Plant-based dairy substitutes: Current scenario and future prospects
Ayman Khaliq | Akhilesh Mishra | Muhammad Shaukat | Ahmad Rabbani
Plant-based dairy substitutes (PBDS) are non-dairy products made from plant ingredients as an alternative to traditional dairy products such as milk, cheese, and yoghurt. These dairy substitutes cater to those with lactose intolerance, dairy allergies, vegans, and those who prefer more sustainable and ethical food options. They provide options for various culinary purposes while reducing reliance on animal-based products. PBDS generally have a low environmental footprint, requiring fewer resources and lower greenhouse gas emissions than dairy farming. Some PBDS are enriched with vitamins and minerals, such as vitamin D and calcium, providing similar nutritional benefits to dairy products. They have advantages over conventional dairy products due to their low glycemic content and hence have better suitability for diabetic patients. Moreover, people with heart ailments or arthritis can also consume PBDS for its hypocholesterolemic and anti-inflammatory properties. They also help in befitting pregnant women, foetus, lactating mothers, infants and elderly people. As plant-based dairy substitutes offer many benefits, selecting products that suit an individual's dietary needs and preferences ensures sufficient intake of essential nutrients. Ongoing research and development in the plant-based industry has improved taste and texture, making these substitutes increasingly attractive for routine human consumption.
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