was conducted online using a two-part questionnaire prepared by considering the literature. This study included 935 participants, and our findings confirmed that the variable of environmental protection affects the attitude tow

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O, Ogbuele Chinedu, Nwabueze Titus U, Enyi Chukwunwike U, Okorie Chinasa, Emecheta Wisdom N, and Iwuamadi Adaobi C. "Nutritional and Antinutritional Properties of Novel Milk Beverages Produced from African Breadfruit, Tigernut, Coconut and Date Fruit." Journal of Food Technology Research 9, no. 1 (2022): 100–110. http://dx.doi.org/10.18488/jftr.v9i1.3015.

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Nutritional and antinutritional properties of novel milk beverages produced from African breadfruit, tigernut, coconut and date fruit were studied in this research. The plant milk beverages were formulated from these plants and compared with the quality characteristics of conventional plant milk beverage “Vita milk” which served as the control sample. Mineral and phytochemical properties were determined for the raw plant samples and beverage products. The mineral composition analysis showed that the values for the contents of calcium, magnesium, sodium, and iron (8.25, 1.42, 9.50 and 0.33) per

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La Torre, Chiara, Paolino Caputo, and Alessia Fazio. "Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk." Molecules 30, no. 3 (2025): 698. https://doi.org/10.3390/molecules30030698.

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Today, the global trend toward plant-based beverages has grown for sustainability, health-related, lifestyle, and dietary reasons. Among them, drinks produced from almonds have been recognized as a concentrated nutrient source. Commercial almond milk was fermented under the same processing conditions using water and milk kefir grains to determine the starter culture leading to the beverage with the better nutritional profile. The resulting fermented beverages were investigated for protein, phenolic, and flavonoid content, fatty acid profile, and antioxidant activity, determined by DPPH, ABTS,

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Ziarno, Małgorzata, Dorota Zaręba, Ewa Kowalska, and Tomasz Florowski. "A Study into the Effects of Chosen Lactic Acid Bacteria Cultures on the Quality Characteristics of Fermented Dairy, Dairy–Oat, and Oat Beverages." Applied Sciences 15, no. 7 (2025): 3714. https://doi.org/10.3390/app15073714.

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The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on the quality characteristics of fermented dairy, dairy–oat, and oat beverages. The term ‘dairy-oat beverage’ refers to a hybrid product composed of cow’s milk and an oat-based drink in a 1:1 ratio. Cow’s milk, an oat beverage, and a 1:1 mixture of both were inoculated with traditional yogurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and

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Tulyakova, T. V., N. А. Buravova, and A. A. Kolecnikova. "PLANT-BASED MILK ALTERNATIVES." Bulletin of the Medical Institute of Continuing Education 3, no. 1 (2023): 107–12. http://dx.doi.org/10.36107/2782-1714_2023-3-1-107-112.

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One of the promising and developing areas of modern technology is the production of plant foods. Many people, due to medical reasons or because of their lifestyle, refuse to consume cow's milk and replace it with plant-based drinks. In this regard, the demand for alternatives of dairy products, which are presented in a wide range, is growing. The nutritional properties of such drinks depend on the source of plant raw materials and fortification. The purpose of this article was to study plant-pased beverages and the possibility for its production in our country. A systematic research was conduc

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Doğancı, İpek, Büşra Parlak İnsel, Elif Tufan, and Tuğba Tunalı Akbay. "The Effect of Animal and Plant-Based Proteins on Enamel Micro-hardness: An in vitro Study." European Journal of Research in Dentistry Cilt:8 Sayı:3, Cilt:8 Sayı:3 (2024): 104–9. https://doi.org/10.29228/erd.79.

