More articles from Volume 3, Issue 1, 2014
Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
Effect of texturized soy protein on quality characteristics of beef samosas
Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum
Citations
57
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Michele Faccia
(2022)
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
Journal of the Science of Food and Agriculture, 102(1)
10.1002/jsfa.11502
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
(2023)
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product
Microorganisms, 11(6)
10.3390/microorganisms11061607
Antonella Aresta, Pietro Cotugno, Carlo Zambonin
(2019)
Solid-phase microextraction and on-fiber derivatization for assessment of mammalian and vegetable milks with emphasis on the content of major phytoestrogens
Scientific Reports, 9(1)
10.1038/s41598-019-42883-7
Patrycja Cichońska, Anna Ziębicka, Małgorzata Ziarno
(2022)
Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium
Molecules, 27(8)
10.3390/molecules27082558
David Julian McClements, Lutz Grossmann
(2022)
Next-Generation Plant-based Foods
, ()
10.1007/978-3-030-96764-2_9
Ola M.A.K. Shalabi
(2023)
Utilizing tiger nut milk to make a novel, healthy, functional ice milk
Annals of Agricultural Sciences, 68(2)
10.1016/j.aoas.2023.11.003
Lluis Pascual, Marisa Gras, Daniel Vidal-Brotóns, Miguel Alcañiz, Ramón Martínez-Máñez, Jose V. Ros-Lis
(2018)
A voltammetric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks
Sensors and Actuators B: Chemical, 270()
10.1016/j.snb.2018.04.151
Deividi Moraes De Carvalho, Cássia Regina Nespolo, Larissa do Prado Lopes, Renata Machado Castro, Gustavo da Silva Lisboa, Rutilene Jacondino Roll, Andressa Rocha Lhamby, Victor Kloeckner Pires
(2024)
Desenvolvimento e avaliação da qualidade de sobremesa probiótica à base de arroz isenta de ingredientes de origem animal
Cuadernos de Educación y Desarrollo, 16(1)
10.55905/cuadv16n1-184
Carla Margarida Duarte, Joana Mota, Ricardo Assunção, Carla Martins, Ana Cristina Ribeiro, Ana Lima, Anabela Raymundo, Maria Cristiana Nunes, Ricardo Boavida Ferreira, Isabel Sousa
(2022)
New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health
Frontiers in Nutrition, 9()
10.3389/fnut.2022.852907
Leontina Lipan, Bogdan Rusu, Esther Sendra, Francisca Hernández, Laura Vázquez‐Araújo, Dan Cristian Vodnar, Ángel A Carbonell‐Barrachina
(2020)
Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties
Journal of the Science of Food and Agriculture, 100(9)
10.1002/jsfa.10409
Z. Hardy, V. A. Jideani
(2018)
Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder
Journal of Food Processing and Preservation, 42(2)
10.1111/jfpp.13491
Thong Le Ba, Mai Sao Dam, Lien Le Phuong Nguyen, László Baranyai, Tímea Kaszab
(2025)
A Review of Processing Techniques and Rheological Properties of Yogurts
Journal of Texture Studies, 56(1)
10.1111/jtxs.70006
Jean-Michel Lecerf
(2026)
Les jus végétaux
Médecine des Maladies Métaboliques, 20(1)
10.1016/j.mmm.2025.10.011
Maija Greis, Alissa A. Nolden, Amanda J. Kinchla, Sari Puputti, Laila Seppä, Mari Sandell
(2023)
What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers
Food Quality and Preference, 107()
10.1016/j.foodqual.2023.104848
Olusegun A. Olaoye, Stella C. Ubbor, Ebere A. Uduma
(2016)
Determination of vitamins, minerals, and microbial loads of fortified nonalcoholic beverage (kunun zaki) produced from millet
Food Science & Nutrition, 4(1)
10.1002/fsn3.267
Ana Paula Rebellato, Maria Isabel Andrekowisk Fioravanti, Raquel Fernanda Milani, Marcelo Antônio Morgano
(2023)
Composition and bioaccessibility of inorganic elements in plant-based yogurts
Journal of Food Composition and Analysis, 123()
10.1016/j.jfca.2023.105639
Hatice Baygut, Dorota Cais-Sokolińska, Paulina Bielska, Joanna Teichert
(2023)
Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder
Fermentation, 9(4)
10.3390/fermentation9040324
(2020)
Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
Advances in Food and Nutrition Research, 94()
10.1016/bs.afnr.2020.06.003
J. Ortiz-Solà, V. Prieto-Santiago, I. Hernández-López, M. Abadias, I. Aguiló-Aguayo
(2023)
Future Proteins
, ()
10.1016/B978-0-323-91739-1.00015-5
Błażej Błaszak, İrem Emine Demir, Anna Długosz, Paweł Kołaczyk, Małgorzata Bąk, Grażyna Gozdecka, Wojciech Kaniewski, Joanna Szulc
(2025)
Sustainable Processing of Brewers’ Spent Grain for Plant-Based Yogurt Alternatives
Sustainability, 17(9)
10.3390/su17094087
Malik Adil Nawaz, Melvin Tan, Sofia Øiseth, Roman Buckow
(2022)
An Emerging Segment of Functional Legume-Based Beverages: A Review
Food Reviews International, 38(5)
10.1080/87559129.2020.1762641
Sofia Nadhirah Mohd Fazla, Anis Asyila Marzlan, Anis Shobirin Meor Hussin, Muhamad Hafiz Abd Rahim, Iffah Nadhira Madzuki, Aliah Zannierah Mohsin
(2023)
Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers
Discover Food, 3(1)
10.1007/s44187-023-00059-3
Anna Paola Trindade Rocha Pierucci, Paula Albuquerque Penna Franca
(2024)
Handbook of Plant-Based Food and Drinks Design
, ()
10.1016/B978-0-443-16017-2.00024-3
Esra Arbağ, Nilgün Ertaş
(2025)
A novel vegetarian tarhana with various plant-based yogurt and its functional properties and nutritional profile
International Journal of Gastronomy and Food Science, 42()
10.1016/j.ijgfs.2025.101386
Amina Abbou, Nabil Kadri, Adrien Servent, Julien Ricci, Khodir Madani, Manuel Dornier, Antoine Collignan, Nawel Achir
(2022)
Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions
Journal of Food Process Engineering, 45(2)
10.1111/jfpe.13943
Ana Paula Rebellato, Maria Isabel Andrekowisk Fioravanti, Raquel Fernanda Milani, Marcelo Antonio Morgano
(2023)
Inorganic Contaminants in Plant-Based Yogurts Commercialized in Brazil
International Journal of Environmental Research and Public Health, 20(4)
10.3390/ijerph20043707
D. I. Aleksanochkin, I. D. Semenov, I. A. Fomenko
(2025)
Plant-based beverages: An overview of raw materials and production technologies
Vestnik MGTU, 28(3)
10.21443/1560-9278-2025-28-3-371-384
Ashwag Jaman Al Zahrani, Amal Bakr Shori, Khadijah A. Altammar
(2025)
Synergistic Evaluation of Lactobacilli on Probiotic Viability and Antioxidant Properties in Almond and Cow Milk
Fermentation, 11(11)
10.3390/fermentation11110616
I. Atalar, O. Gul, M. Mortas, L.B. Gul, F.T. Saricaoglu, F. Yazici
(2019)
Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage
Quality Assurance and Safety of Crops & Foods, 11(6)
10.3920/QAS2018.1493
Levent Şen, Selma Okur
(2023)
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks
Food Chemistry, 402()
10.1016/j.foodchem.2022.134288
Bo Jiao, Bicong Wu, Weiming Fu, Xin Guo, Yu Zhang, Jie Yang, Xiaohong Luo, Lei Dai, Qiang Wang
(2023)
Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt
Food Chemistry: X, 20()
10.1016/j.fochx.2023.101017
Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello
(2021)
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Foods, 10(2)
10.3390/foods10020316
Nadia Grasso, Loreto Alonso-Miravalles, James A. O’Mahony
(2020)
Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts
Foods, 9(3)
10.3390/foods9030252
Yianna Y. Zhang, Jaimee Hughes, Sara Grafenauer
(2020)
Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute
Nutrients, 12(5)
10.3390/nu12051254
Chenxiao Wang, Hao Yin, Yanyun Zhao, Yan Zheng, Xuebing Xu, Jin Yue
(2021)
Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt
Foods, 10(3)
10.3390/foods10030667
Osman Gul, Ilyas Atalar, Mustafa Mortas, Furkan Turker Saricaoglu, Fehmi Yazıcı
(2018)
Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
Journal of Food Measurement and Characterization, 12(4)
10.1007/s11694-018-9857-6
Rabia Talay Maraş
(2023)
