Plant-based Milk Research Articles

Menaquinone and Phylloquinone Contents of Dairy and Plant-Based Milk

Menaquinone and Phylloquinone Contents of Dairy and Plant-Based Milk

Determination of Choline and B Vitamins in a Market Basket of Eight Types of Plant-Based Milk Alts. Using Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry

Determination of Choline and B Vitamins in a Market Basket of Eight Types of Plant-Based Milk Alts. Using Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry

Evaluating the potential effect of microalgae on soymilk vegan kefir in terms of physical, chemical, microbiological properties

The demand for functional fermented plant-based milk products has intensively increased. Here, the physical, biochemical and microbial consortia of two different kefir samples which are soymilk kefir (S) and cows' milk kefir (M) was evaluated and examination of nutritional and microbial value of adding Haematococcus pluvialis microalgae to soymilk kefir at a ratio of 0.25 % (S1) and 0.50 % (S2) was done in order to fulfill deficiencies caused by the lack of animal-based milk. As part of a functional comparison between the two samples, besides physicochemical and biochemical analysis, the structure and functional diversity of the bacterial communities was also evaluated by metagenomic analysis. S1 and S2 kefir samples presented significantly increased pH, protein, fatty acid index and decreased fat content than the M sample. It was also observed a high bacterial diversity in S1 and S2 kefir samples including greater abundance of Leuconostoc lactis (31.98 %), Lactococcus lactis (23.68 %), Leuconostoc mesenteroides (19.72 %); Liquorilactobacillus nagelii (32.70 %). Moreover, the increased concentration of H. pluvialis in S1 and S2 kefirs resulted in reduction of the abundance of Bacillus cereus. It can be concluded that microalgae biomass can be used as an innovative natural ingredient to develop fermented, functional, vegan and lactose-free kefir with high nutritional and bio-diversified options.

Do promotions of healthier or more sustainable foods increase sales? Findings from three natural experiments in UK supermarkets

BackgroundDietary changes are necessary to improve population health and meet environmental sustainability targets. Here we analyse the impact of promotional activities implemented in UK supermarkets on purchases of healthier and more sustainable foods.MethodsThree natural experiments examined the impact of promotional activities on sales of a) no-added-sugar (NAS) plant-based milk (in 199 stores), b) products promoted during ‘Veganuary’ (in 96 stores), and c) seasonal fruit (in 100 non-randomised intervention and 100 matched control stores). Data were provided on store-level product sales, in units sold and monetary value (£), aggregated weekly. Predominant socioeconomic position (SEP) of the store population was provided by the retailer. Analyses used interrupted time series and multivariable hierarchical mixed-effects models.ResultsSales of both promoted and total NAS plant-based milks increased significantly during the promotional period (Promoted:+126 units, 95%CI: 105–148; Overall:+307 units, 95%CI: 264–349). The increase was greater in stores with predominately low SEP shoppers. During Veganuary, sales increased significantly for plant-based foods on promotion (+60 units, 95%CI: 37–84), but not for sales of plant-based foods overall (dairy alternatives: -1131 units, 95%CI: -5821–3559; meat alternatives: 1403 units, 95%CI: -749–3554). There was no evidence of a change in weekly sales of promoted seasonal fruit products (assessed via ratio change in units sold: 0.01, 95%CI: 0.00–0.02), and overall fruit category sales slightly decreased in intervention stores relative to control (ratio change in units sold: -0.01, 95%CI: -0.01–0.00).ConclusionDuring promotional campaigns there was evidence that sales of plant-based products increased, but not seasonal fruits. There was no evidence for any sustained change beyond the intervention period.

Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata)

Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) were investigated for their potential as plant-based milk alternatives. Their nutritional, anti-nutrient, stability, and organoleptic characteristics were compared with commercial soymilk and bovine milk. Results showed that both adzuki bean milk (ABM) and mung bean milk (MBM) demonstrated lower protein (ABM: 2.19 ± 0.10 %; MBM: 1.63 ± 0.05 %) and carbohydrate contents compared to soymilk. Additionally, they exhibited magnesium contents similar to bovine milk and iron levels comparable to both soymilk and bovine milk. While total amino acid content was lower in ABM and MBM, their phytic acid and purine contents were significantly lower than in soymilk. Fewer volatile compounds associated with beany flavours were also present in ABM and MBM, and ABM emerged as a palatable choice from the sensory analysis. These findings suggest that ABM and MBM have the potential to offer diverse and palatable plant-based milk options for consumers.