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Objectives: Protein-rich beverages have the potential to protect the teeth against dental erosion. However, there is a lack of research on the effects of protein-rich beverages on the teeth. Therefore, this study aimed to investigate the effect of plant and animal-based protein-rich beverages, that are frequently consumed today, on enamel microhardness and surface roughness under in vitro conditions. Materials and Methods: The extracted permanent posterior teeth (15 premolars and 15 molars) were embedded in acrylic blocks, leaving the buccal surfaces of the teeth exposed. The extracted teeth w

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Hidalgo-Fuentes, Belén, Edgar de Jesús-José, Anselmo de J. Cabrera-Hidalgo, et al. "Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits." Foods 13, no. 6 (2024): 844. http://dx.doi.org/10.3390/foods13060844.

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Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fer

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Dahiya, Divakar, and Poonam Singh Nigam. "Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations." Fermentation 9, no. 4 (2023): 388. http://dx.doi.org/10.3390/fermentation9040388.

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Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir grains. Therefore, the metabolic activities of a mixed culture, including strains of bacteria and yeast, contribute to the probiotic characteristics in kefir. This article is based on the review of published studies on the functionality and nutraceutical properties of kefir. The therapeutic and dietary properties of kefir beverage and its probi

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Sotelo-Lara, Dalia M., Genaro G. Amador-Espejo, Diego F. Álvarez-Araiza, et al. "Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review." Food Technology and Biotechnology 62, no. 4 (2024): 538–52. https://doi.org/10.17113/ftb.62.04.24.8624.

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Plant-based beverages are water-soluble extracts of cereals, pseudocereals, seeds and legumes that resemble milk in appearance. However, these products have important differences compared to normal liquid milk, such as nutritional composition, sensorial properties and shelf-life stability. Increasing number of consumers are opting for these beverages due to lactose intolerance, milk protein allergies or lifestyle. In this regard, different emerging technologies have been investigated to solve problems such as shelf life, nutritional and emulsion stability as well as sensory acceptability, with

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Drewnowski, Adam. "Most Plant-Based Milk Alternatives in the USDA Branded Food Products Database Do Not Meet Proposed Nutrient Standards or Score Well on Nutrient Density Metrics." Nutrients 14, no. 22 (2022): 4767. http://dx.doi.org/10.3390/nu14224767.

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Plant-based milk alternatives and plant-based waters are of variable nutritional value. The present objective was to assess nutrient density of all plant-based beverages in the US Department of Agriculture Branded Food Products Database and determine whether plant-based milk alternatives met the proposed nutrient standards. Plant-based milk alternatives (n = 1042) were identified as almond, soy, coconut, cashew, other tree nut, flax/hemp, pea, and oat, quinoa, and rice products. Plant-based waters (n = 550) were coconut, aloe, tree, fruit, and plain. Machine searches of ingredient lists identi

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Munekata, Paulo E. S., Rubén Domínguez, Sravanthi Budaraju, et al. "Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages." Foods 9, no. 3 (2020): 288. http://dx.doi.org/10.3390/foods9030288.

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Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal trea

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Ziarno, Małgorzata, Joanna Bryś, Mateusz Parzyszek, and Anna Veber. "Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk." Microorganisms 8, no. 9 (2020): 1348. http://dx.doi.org/10.3390/microorganisms8091348.

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Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by Lactobacillus strains on the fatty acid profile and their positional distribution in triacylglycerols of beverage obtained from germinated bean “Piękny Jaś Karłowy” (Phaseolus vulgaris) fermented by Lactobacillus strains. The population of lactobacilli (the pour plate method), pH, the fatty acid profile (gas ch

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Reale, Anna, Maria Cecilia Puppo, Floriana Boscaino, et al. "Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill." Foods 13, no. 15 (2024): 2342. http://dx.doi.org/10.3390/foods13152342.

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The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C. The formulated beverages were evaluated for chemical–physical characteristics (pH, organic acid production, and fructos

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Ziarno, Małgorzata, Dorota Zaręba, Wiktoria Dryzek, Rozeta Hassaliu, and Tomasz Florowski. "Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products." Applied Sciences 12, no. 24 (2022): 12603. http://dx.doi.org/10.3390/app122412603.