Comparison of the Nutritional Value of Cow’s Milk and Plant-Based Milks
Black Sea Journal of Agriculture, 6(6)
10.47115/bsagriculture.1331725
Patrycja Cichońska, Małgorzata Ziarno
(2021)
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Microorganisms, 10(1)
10.3390/microorganisms10010091
Dmitry Khrundin, Dilyara Miassarova
(2022)
Plant-Based Fermented Product Manufacture Using Lactic Acid Bacteria Cultures
Food Industry, 7(4)
10.29141/2500-1922-2022-7-4-7
C.M. Duarte, M.C. Nunes, P. Gojard, C. Dias, J. Ferreira, C. Prista, P. Noronha, I. Sousa
(2022)
Use of European pulses to produce functional beverages – From chickpea and lupin as dairy alternatives
Journal of Functional Foods, 98()
10.1016/j.jff.2022.105287
Patrycja Cichońska, Ewa Domian, Małgorzata Ziarno
(2022)
Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages
Sensors, 22(21)
10.3390/s22218348
Gülçe Baba, Sümeyye Betül Bozatlı, Abdullah Dikici
(2024)
BİTKİSEL SÜT ÜRETİMİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİSİ
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, 8(1)
10.47137/usufedbid.1483320
Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
(2016)
Novel Food Fermentation Technologies
Food Engineering Series, ()
10.1007/978-3-319-42457-6_13
Agnieszka Szparaga, Sylwester Tabor, Sławomir Kocira, Ewa Czerwińska, Maciej Kuboń, Bartosz Płóciennik, Pavol Findura
(2019)
Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks
Sustainability, 11(21)
10.3390/su11216093
Amal Bakr SHORI, Ashwag Jaman AL ZAHRANI
(2022)
Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics
Food Science and Technology, 42()
10.1590/fst.101321
Daniela Lorena Lamas, Liesel Brenda Gende
(2023)
Valorisation of brewers’ spent grain for the development of novel beverage and food products
Applied Food Research, 3(2)
10.1016/j.afres.2023.100314
Giorgio Marrubini, Adele Papetti, Emiliano Genorini, Alessandro Ulrici
(2017)
Determination of the Sugar Content in Commercial Plant Milks by Near Infrared Spectroscopy and Luff-Schoorl Total Glucose Titration
Food Analytical Methods, 10(5)
10.1007/s12161-016-0713-1
Tridjoko Wisnu Murti
(2021)
Fermentation - Processes, Benefits and Risks
, ()
10.5772/intechopen.96699
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
(2023)
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
Foods, 12(3)
10.3390/foods12030485
Eva Grau-Fuentes, Dolores Rodrigo, Raquel Garzón, Cristina M. Rosell
(2023)
Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value
Journal of Functional Foods, 106()
10.1016/j.jff.2023.105609
Maija Greis, Roosa Kukkonen, Anna-Maija Lampi, Laila Seppä, Riitta Partanen, Mari Sandell
(2022)
The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods
Foods, 11(14)
10.3390/foods11142030
Carmen Masiá, Poul Jensen, Patrizia Buldo
(2020)
RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials
Foods, 9(9)
10.3390/foods9091182
Małgorzata Ziarno, Patrycja Cichońska
(2021)
Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
Microorganisms, 9(12)
10.3390/microorganisms9122532
Weiwen Ren, Hongshan Liang, Shilin Liu, Yan Li, Yijie Chen, Bin Li, Jing Li
(2024)
Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution
International Journal of Biological Macromolecules, 257()
10.1016/j.ijbiomac.2023.128661
Shweta Yadav, Sabyasachi Mishra, Rama Chandra Pradhan
(2024)
Effect of Fermentation with Probiotic Lactiplantibacillus plantarum (MCC 2974) on Quality Characteristics and In Vitro Digestibility of Finger Millet Milk
ACS Food Science & Technology, 4(1)
10.1021/acsfoodscitech.3c00441
Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt
(2016)
Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages
Trends in Food Science & Technology, 54()
10.1016/j.tifs.2016.05.009Vegetable milks and their fermented derivative products
Abstract
The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
