Plant-based dairy alternatives: comprehensive insights into technology, functionality, nutrition and health

Abstract

Abstract Plant-based milk and dairy alternatives have attracted increasing attention as substitutes for conventional dairy products due to lactose intolerance, milk protein allergy, environmental sustainability concerns, and the wider adoption of plant-based diets. This review addresses plant-based milk and fermented dairy alternatives in terms of their nutritional composition, production technologies, functional properties, and reported health effects. Milk-like beverages derived from various plant-based sources show substantial variability in protein and mineral content, as well as in sensory and technological performance. Compared with cow’s milk, which provides approximately 3.0–3.5 g of protein and about 120 mg of calcium per 100 g, most plant-based alternatives contain lower levels o