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Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria for dairy or plant-based food fermentation. The aim of this study was to evaluate the effects of soy beverage addition and propionic bacterium application on the quality of dairy yoghurt products. Three variants of the products—based on cow’s milk, soya beverages, and mixtures of both—were prepared a

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Roselló-Soto, Elena, Cyrielle Garcia, Amandine Fessard, et al. "Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages." Fermentation 5, no. 1 (2018): 3. http://dx.doi.org/10.3390/fermentation5010003.

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Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of hi

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Sanjaya, S., and A. Romulo. "Study of chemical, physical stabilites, and sensory properties of sorghum-adlay-based milk." IOP Conference Series: Earth and Environmental Science 1252, no. 1 (2023): 012157. http://dx.doi.org/10.1088/1755-1315/1252/1/012157.

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Abstract Plant-based beverages made from various plant sources have been regarded as a good replacement for animal-based milk, especially for people with health limitations and customary food practices such as vegans and vegetarians. The development of alternative beverages made from sorghum (Sorghum bicolor L.) and adlay (Coix lacryma-jobi L.) was limited in Indonesia, despite the grains have been reported to contain good nutrients and health-benefiting compounds. Therefore, the aim of the research was to create plant-based beverages made from sorghum and adlay and evaluate their nutritional

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Balogh-Hartmann, Fruzsina, Csilla Páger, Anita Bufa, et al. "Microfluidic Analysis for the Determination of Protein Content in Different Types of Plant-Based Drinks." Molecules 28, no. 18 (2023): 6684. http://dx.doi.org/10.3390/molecules28186684.

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The widespread consumption of plant-based drinks, driven by health and dietary reasons (including cow’s milk allergy, lactose intolerance, milk protein intolerance, following a vegetarian or vegan diet) necessitates automated and accurate test methods. Our study demonstrates the simultaneous determination of protein components and total protein concentrations in plant-based milk alternatives using a rapid and reproducible microchip gel electrophoretic method. As expected, the electrophoretic profiles of each plant-based drink differed. Based on our analyses and statistical evaluation, it can b

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Kuczka, Natalia, Agata Kiciak, and Marek Kardas. "Jakość sensoryczna mleka i jego roślinnych substytutów a preferencje żywieniowe wybranej grupy studentów." Journal of Life and Medical Sciences 2(36)/2023 (June 5, 2024): 41–50. https://doi.org/10.5281/zenodo.10622385.

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Dairy products and its plant-based substitutes belong to the group of food products that are essential in everyone’s nutrition. Nowadays, plant-based substitutes for cow milk can be used as alternative products ingested on a daily basis, substituting animal products in the diet. The main objective of the study was to assess product consumption preferences and to analyse the sensory quality of milk and its plant-based substitutes among students of Dietetics at the Medical University of Silesia in Katowice. The study evaluated the intensity of the applied functional characteristics such as

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Pavlenko, Romans, Zane Berzina, Ingars Reinholds, Elena Bartkiene, and Vadims Bartkevics. "An Occurrence Study of Mycotoxins in Plant-Based Beverages Using Liquid Chromatography–Mass Spectrometry." Toxins 16, no. 1 (2024): 53. http://dx.doi.org/10.3390/toxins16010053.

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Mycotoxins are toxic mold metabolites that can adversely affect human and animal health. More than 400 mycotoxins have been identified so far. Cereals and nuts are the predominant mycotoxin-contaminated foodstuffs. Plant-based drinks produced from cereals, nuts, and legumes have grown in popularity. The mycotoxins accumulated in these crops may transfer to these beverages. A liquid chromatography–tandem mass spectrometry method was developed and optimized for the assessment of 22 mycotoxins in commercially available plant-based drinks in Latvia and Lithuania. A total of 64% of the seventy-two

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Devi, Indu, Divyanshu Singh Tomar, Kuldeep Dudi, S. S. Lathwal, and Pawan Singh. "Bovine Milk Vs Plant-based Beverages: Nutrient Composition and Fortification." Current Science 126, no. 7 (2024): 765. https://doi.org/10.18520/cs/v126/i7/765-773.

