Plant based/Non-Dairy beverages are in demand due to increase in cow's milk allergy, lactose intolerance, calorie concern and hypercholesterolemia. Many consumers demand plant-based milk alternatives for healthier diet, as a lifestyle or for vegan food, and it is inexpensive too, which can be afforded by the poor economic people and can be used in countries and in places, where cow's milk supply is insufficient. In this review, we mainly focus on the different varieties of Plant-based/non-dairy beverages available in the market, their nutritional composition and their health benefits as compared to cow's milk. Even though it contains added sugar, protein content, unsaturated fatty acids, antioxidant activity and bioactive compounds like phytosterols and isoflavones make plant-based substitutes as an excellent choice. In the recent years, these beverages have become a multi-billion-dollar business in the global market and it may reach a value of approximately 26 billion USD in next 5 years. But the problem is with the acceptability and the nutritional value of these plant-based beverages compared to cow's milk. Several researches are undergoing to overcome these problems and make plant based beverages more tasty filled with more bioactive compounds.

TRADITIONAL BEVERAGES IN DIFFERENT COUNTRIES: MILK-BASED BEVERAGES, 2019

Beverage industries are always being challenged to meet the needs of consumers, namely the demand for staying healthy and functional products. The market tendency is to increase the consumption of fresh or minimally processed products. Therefore, food technologists search for compounds from natural resources to be used in beverages, for instance, increasing their shelf life, introducing natural preservatives (Nunes et al., 2016), developing active packaging (Ferreira et al., 2014), improving clarification procedures (Gassara et al., 2015), and developing novel functional beverages (Nualkaekul et al., 2012). Beverages are liquids intended for human consumption, and this sector constitutes a major part of the food industry. Beverages are commonly divided into alcoholic and nonalcoholic drinks. The former is composed of beers, wines, and spirits while the latter includes tea, coffee, fruit juices, carbonated, and noncarbonated sweetened drinks. Perhaps, strangely, still and sparkling waters are not classified as beverages. Milk as a natural beverage, and a range of liquid milk products are produced by the dairy industry. The dairy industry is one of the most advanced food sectors regarding the application of novel technologies to process milk-based products. A great number of milk-based beverages, such as beverages milk, yogurt, doogh, kefir, peanut milk, ayran, buttermilk, buttermilk koldskal, chal, chalap, kumis, yakult, and soybean milk are known among others. Milk and dairy products are important sources of animal protein, vitamins, minerals, and essential fatty acids for infants and young

Frontiers in Nutrition

The high decline in liquid milk consumption in Western countries has been compensated by the increased consumption of processed dairy products and the rapidly increasing number of new plant-based beverages constantly introduced in the market, advertised as milk substitutes and placed on shelves near milk products. To provide better understanding about the nutritional value of these drinks compared with cow’s milk, 27 plant-based drinks of 8 different species and two milk samples were purchased from two big retailers in Switzerland, and their composition regarding protein, carbohydrate, fat, vitamin, and mineral contents and residue load [glyphosate, aminomethylphosphonic acid (AMPA), and arsenic] was analyzed quantitatively and qualitatively. Energy and nutrient intakes were calculated and compared with the dietary reference values for Germany, Austria and Switzerland (D-A-CH). In addition, the digestible indispensable amino acid score (DIAAS) was calculated to estimate the quality ...

2018

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Foods

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 treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-press...