Assessing the Nutrient Content of Plant-Based Milk Alternative Products Available in the United States

BackgroundConsumption of plant-based milk alternatives is increasing. Current dietary guidance primarily relies on dairy milk as a source of key nutrients of public health concern including calcium and vitamin D. ObjectiveTo compare the nutritional content of plant-based milk alternatives between categories (eg, soy, almond, and oat) and with dairy milk. DesignThis study presents an evaluation of the nutritional content of 219 plant-based milk alternatives from 21 brands available in the US marketplace using data from the University of Minnesota Nutrition Coordinating Center’s database. Main outcome measuresNutrients of focus include those identified as nutrients of public health concern in the Dietary Guidelines for Americans or used by the US Department of Agriculture as criteria for determining whether a plant-based milk is a suitable substitute for dairy milk. Statistical analyses performedMost data are presented as percent Daily Values. Nutrients and food components were compared using means, medians, IQRs, and ranges. Statistical tests for significance were not used to evaluate between category differences because the plant-based milk alternatives included are a full census of the products from 21 brands available in the marketplace. Because data are a census, differences can be understood to be true differences. ResultsFortified soy-based products most closely mimic the nutrient content of dairy milk. High variability was present in all the nutrients and food components. Plant-based milk alternatives were generally lower in protein and saturated fatty acids than dairy milk, with high variability in added sugars content. Approximately 70% were fortified with both calcium and vitamin D. ConclusionsThese results indicate that most plant-based milk alternative products are not nutritionally equivalent to dairy milk, and there is high nutritional variability between and within product types. These findings highlight the importance of communicating the nutritional differences between plant-based milk alternatives and dairy milk to consumers.

Plant-based milk alleviates antibiotics-induced intestinal barrier damage associated with modulation of gut microbiome and metabolome

Plant-based milk alleviates antibiotics-induced intestinal barrier damage associated with modulation of gut microbiome and metabolome

Characterisation of Pea Milk Analogues Using Different Production Techniques.

Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market. Pea seeds were subjected to different pretreatments: (i) dry milling, (ii) blanching followed by soaking in alkaline solution and subsequent dehulling and (iii) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes. The L* values of the pea milk analogues were significantly lower than those of cow's milk, while a*, b*, viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pretreatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds. This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers.

Verwendung pflanzenbasierter Milchalternativen bei Kindern

Verwendung pflanzenbasierter Milchalternativen bei Kindern

Consumer Intention of Purchasing Plant-Based Milk in Indonesia

In the context of achieving Sustainable Development Goals (SDGs), advancements in food technology, notably plant-based alternatives, are gaining popularity. Aligning with SDG targets such as good health and well-being (SDG 3), responsible consumption and production (SDG 12), and climate action (SDG 13), the adoption of plant-based milk signifies progress towards a sustainable food system. This study investigates the determinants influencing Indonesians' intention to purchase plant-based milk, addressing a notable research gap in developing markets. The study collected data from 300 respondents through social media, resulting in 297 valid responses. Analysis using SMARTPLS reveals that attitude, environmental concern, health consciousness, price, and subjective norms all have a significant relationship with the intention to purchase plant-based milk, with attitude and environment identified as the strongest drivers. These findings have practical implications for plant-based milk business managers and other stakeholders interested in improving their competitiveness while contributing to a more sustainable environment.