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Gobbi, Laura, Salvatore Ciano, Mattia Rapa, and Roberto Ruggieri. "Biogenic Amines Determination in “Plant Milks”." Beverages 5, no. 2 (2019): 40. http://dx.doi.org/10.3390/beverages5020040.

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“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies, intolerances, but also because of vegan diets and sensitivity to environmental issues. There is no specific regulation for these beverages, therefore their composition can vary considerably, even in the same category. The aim of this study is to characterize the main categories of cereal and pseudo-cereal milks on the market by studying the profile of 8 biogen

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MASIRI, JONGKIT, LORA BENOIT, MAHZAD MESHGI, JEFFREY DAY, CESAR NADALA, and MANSOUR SAMADPOUR. "A Novel Immunoassay Test System for Detection of Modified Allergen Residues Present in Almond-, Cashew-, Coconut-, Hazelnut-, and Soy-Based Nondairy Beverages." Journal of Food Protection 79, no. 9 (2016): 1572–82. http://dx.doi.org/10.4315/0362-028x.jfp-15-493.

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ABSTRACT A growing number of plant-based milk substitutes have become commercially available, providing an array of options for consumers with dietary restrictions. Though several of these products rival cow's milk in terms of their nutritional profiles, beverages prepared with soy and tree nuts can be a significant concern to consumers because of potential contamination with food allergens. Adding to this concern is the fact that allergen residues from plant-based beverages are modified during manufacturing, thereby decreasing the sensitivity of antibody-based detection methods. Consequently,

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Hamioud, Aya, Farida Benmeziane, and Lynda Djermoune-Arkoub. "Chickpea milk: nutritional profile, functional characteristics, bioactive compounds, and quality enhancement: A comprehensive review." Food and Feed Research, no. 00 (2025): 66. https://doi.org/10.5937/ffr0-53776.

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The prevalence of cow's milk allergies and lactose intolerance has been growing alongside the evolution of bovine milk consumption and production; consequently, the itching need for an alternative has been the subject of many studies and a growing trend in the milk industry. Plant-based milks have emerged as the most popular and suitable substitutes; they are beverages extracted from cereals, pseudo-cereals, legumes, nuts or seeds. Legumes, due to their high protein content have proven to be one of the successful options. One such legume is chickpea, which not only boasts rich protein content

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Ziarno, Małgorzata, and Patrycja Cichońska. "Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages." Microorganisms 9, no. 12 (2021): 2532. http://dx.doi.org/10.3390/microorganisms9122532.

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Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverage

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Popova, Aneta, Dasha Mihaylova, and Anna Lante. "Insights and Perspectives on Plant-Based Beverages." Plants 12, no. 19 (2023): 3345. http://dx.doi.org/10.3390/plants12193345.

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The emerging demand for everyday food substitutes is increasing on a daily basis. More and more individuals struggle with allergies and intolerances, which makes it mandatory to provide alternatives for simple products like dairy milk. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts, among others. In view of the need for sustainable approaches to resource utiliz

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Chakraborty, Srabanti. "Bovine Milk Alternative and its Potential in Indian Market- A Critical Study." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 03 (2024): 1–11. http://dx.doi.org/10.55041/ijsrem29225.

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Milk has a very important role in human diets: it is used as a source of nourishment for babies and this can go on for different periods, depending on the animal. Today, beverages inclusive of milk are not only treated as thirst quenchers but also in other aspects. The nutritional profile of the beverages became important to the consumer, as well as their environmental and animal welfare impacts deeply.In todays’ scenario consumers have turned to plant-based beverages for different reasons. Bovine milk is under spontaneous and extended scrutiny due to the rising impact on environment and ethic

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Sottile, Francesco, Stefano Massaglia, Valentina Maria Merlino, et al. "Consumption <i>vs</i>. non-consumption of plant-based beverages: A case study on factors influencing consumers' choices." AIMS Agriculture and Food 8, no. 3 (2023): 889–913. http://dx.doi.org/10.3934/agrfood.2023047.

