Plant-based Dairy Research Articles

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons

Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived Leuconostoc strains, covering four species, in their potential as a lyophilized starter culture for flavor production in fermented soy-based cheese alternatives. We show that the process of lyophilization of Leuconostoc can be feasible using a soy-based lyoprotectant, with survivability up to 63% during long term storage. Furthermore, the storage in this media improves the subsequent growth in a soy-based substrate in a strain specific manner. The utilization of individual raffinose family oligosaccharides was strain dependent, with Leuconostoc pseudomesenteroides NFICC99 being the best consumer. Furthermore, we show that all investigated strains were able to produce a range of volatile flavor compounds found in dairy cheese products, as well as remove certain dairy off-flavors from the soy-based substrate like hexanal and 2-pentylfuran. Also here, NFICC99 was strain producing most cheese-related volatile flavor compounds, followed by Leuconostoc mesenteroides NFICC319. These findings provide initial insights into the development of Leuconostoc as a potential starter culture for plant-based dairy alternatives, as well as a promising approach for generation of stable, lyophilized cultures.

Hype or hope? What consumer motives tell us about the prospects for plant and animal-based dairy products in six European countries

The expanding market in plant-based dairy products (PBDPs) is challenging traditional markets for animal-based dairy products (ABDPs). Using an extended ordered probit model, the drivers and barriers of PBDP consumption were investigated across six European countries for indicators of broader changes in consumption. Results revealed country-specific consumer core groups with a pronounced willingness to extend PBDP consumption, e.g. among individuals already following largely plant-based diets in Denmark or France. However, price or product characteristics, such as taste or variety, constituted country-specific barriers to PBDP consumption. Furthermore, consumers’ willingness to obtain information about the sustainability of PBDPs seemed to provide the basis for a general and profound trend towards their consumption across the six European countries studied.

Iodine in plant-based dairy products is not sufficient in the UK: A market survey

BackgroundFollowing a well-balanced diet ensures that a person gets all the essential elements for health sustenance. However, in the United Kingdom an increasing proportion of people are transiting to become vegans who exclude animal-based products in their diets. Consequently, people may have a deficit of essential elements such as iodine which is not present in most plant-based meals, additionally iodide fortified table salt is not commonly used in the UK. Without iodine people consuming a vegan diet risk developing iodine deficiency and diseases like goiter. MethodsThe objective of this study is to determine the difference in iodine content and iodine speciation between plant-based and dairy products. More than 100 market samples of plant-based and dairy milk products were collected in Scotland, UK. ResultsIodine concentrations in dairy milk is ten times higher compared to plant-based milks. Similar differences were also apparent for butter, yogurt and cheese. A total of 20% of plant-based milk products were fortified with iodine, however these products had lower iodine concentrations compare to the equivalent dairy products. In this study we calculated that people with average diet have an iodine intake of 226 + /- 103 μg day−1 from dairy products which satisfies the WHO recommended intake of adults and 90% of the recommend intake for pregnant and breast-feeding women. A diet from substituted dairy products gives only 21.8 µg day−1 for the respective WHO guideline intake values, which accounts only 15% of the iodine intake for adults and 9% for pregnant and lactating women. Iodine fortified diet could increase the iodine intake to 55% or 33% of the WHO recommended daily intake respectively. ConclusionPlant-based dairy consumers are encouraged to use iodine fortified dairy products or use of iodized salt in the UK for home cooking, otherwise there are at risk to get iodine deficient.

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits.

Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

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

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.

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products' textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.

Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review.

Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions.

Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects.

The impact of dairy products on dental health has been researched widely and shows an important role of various constituents, as well as the specific product matrix, in maintaining and improving dental health. These include, for instance, the position of lactose as the least cariogenic fermentable sugar, the high levels of calcium and phosphate, the presence of phosphopeptides as well as the antibacterial peptides lactoferrin and lysozyme and high buffering capacity. With plant-based alternatives for dairy products being developed and marketed these days, the specific benefits of dairy products in relation to dental health are often overlooked and most products contain more cariogenic carbohydrates, lack phosphopeptides, and have fewer minerals and less buffering capacity. Comparative studies performed to date indeed suggest that plant-based products do not match dairy counterparts when it comes to maintaining and improving dental health. Careful consideration of these aspects is required in relation to future developments of products and human diets. In this paper, we review the impact of dairy products and plant-based dairy alternatives on dental health.

The Effect of a Vegan Diet on the Coverage of the Recommended Dietary Allowance (RDA) for Iodine among People from Poland.