Effect of pulsed electric field processing on microbial and enzyme inactivation in blended plant-based milk alternatives: A case study on a microbial challenge test for a non-presterilized oat-based beverage enriched with pea protein

Microbial and enzyme inactivation by pulsed electric field (PEF) treatment was assessed in a blended plant-based milk alternative (PBMA) containing oats and pea protein without the application of presterilization. This was conducted to investigate a novel approach that permits PEF process validation for PBMA containing heat-labile components (protein and starch). Continuous PEF processing at moderate field strengths (9–10 kV/cm) combined with mild preheating (30–45 °C) for 25 s was applied over a range of specific energy inputs (77–245 kJ/L). Selective plating permitted bacterial enumeration of inoculated surrogate organisms, despite the presence of natural microbial contaminants in the non-presterilized product. A minimum 5-log reduction of inoculated surrogates Escherichia coli and Listeria innocua alongside native microbiota was identified after preheating to 35–45 °C followed by PEF at 192–215 kJ/L. α-amylase activity was reduced by up to 89% during a similar PEF treatment (205 kJ/L, 40 °C preheating). Overall, continuous PEF combined with mild preheating temperature was shown to achieve microbial inactivation in the pea protein enriched PBMA in compliance with current food safety regulations. Industrial relevancePresterilization is typically applied prior to conducting microbial challenge testing on food products to validate novel pasteurization treatments according to current regulatory requirements that a minimum 5-log reduction of relevant inoculated food pathogens must be achievable. However, for a variety of blended PBMA containing heat-labile proteins, presterilization is not advisable as the occurrence of irreversible changes in the product quality linked to protein coagulation and phase separation will affect the inactivation efficacy during subsequent microbial challenge testing. Hence, an alternative approach is presented utilizing a non-presterilized PBMA and thorough microbiological analysis, combining non-selective and selective plating techniques. This allows an identification of PEF treatment parameter with a minimum 5-log reduction of inoculated surrogate organisms alongside naturally present microbial contaminants. This may serve as a valuable guideline for stakeholders in the food industry when addressing the efficacy of novel preservation treatments such as PEF in PBMA products with similar heat-induced product stability challenges.

Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism

Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.

The Potential of Non-dairy Kefir Products: Their Health Benefits, Physiochemical, Sensory, and Bioactive Properties

Abstract: The consumption of functional foods increases with the rising healthy lifestyle trends among the public. Kefir is taken into account as a potential functional food as it contains a large variety of beneficial microorganisms and bioactive compounds. Non-dairy kefir has been developed to meet the needs of consumers with several limitations, such as milk protein allergies and lactose intolerance or vegan consumers. Various ingredients such as plant-based milk, fruits, and vegetable extracts used in non-dairy kefir can provide a variety of bioactive compounds wider than cow’s milk, such as fiber, unsaturated fatty acids, and higher antioxidant properties, as well as probiotic properties. This review presents non-dairy kefir alternatives with potential health benefits as well as the chemical and physical reactions occur during the fermentation process effecting sensory properties.

Preparation of a curcumin oil bodies delivery system based on pH-Shift treatment: Physicochemical properties, protein structure, and digestive properties

Curcumin (Cur) was encapsulated in oil bodies (OBs) using pH-shift treatment. The physicochemical properties, surface protein structure, stability, and in vitro digestion of the prepared composite emulsion (COB) were characterized. The results showed a fading of Cur crystallization peak in COB. Besides, the highest encapsulation rate, largest particle size and zeta potential were observed at pH 0.5. Compared to OBs, the hydrophilic groups of COB surface proteins were unfolded and the central hydrophobic region remained relatively stable, with reduced COB storage stability and good oxidative stability. In vitro simulated digestion revealed that Cur was released in a sustained manner. The highest bioaccessibility (57.5%) and stability (67.3%) of COB were observed at pH 0.5. The present study suggested that pH-shift treatment is a viable method for the preparation of COB carriers. This information may provide new ideas for the preparation of lipophilic polyphenol delivery systems such as Cur, which can contribute to the application of OBs in a variety of food processing applications, including plant-based milk, fortified foods, etc.

