Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects

TLDR

Plant‑based milk substitutes have rapidly gained global popularity because they offer health benefits, especially for those with cow’s‑milk allergy, lactose intolerance, or low cholesterol, and contain bioactive compounds such as phenolics, unsaturated fatty acids, phytosterols, and isoflavones that offset their lower protein and added sugar. This review aims to provide a holistic overview of 12 plant‑based milk substitute production methods, covering patents, bioactive compound health effects, nutrient bioavailability, market share, consumer acceptance, and environmental impact. The review details conventional and novel processing methods for 12 plant‑based milk substitutes, such as almond, cashew, coconut, hazelnut, peanut, sesame, soy, tiger nut, oat, rice, hemp, and walnut.

Abstract

The consumption of plant-based milk substitutes has spread rapidly around the world due to its numerous positive health effects on the human body. Individuals with cow's milk allergy, lactose intolerance, and hypocholesterolemia prefer these beverages. In spite of the added sugar and lack of total protein content, phenolic compounds, unsaturated fatty acids, antioxidant activity, and bioactive compounds such as phytosterols and isoflavones make plant-based milk substitutes an excellent choice. In addition to the health effects, this review includes conventional and novel processes for 12 different plant-based milk substitutes including almond, cashew, coconut, hazelnut, peanut, sesame, soy, tiger nut, oat, rice, hemp, and walnut. The unique element of this review is our holistic approach in which 12 different plant-based milk substitutes production techniques are presented, including patents, the health effects of bioactive compounds, the bioavailability of vitamins and minerals, the market share, consumer acceptance, and the environmental impact.