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<abstract> <p>Plant-based beverages (PBBs) represent a growing global alternative to cow's milk. However, their development is strongly influenced by consumers' expectations of new foods introduced into the diet: environmental sustainability, balanced nutritional content, health aspects, and organoleptic properties. This study analyzes consumers' preferences and choice orientations towards plant-based beverages through the assessment of their eating style and concern towards environmental and health issues. To that end, an online questionnaire was conducted with a sample of 233 res

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Tarasov, A. V., N. V. Zavorokhina, O. V. Chugunova, and A. V. Vyatkin. "Correlation of foaming properties of plant-based beverages with physicochemical composition." Food systems 8, no. 2 (2025): 306–12. https://doi.org/10.21323/2618-9771-2025-8-2-306-312.

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Demand for unique cappuccino and latte flavors has led to research into the foaming properties of plant-based beverages, among which the greatest potential for use in catering organizations are drinks intended for professional use by baristas. This work investigated the foaming and physicochemical properties of plant-based beverages and cow’s milk for cappuccino labeled “Barista”. Samples were foamed at temperatures simulating the consumption of hot and cold coffee beverages and evaluated for foaming capacity (FC) and foam stability (FS). After steam treatment at 65 °C, agitation at 65 °C and

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Pawlos, Małgorzata, Katarzyna Szajnar, and Agata Znamirowska-Piotrowska. "Probiotic Milk and Oat Beverages with Increased Protein Content: Survival of Probiotic Bacteria Under Simulated In Vitro Digestion Conditions." Nutrients 16, no. 21 (2024): 3673. http://dx.doi.org/10.3390/nu16213673.

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Background: The increasing prevalence of plant-based dietary preferences, driven by lactose intolerance, allergies, and adherence to vegan diets, has necessitated the exploration of alternative food matrices for probiotic delivery. Objectives: This study aimed to evaluate the effects of whey protein isolate, pea protein isolate, and soy protein isolate on the viability of L. casei and L. johnsonii during simulated in vitro gastrointestinal digestion. Furthermore, the study investigated the impact of two distinct matrices—cow’s milk and an oat-based beverage—on the survival of these probiotic s

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Yang, Tingyi, and Senarath Dharmasena. "U.S. Consumer Demand for Plant-Based Milk Alternative Beverages: Hedonic Metric Augmented Barten’s Synthetic Model." Foods 10, no. 2 (2021): 265. http://dx.doi.org/10.3390/foods10020265.

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Consumers in the U.S. increasingly prefer plant-based milk alternative beverages (abbreviated “plant milk”) to conventional milk. This study is motivated by the need to take into consideration varied nutritional and qualitative attributes in plant milk to examine consumers’ purchasing behavior and estimate demand elasticities which are achieved by a new approach combing hedonic pricing model with Barten’s synthetic demand system. The method of estimation is enlightened from the common practice of companies differentiating their products in multidimensions in terms of attributes. A research dat

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López-García, Gabriel, Antonio Cilla, Reyes Barberá, Amparo Alegría, and María Recio. "Effect of a Milk-Based Fruit Beverage Enriched with Plant Sterols and/or Galactooligosaccharides in a Murine Chronic Colitis Model." Foods 8, no. 4 (2019): 114. http://dx.doi.org/10.3390/foods8040114.

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The potential anti-inflammatory effect of plant sterols (PS) enriched milk-based fruit beverages (PS, 1 g/100 mL) (MfB) with/without galactooligosaccharides (GOS, 2 g/100 mL) (MfB-G) in an experimental mice model of chronic ulcerative colitis was evaluated. Beverages were orally administered to mice every day by gavage to achieve PS and GOS doses of 35 and 90 mg/kg, respectively, and experimental colitis was induced by giving mice drinking water ad libitum containing 2% (w/v) dextran sulphate sodium (DSS) for 7 days, alternating with periods without DSS up to the end of the study (56 days). Mf

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Geburt, Katrin, Elke Herta Albrecht, Marcel Pointke, Elke Pawelzik, Martina Gerken, and Imke Traulsen. "A Comparative Analysis of Plant-Based Milk Alternatives Part 2: Environmental Impacts." Sustainability 14, no. 14 (2022): 8424. http://dx.doi.org/10.3390/su14148424.