Evaluation of Novel Plant-Based Milk Produced from Melon Kernel

In this study, the possible use of melon kernel (Cucumis melo L.) as a source for production of daily milk alternative was evaluated. For this purpose, the study evaluated proximate composition, physicochemical properties and sensory properties of the milk from Kultik kernel. Overall, proximate composition consists of 88.84% moisture, 1.08 ash, 0.96 protein and 5.50% fat and 3.63% carbohydrate content. Low protein content of the milk limits its usage as an ingredient in the production of fermented dairy products. Physicochemical properties showed that Kultik kernel milk is rich in nutritional value. Rheological behaviour of the milk showed non-Newtonian with pseudoplastic character. Similar flow character to dairy milk enables the milk sample to be produced in existing equipment and processes, allowing large-scale industrial production. In addition, sensory scores of the milk sample were low, thus new formulas including the milk samples should be developed in further studies.

PFoods: selecting a segment for a sustainable product

Learning outcomes After working on the assignment questions, the learners can achieve the following learning outcomes: understand the buying behavior towards sustainable products in the context of mindful consumption and product characteristics, appraise the market segmentation and positioning strategy of a sustainable business, understand the application of 5C’s framework for a sustainable business and critically evaluate a new sustainable business’s challenges in the emerging business environment. Case overview/synopsis Dr Joe Fenn, founder and director of PFoods, with extensive experience in the pharma industry overseas, observed a decline in the consumption of traditional dairy foods. Alternative plant foods come as a savior to people who are lactose intolerant and offer a host of health benefits with low environmental impact. Riding on the waves of veganism and sustainable foods, he saw an opportunity in India. PFoods developed and launched two products, namely, Just Plants (plant-based milk alternative) and Plotein (plant-based protein alternative), in collaboration with scientists at the Indian Institute of Science, a premier scientific institution in India, and PMEDS (PreEmptive Meds), a US-based nutraceutical Company. PFoods launched and pilot-tested Just Plant, a dairy alternative substitute for milk in select reputed organizations in Bangalore. The upcoming challenges for Fenn would be to select the right segment, educate the market and position the product that would resonate well with the target customers. Complexity academic level The case study suits undergraduate and graduate courses such as marketing management, sustainable marketing and sustainable business. The case study can also be used in entrepreneurship management and entrepreneurial marketing courses to introduce the challenges of a sustainable startup. The case study highlights the marketing challenges faced by the disruptive and growing plant-based foods or alternative dairy industry in emerging markets. Supplementary materials Teaching notes are available for educators only. Subject code CSS 8: Marketing.

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

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 investigation. Results show that animal welfare, dairy preference, environmental concerns, and plant-based milk enthusiasm are significant predictors for willingness to try plant-based milk alternatives. Dairy preferences, environmental concerns, and plant-based milk enthusiasm predict the word-of-mouth factors. Overall, plant-based milk enthusiasm is the strongest driver for both consumer behaviours. Best practice recommendations address marketers in the US food and beverage industry and provide suggestions on how to target different consumer groups based on nutritional preferences and needs and on value-based product characteristics.

A comparison of nutritional contents and price differential between dairy and plant-based milk in Fijian supermarkets

Plant-based milk import has been increasing in the Fijis supermarkets. While this milk may cater for vegans(1) and people with allergies from dairy milk, the question always remains that if the plant-based milk are equally nutritious and available at reasonable price in comparison to the dairy milk. Dairy milk is commonly consumed by the Fijian population while the plant-based milk is positioning itself into the market as alternatives. Therefore, this paper is aimed at comparing the nutrient content and price of milk from dairy cows and plant milk sources available in the supermarkets in Fiji. This study examines different brands of dairy and plant-based milk in 6 major supermarket chains in the central part of Fiji. There was 22 dairy milk, 6 soya milk, 5 almond milk and 4 oat milk sampled from these supermarkets. The median value of milk nutrient composition and price for dairy milks and different plant-based milks were calculated as the data was not normally distributed. The Kruskal- Wallis test was conducted to further analyse the difference between the nutrient composition and price of dairy milks and plant-based milk. The energy composition in the dairy milk was significantly higher (p < 0.01) when compared with plant-based milks soya almond milk and oat. There was a significant difference (p < 0.01) in dairy milk protein, fat and saturated fat when compared to plant-based milks. The result indicated that the protein, fat, and saturated fat are both significantly higher in cow’s milk. Milk carbohydrate analysis indicate higher composition in dairy milk therefore a significant difference (p < 0.01) was noted when compared to almond milk(except soya and oat milk). There is a significant difference (p < 0.01) in sugar indicating cow’s milk having higher sugar when compared to plant-based milk (except soya milk The sodium composition in the dairy milk and all the plant- based milk showed no significance difference (p > 0.05) in the composition. There was also significant difference (p < 0.05) in comparison of calcium composition of dairy milk and plant-based milk indicating almond milk with lower calcium. The phosphorus composition in dairy milk and plant-based milk indicates that there is a strong significant difference (p < 0.01) (except soya and oat milk). The riboflavin composition was significantly higher (p < 0.01) in dairy milk compared to soya and oat milk. Lastly, there was significant difference (p < 0.01) between price of dairy milk when compared to plant-based milk. The study concludes that there is more nutrient in dairy milk and the price is significantly lower than plant-based milk at which these nutrients are available in dairy milk.

