Plant-based milk alternatives: processing, nutritional profile, bioactive compounds and health implications

The dairy industry is undergoing rapid change due to increase consumer preferences for healthier and sustainable food choices, which has directed to the rise in the popularity of plant-based milk substitute. The escalated global call for a sustainable and health-conscious food options has accelerated the growth of plant-based milk substitutes, commonly referred as vegan milk. Derived from cereals, legumes, nuts, seeds, and pseudo-cereals, these alternatives cater especially to individuals with lactose intolerance, milk allergies, or certain dietary restrictions. This review explores the production processes and nutritional composition of popular vegan milks such as oat, almond, rice, soy, coconut, peanut, hemp, and maize milk in comparison with traditional cow’s milk. It also highlights presence of the functional bioactive compounds including phytosterols, isoflavones, β-glucans, and polyphenols that contribute to their health promoting properties. Although generally lower in protein, vegan milks often provide advantageous lipid profiles, dietary fibre, and essential micronutrients which many enhanced through fortification. The review further discusses potential health risks, and allergenic concerns associated with consumption of vegan milk. Furthermore, it evaluates current market trends driven by ethical, health, and environmental considerations. The findings underscore the growing relevance of vegan milk in modern diets and its potential as a nutritionally viable and environmentally sustainable dairy alternative. • Plant-based milks-derived from grains, legumes, nuts, seeds, and fruits-are rapidly gaining popularity as sustainable alternatives to dairy milk, as they are lactose-free. • Processing methods such as enzymatic hydrolysis, homogenization, pasteurization, and fortification are essential for enhancing the stability, safety, and nutritional quality of vegan milks. • Coconut milk contains metabolically active medium-chain triglycerides (MCTs), whereas soy and hemp milks are higher in protein content. • Vegan milks contain various bioactive compounds, such as isoflavones, phytosterols, polyphenols, β-glucans, and omega-3 fatty acids, which possess cardioprotective, antioxidant, and anti-inflammatory properties.