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Human food production is the largest cause of global environmental changes. Environmental benefits could be achieved by replacing diets with a high amount of animal-sourced foods with more plant-based foods, due to their smaller environmental impacts. The objective of this study was to assess the environmental impacts of the three most common plant-based milk alternatives (PBMAs)—oat, soy, and almond drink—in comparison with conventional and organic cow milk. Life cycle assessments (LCA) were calculated by the ReCiPe 2016 midpoint method, in addition to the single issue methods “Ecosystem dama

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Blanco-Morales, Virginia, Amparo Alegría, and Guadalupe Garcia-Llatas. "The Influence of Galactooligosaccharide Addition to a Plant Sterol-Enriched Beverage upon Plant Sterol Colonic Metabolization: A Clinical Trial." Proceedings 70, no. 1 (2020): 42. http://dx.doi.org/10.3390/foods_2020-07809.

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Bekiroglu, Hatice, Elif Cakir, Enes Dertli, and Osman Sagdic. "Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria." International Journal of Food Engineering 21, no. 5 (2025): 331–41. https://doi.org/10.1515/ijfe-2024-0154.

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Abstract This study investigated the quality characteristics of a plant-based functional beverage produced by fermenting almond milk with the probiotic strains Lactiplantibacillus plantarum (WLPL), Lactiplantibacillus pentosus (WLPE), and their combination (WLP). The dry matter, ash, protein, and fat contents of the fermented beverages were found to range from 6.55 % to 7.98 %, 0.20 % to 0.27 %, 3.27 % to 5.12 %, and 3.05 % to 3.91 %, respectively. Among the formulations, the WLP beverage exhibited the highest total phenolic content (758.8 mg GAE/L). The highest antioxidant activity was observ

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Rachtan-Janicka, Joanna, Danuta Gajewska, Hanna Szajewska, et al. "The Role of Plant-Based Beverages in Nutrition: An Expert Opinion." Nutrients 17, no. 9 (2025): 1562. https://doi.org/10.3390/nu17091562.

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The market of plant-based food, including plant-based beverages, is one of the fastest-growing food sectors within the food industry and a subject of major research in the area of new product development. Plant-based beverages are a diverse group of non-dairy beverages with varying nutritional value, depending on the raw material sources and additional substances used in their production. A wide range of plant beverages makes it possible to choose products tailored to individual consumer preferences and needs as a part of sustainable dietary patterns. Increased consumer awareness of the enviro

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Ziarno, Małgorzata, Dorota Zaręba, Ewa Kowalska, and Tomasz Florowski. "The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages." Applied Sciences 15, no. 6 (2025): 3219. https://doi.org/10.3390/app15063219.

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In the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats. The aim of this study was to investigate the effects of different proportions of oat beverage in cow’s milk on the physicochemical, textural, sensory, and microbiological properties of fermented dairy–oat beverages, as well as to assess the stability of these properties during cold storage. Dairy–oat beverages with varying percentages of oat beverage (0–100%)

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Criste, Adriana Dalila, Adriana Cristina Urcan, Cristian Ovidiu Coroian, et al. "Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes." Agriculture 13, no. 6 (2023): 1185. http://dx.doi.org/10.3390/agriculture13061185.

