Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

Food Research International
Stephanie JeskeE K Arendt

Abstract

Plant-based foods are gaining popularity and the market is developing fast. This trend is based on several factors, like the change of lifestyle, interest in alternative diets, and the increasing awareness about sustainable production of food and especially proteins. Plant-based dairy substitutes can serve as an option to traditional food products, meeting many of these interests. However, the market is in its infancy and needs to progress. Trends show, that the market will change from being focused on mainly soya, almond and rice-based products, due to their unsustainable farming, and nutritional concerns, like genetic modification and low protein content. The market is likely to shift towards alternative plants to meet consumers' needs and desire for healthy, flavourful and intriguing products. In this regard, the aspect of allergy-free, like gluten-free products gain in importance. Research studies are approaching the nutritional quality of plant-based dairy substitutes, such as improving the protein quality and glycaemic properties. Furthermore, the application of these products or plant proteins as functional ingredients or substitutes for cow's milk in dairy products like cheese and yoghurt are disseminated. However, ther...Continue Reading

Citations

Mar 25, 2019·Journal of Food Science and Technology·Carolina Saori Ishii Mauro, Sandra Garcia
Oct 17, 2019·Critical Reviews in Food Science and Nutrition·Anna Aleena PaulRakesh Sharma
May 30, 2020·Foods·Donato Angelino On Behalf Of The Sinu Young Working Group
Nov 7, 2019·Applied Microbiology and Biotechnology·Muzi TangyuChristoph Wittmann
Aug 23, 2020·Foods·Shaun Y J SimChristiani Jeyakumar Henry
Feb 16, 2021·Journal of Food Science and Technology·Lutfiye Yilmaz-Ersan, Esra Topcuoglu
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·David Julian McClementsIsobelle Farrell McClements
Mar 7, 2021·Foods·Ama Frempomaa OduroMaame Yaakwaah Blay Adjei
Jan 6, 2021·Annual Review of Food Science and Technology·Konstantina KyriakopoulouRemko M Boom
Aug 31, 2020·Revista de gastroenterología de México·R Vázquez-FriasC A Sánchez-Ramírez
Mar 30, 2021·Critical Reviews in Food Science and Nutrition·Fatma BoukidMassimo Castellari
Apr 6, 2020·Food Research International·Aline R A SilvaBernardo D Ribeiro
Mar 12, 2020·Food Research International·Joyce Grazielle Siqueira SilvaJuliana Azevedo Lima Pallone
Aug 28, 2021·Foods·Shaun Yong Jie SimChristiani Jeyakumar Henry
Aug 29, 2021·Journal of the Science of Food and Agriculture·Marina MeflehMichele Faccia
Nov 3, 2021·NPJ Science of Food·Clara Takayama ArbachJuliana de Carvalho da Costa

❮ Previous
Next ❯

Related Concepts

Related Feeds

Allergies & Environmental Factors

Environmental factors are strongly associated with the prevalence of allergies and are an increasing health concern worldwide. Discover the latest research on Allergies and Environmental Factors here.

Allergy and Asthma

Allergy and asthma are inflammatory disorders that are triggered by the activation of an allergen-specific regulatory t cell. These t cells become activated when allergens are recognized by allergen-presenting cells. Here is the latest research on allergy and asthma.

© 2022 Meta ULC. All rights reserved