The aim of this research was to estimate the effect of a vegan diet on the Recommended Dietary Allowance (RDA) coverage for iodine in people from Poland. It was hypothesized that the problem of iodine deficiency is a concern, especially among vegans. The survey study was conducted in the years 2021-2022 on 2200 people aged 18-80 with omnivore and vegan diets. The exclusion criteria in the study were pregnancy and lactation. The study found that the coverage of RDA for iodine among people with a vegan diet was lower than among people with an omnivore diet (p < 0.05); 90% of the participants with a vegan diet had an iodine intake below 150 µg/day. Plant-based dairy and meat analogs were consumed by vegans frequently and in large portions, but none were fortified with iodine. It was found that iodized salt was each group's primary source of iodine. However, it was observed that the iodine supply from this source was limited among vegans, especially in female subjects, who consumed less salt and smaller portions of meals. That is why consideration should be given to the iodine fortification of plant-based foods commonly consumed by vegans.

An investigation into dietitians’ awareness and recommendations surrounding plant-based diets and plant-based dairy alternatives in Ireland

An investigation into dietitians’ awareness and recommendations surrounding plant-based diets and plant-based dairy alternatives in Ireland

An investigation into dietitians’ awareness and recommendations surrounding plant-based diets and plant-based dairy alternatives in Ireland

An investigation into dietitians’ awareness and recommendations surrounding plant-based diets and plant-based dairy alternatives in Ireland

Plant-based dairy substitutes: Current scenario and future prospects

Plant-based dairy substitutes (PBDS) are non-dairy products made from plant ingredients as an alternative to traditional dairy products such as milk, cheese, and yoghurt. These dairy substitutes cater to those with lactose intolerance, dairy allergies, vegans, and those who prefer more sustainable and ethical food options. They provide options for various culinary purposes while reducing reliance on animal-based products. PBDS generally have a low environmental footprint, requiring fewer resources and lower greenhouse gas emissions than dairy farming. Some PBDS are enriched with vitamins and minerals, such as vitamin D and calcium, providing similar nutritional benefits to dairy products. They have advantages over conventional dairy products due to their low glycemic content and hence have better suitability for diabetic patients. Moreover, people with heart ailments or arthritis can also consume PBDS for its hypocholesterolemic and anti-inflammatory properties. They also help in befitting pregnant women, foetus, lactating mothers, infants and elderly people. As plant-based dairy substitutes offer many benefits, selecting products that suit an individual\&amp;apos;s dietary needs and preferences ensures sufficient intake of essential nutrients. Ongoing research and development in the plant-based industry has improved taste and texture, making these substitutes increasingly attractive for routine human consumption.

Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

Consumer demand for plant-based dairy alternatives has increased rapidly during the past few years and the market has been saturated with a wide variety of alternative products. The general aim of this study was to broaden the understanding of the composition and characteristics of currently commercially available plant-based yoghurt alternatives focusing especially on the content of live bacteria. The bacterial composition, including the content of live bacteria in yoghurt alternatives, was evaluated using metagenetic sequencing of the 16S rRNA gene amplicons in combination with the novel PMAxx treatment approach. The content of organic acids, sugars, and volatiles was measured, and descriptive sensory analysis was carried out to comprehensively describe the products. While the main ingredient (soya, oat, coconut, or lupin) determined the general characteristics of the product, significant differences were observed in both chemical and microbiological composition and sensorial attributes even among the yoghurt alternatives made from the same plant ingredient.

Personal bias in nutrition advice: A survey of health professionals' recommendations regarding dairy and plant-based dairy alternatives.

To examine the association between health professionals' personal dietary behaviors and their professional nutrition recommendations on dairy and plant-based dairy alternatives. A cross-sectional survey of 331U.S. health professionals examined willingness to recommend dairy and/or plant-based dairy alternatives to patients across personal milk preference, and dietary pattern. Plant-based milk preference (OR 4.52; p<0.001) and following a vegetarian dietary pattern (OR 1.91; p=0.019) were associated with greater odds of recommending plant-based dairy alternatives to patients. Plant-based milk preference (OR 0.16; p<0.001), following a vegetarian dietary pattern (OR 0.45; p=0.009), and considering one's diet to be "plant-based" (OR 0.41; p=0.005) were associated with lessor odds of recommending dairy to patients. Dietetics professionals were more likely than all other health professionals to recommend both dairy and plant-based dairy alternatives to patients. Health professionals' nutrition recommendations may reflect their personal nutrition choices. Improved nutrition training, focusing on evidence-based recommendations, reducing personal bias in practice, and routinely including registered dietitians on interprofessional healthcare teams may improve the quality of nutrition advice given to U.S. consumers. This paper is the first to examine if health professionals' personal health behaviors are associated with their health advice on dairy and/or plant-based dairy alternatives.