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Consumption of plant-based milk replacers has increased in recent years due to health benefits, benefits attributed mainly to the content of phenolic compounds, fatty acids, or bioactive compounds with antioxidant activity. In this context, we proposed to obtain two types of less studied plant-based beverages, namely lupine and chickpea beverages, as well as the possibility of getting these beverages using germinated seeds and even obtaining probiotic drinks through fermentation with Lactobacillus plantarum 299v. To evaluate the quality of the obtained products, we determined their content of

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Csatlos, Norbert-Istvan, Elemer Simon, Bernadette-Emőke Teleky, et al. "Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage." Biomolecules 13, no. 2 (2023): 245. http://dx.doi.org/10.3390/biom13020245.

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The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of C. vulgaris biomass as a substrate for Lactobacillus fermentum and Lactobacillus rhamnosus development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in

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Novgorodska, Nadia, and Iryna Bernyk. "DRINK BASED ON MILK WHEY WITH VEGETABLE FILLERS." Human and nation s health 2, no. 4 (2024): 18–27. https://doi.org/10.31548/humanhealth.4.2024.18.

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Whey is a by-product of the cheese production process. Production of whey-based beverages began in the 1970s, and to this day a wide range of different whey-based beverages have been developed. Whey-based dairy beverages include a wide range of products obtained by mixing native sweet, diluted or sour whey with various additives, including vegetable fillers. The article discusses the relevance of developing fermented whey drinks based on milk whey with the addition of plant components. The relevance of the study is confirmed by literary sources, which testify to the possibility of obtaining su

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Tarasov, Aleksey V., and Olga V. Feofilaktova. "Effects evaluation of plant-based milk alternative beverages on tea and coffee antioxidant activity." Food Industry 9, no. 4 (2024): 82–89. https://doi.org/10.29141/2500-1922-2024-9-4-10.

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Tea and coffee are popular drinks around the world that are rich in antioxidants. In order for consumers to make informed choices, it is necessary to investigate the effect of various additives on the antioxidant potential of tea and coffee drinks. While the effects of milk on the antioxidant properties of tea and coffee have been extensively stud ied, the effects of plant-based milk alternatives on the antioxidant properties of tea and coffee are still poorly un derstood. This work examined the effects of plant-based milk alternatives from rice and coconut on the antioxidant activity (AOA) of

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Angelino, Donato, Alice Rosi, Giorgia Vici, Marika Dello Russo, Nicoletta Pellegrini, and Daniela Martini. "Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study." Foods 9, no. 5 (2020): 682. http://dx.doi.org/10.3390/foods9050682.

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Plant-based drinks represent a heterogeneous class of beverages, made from several vegetal sources, with a market rapidly expanding around the world. These beverages are mainly drunk in the replacement of milk. Thus, aims of the present study were to: (i) evaluate the nutritional declaration of 330 plant-based drinks currently available on the Italian market; (ii) compare their nutrition facts based on type, presence or not of organic certification and nutrition (NC) or health claims (HC), and of specific claims (“no added sugars” and “source of calcium”); (iii) compare their nutrition composi

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Behrens, Brooke M. "Dairy Beloved: Why Indiana Should Stop Labeling Plant-Based Beverages as "Milk"." Indiana Health Law Review 19, no. 2 (2022): 399–426. http://dx.doi.org/10.18060/26411.

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Sethi, Swati, S. K. Tyagi, and Rahul K. Anurag. "Plant-based milk alternatives an emerging segment of functional beverages: a review." Journal of Food Science and Technology 53, no. 9 (2016): 3408–23. http://dx.doi.org/10.1007/s13197-016-2328-3.

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Rombach, Meike, David L. Dean, and Vera Bitsch. "“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives." Foods 12, no. 6 (2023): 1277. http://dx.doi.org/10.3390/foods12061277.

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Milk is an important dairy product in U.S. food retail. Lifestyle changes toward climate-conscious consumption, animal welfare, and food safety concerns have increased the popularity of plant-based milk alternatives. This study is focused on such beverages and provides insights and best practice recommendations for marketing managers in the U.S. food retail sector. An online survey was distributed to explore factors explaining the intentions of U.S. consumers to purchase and pay a premium for plant-based milk alternatives. Food curiosity and food price inflation were identified as relevant for

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