An audit of plant-based, ultra processed vegan foods in New Zealand

As concerns grow about the impact of animal farming on the environment, the appeal of plant-based diets has increased(1). The most extreme of these diets is the vegan diet which excludes all animal and insect sourced products. The vegan diet is often lauded as being beneficial for cardiovascular health, with the exclusion of saturated fats from animal meats, and the high intake of fibre from fruit and vegetables. More lately, however, there has been an exponential increase in the availability of vegan ultra-processed (UPFs), ready to eat foods which may not be so heart healthy. This study aimed to audit the vegan-labelled, plant-based meat and dairy analogues (PBMAs and PBDAs) available in New Zealand supermarkets. The objective was to compare the nutrient content against foods of animal origin that these products emulate. The audit was completed between March and June 2022 using a combination of on-site data collection and online sources. Data were collected from New Zealand’s five major supermarkets, Countdown, Fresh Choice, New World, Pak’nSave and Four Square. The audit recorded vegan and plant-based labelled products imitating animal meats (chicken, mince, beef, sausage, burgers, bacon, nuggets), and dairy (milk, cheese, yoghurt). Nutrient composition was taken from the Nutrition Information Panel (NIP) for each product and then a mean (SD) derived from a sample of each category. Nutrient composition for the comparison meat and dairy products was taken from NZ FOODFiles(2). All nutrients were reported per 100g or100ml. The PBMAs generally had higher energy, sodium and fibre, and lower protein than their meat counterparts. For example, plant-based burgers compared with beef burgers had 863kJ vs 761kJ energy, 436g vs 130g sodium, 2.3g vs 1.2g fibre, 15g vs 19g protein per 100g. Total fat and saturated fat were mostly lower in the meat products than in PBMAs, except for sausages. The plant-based milk analogues were lower in protein and fat than dairy milk, except soy (protein) and coconut (fat) milks. PBDAs were either completely lacking in calcium or were fortified to a similar level as dairy milk. Most plant-based cheeses and yoghurts were not fortified with calcium and were higher in energy, total fat and saturated fat than dairy. Vitamin B12 fortification of all plant-based products varied widely but contained less than meats and dairy. The wide range of plant-based UPFs included in this audit demonstrated little or no health advantage over animal derived meats and dairy products. The high salt and saturated fat content of these products suggest increased cardiometabolic risk if consumed as a regular part of the vegan diet despite higher fibre content.

Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate

In this paper, the effect of monosodium glutamate (MSG) on coconut protein (CP) solubility, surface hydrophobicity, emulsification activity, ultraviolet spectroscopy and fluorescence spectroscopy was investigated. Meanwhile, the changes in the in vitro digestive properties of coconut milk were also further analyzed. MSG treatment altered the solubility and surface hydrophobicity of CP, thereby improving protein digestibility. Molecular docking showed that CP bound to pepsin and trypsin mainly through hydrogen bonds and salt bridges. And MSG increased the cleavable sites of pepsin and trypsin on CP, thus further improving the protein digestibility. In addition, MSG increased the Na+ concentration in coconut milk, promoted flocculation and aggregation between coconut milk droplets, which prevented the binding of lipase and oil droplets and inhibited lipid digestion. These findings may provide new ideas and insights to improve the digestive properties of plant-based milk.