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet.

Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today's fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers.

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters.

Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus&amp;nbsp;thermophilus (ST), a co-culture of ST with Lactococcus&amp;nbsp;lactis (STLL) and a co-culture of ST with Lactobacillus&amp;nbsp;plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg-1) and low-fat contents (17.12 g kg-1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.

Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources.

Polyphenols are widely known for their benefits to human health; however, dietary intake of this class of compounds is low in the United States due to low intake of fruits and vegetables. Dairy foods (i.e., milk, yogurt) have been shown to increase polyphenol bioavailability via protein–polyphenol interactions, which may have important implications for human health. Increasing consumer interest in sustainability and health has led to the introduction of a variety of novel plant-based proteins and related food products as dairy alternatives. This study compared whey, a popular dairy-based food protein, to pea and hemp proteins for their abilities to form complexes with polyphenols from blueberries, which are a widely consumed fruit in the US with demonstrated health effects. Physical and chemical characteristics of each protein extract in the presence and absence of blueberry polyphenols were investigated using a variety of spectroscopic methods. The influence of polyphenol complexation on protein digestion was also assessed in vitro. While all proteins formed complexes with blueberry polyphenols, the hemp and pea proteins demonstrated greater polyphenol binding affinities than whey, which may be due to observed differences in protein secondary structure. Polyphenol addition did not affect the digestion of any protein studied. Solution pH appeared to play a role in protein–polyphenol complex formation, which suggests that the effects observed in this model food system may differ from food systems designed to mimic other food products, such as plant-based yogurts. This study provides a foundation for exploring the effects of plant-based proteins on phytochemical functionality in complex, “whole food” matrices, and supports the development of plant-based dairy analogs aimed at increasing polyphenol stability and bioavailability.

The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening

In recent years, there has been increasing consumer interest and research into plant-based dairy alternatives, due to the increasingly negative impact of animal products on human health, animal welfare, and the environment. The purpose of this study was to investigate the physicochemical and microbiological changes in a Camembert alternative based on the seeds of sweet lupine (Lupinus angustifolius L cv. ‘Boregine’). After heat treatment and homogenization, the seeds were incubated with lactic acid bacteria (LAB) and Penicillium camemberti mold. After fermentation at room temperature, the samples were stored at 12 °C for 14 days, and then ripened until day 49 at 6 °C. Changes in microbial population, acidity, texture, content of polyphenols, flavonoids, reducing sugars, and free amino acids were monitored. In addition, the antioxidant capacity of the samples during ripening was determined. The results showed that LAB and fungi were able to grow well in the lupine matrix. Initially, a decrease in pH was observed, while in the further stages of ripening, alkalization of the product linked with progressive proteolysis associated with an increase in free amino acid content was noted. Hydrolysis of polysaccharides and an increase in antioxidant activity were observed. This indicates the potential of lupine seeds as a raw material for the development of a new group of plant-based ripened cheese alternatives.

Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives

Reduction of greenhouse gas emissions is important to limit climate change. Because ruminant animals emit greenhouse gases, the worldwide plant-based alternative market is an emerging trend for eating less meat and dairy products. To produce plant-based dairy products such as yogurt alternatives, certain lactic acid bacterial species, which are used for cow's milk fermentation, are often used. Substrate changes from cow's milk to plant-based milk caused nutritional changes, and unsaturated fatty acids are more enriched in plant-based milk alternatives than in cow's milk. Unsaturated fatty acids can lead to the formation of aldehydes, some of which are off-flavors; therefore, substrate changes have the potential to alter the suitable lactic acid bacterial species used for fermentation to control flavor formation, such as aldehyde compounds. However, differences in the effect of the fermentation processes on aldehyde compounds have not been evaluated among lactic acid bacterial species. In this study, we comprehensively evaluated the effect of lactic acid bacterial fermentation on aldehyde compounds in synthetic medium and plant-based milk alternatives using 20 species of lactic acid bacteria. Heterofermentative lactic acid bacteria such as strains belonging to Limosilactobacillus had a strong aldehyde-reducing ability, likely from differences in alcohol dehydrogenase function. Because the odor detection threshold of ethanol compounds was lower than that of their equivalent aldehyde compounds, our findings are valuable for the fermentation of plant-based milk alternatives with lactic acid bacteria with the goal of decreasing off-flavors derived from aldehyde compounds.