EXPLORING PLANT-BASED MILK ALTERNATIVES: A COMPREHENSIVE REVIEW

The consumption of plant-based milk alternatives has increased substantially in recent years, driven by health concerns, environmental awareness and evolving lifestyle preferences. Many consumers choose these products to manage cow’s milk protein allergy (CMPA) or lactose intolerance (LI), while others adopt them as part of plant-forward or vegan dietary patterns. Plant-based milks produced from legumes, oilseeds, cereals and pseudocereals, are typically water-soluble and formulated to resemble the sensory characteristics of cow’s milk, making them appealing replacements in a wide range of applications. However, the environmental advantages of these alternatives remain complex and context-dependent. Although plant-based beverages generally require fewer natural resources, their carbon footprint, water consumption and eutrophication potential vary according to crop type, agricultural practices and regional conditions. This review synthesizes current knowledge on the primary motivations for plant-based milk consumption, highlighting key health issues associated with cow’s milk, including intolerance, allergy and emerging concerns over saturated fat content. It further compares the environmental impacts of producing plant-based milk substitutes and conventional dairy milk, drawing attention to sustainability trade-offs. Additionally, the nutritional composition of major plant-based milks is examined, noting variations in protein content, micronutrients and fortification practices. The article also addresses significant challenges in producing high-quality plant-based milks, such as flavor optimization, stability, nutrient availability, and processing efficiency. Finally, strategies to enhance the overall quality and acceptability of plant-based milk alternatives are discussed, providing insight into future innovations in this rapidly expanding sector.