ABSTRACT Plant‐based milks are beverages obtained through the aqueous extraction of plants, designed to replicate the appearance and texture of milk. These products have garnered significant attention due to their lower environmental impact, addressing concerns such as greenhouse gas emissions, water consumption, and land degradation. Plant‐based milks align with the United Nations Sustainable Development Goals (SDGs), particularly SDG 12 (Responsible Consumption and Production) and SDG 13 (Climate Action), by offering sustainable alternatives that help reduce the environmental footprint of the food system. This review explores the production, fermentation, and potential applications of plant‐based milks. It highlights the use of various plant species in the development of these products, detailing the fermentation process as a key innovation. Parameters such as microbial strains, temperature, and time are examined to demonstrate their impact on microbial kinetics, chemical composition, and quality. Additionally, the review discusses the challenges in improving physical and sensory properties and evaluates the potential of fermented plant‐based milks as carriers for probiotics. Fermentation enhances the shelf life, chemical complexity, and health benefits of plant‐based milks, fostering the production of bioactive, nutrient‐rich beverages. Despite advances, physical and sensory challenges persist, necessitating further research. Fermented plant‐based milks have shown promise as probiotic carriers, supported by in vitro and in vivo studies, though clinical trials are needed to fully validate their functionality. This rapidly growing field addresses consumer demand for sustainable and innovative products, contributing to global efforts to mitigate environmental impacts and promote sustainable food systems.
Cruz et al. (2026) studied this question.