A PERSPECTIVE ON THE PROS AND CONS, MANUFACTURING ASPECTS, AND RECENT ADVANCES IN NON-DAIRY MILK ALTERNATIVES

Abstract

Cow's milk has served as a crucial part of the human diet for ages due to its nutritional benefits. However, in recent years, non-dairy milk alternatives (NDMAs) have surpassed cow's milk in its popularity due to different issues associated with cow's milk consumption. Although NDMAs contain additives, sweeteners, are deficient in good quality protein and entail a lack bioavailability of nutrients, they make for an appealing choice of consumers since they are a good source of bioactive components and carry a healthy fatty acid profile. Despite their popularity, there are concerns regarding their commercialization, as they lack stability upon storage and standardized technology for their large-scale production. The problems present a broad field for both the food industry and researchers to work synergistically in developing novel milk alternatives that are wholesome, healthy, cost-effective, and have better techno-functionality. This review comprehensively assesses the current scenario, health aspects, and production technologies in developing NDMAs, considering the accompanying challenges and promising prospects.