Compared to conventional dairy products, plant-based dairy substitutes offer many attractive features to consumers, including: “free-from” properties for lactose, cholesterol, and dairy allergens such as casein reductions in consumer concerns about hormones and antibiotic residues vegan-friendly labels (depending on additives) typically high content in vitamins, minerals, other bioactives, phytochemicals, and added functionalities, such as dietary fibre or pre-/probiotic activity. The plant-based dairy sector is expected to expand at a CAGR of 12.5% and reach a global market size of USD 52.58 billion by 2028.
Plant-based dairy substitutes are of particular interest due to their added health benefits and have been growing in popularity and market size. Consequently, this has led to an increased interest in plant-based dairy substitutes, which are perceived to overcome the limitations of these traditional dairy products. Despite the existing popularity of conventional bovine dairy products, consumers are beginning to actively seek alternatives to them due to their potentially long-term negative impact on human health and the environment, and other ethical implications. Such dairy products include but are not limited to fermented foods such as yoghurt, cheese, and kefir. Dairy products, in particular, have played an enduring and important role in the diet of the general population, where they are consumed not only for enjoyment but also for nutritional needs and specific health benefits such as probiotic intake. The international demand for traditional bovine dairy remains high and stable, as shown from the minimal impact of COVID-19 on dairy production. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.ĭairy remains a relevant and major agricultural product, with global milk production hitting 861 Mt in 2020 and projected to grow at 1.7% p.a. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability.
However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment.
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